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AKTU Dairy Technology (BFT602) Syllabus PDF – B.Tech 3rd Year
Dairy Technology BFT602
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- Semester 6
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Official AKTU syllabus of Dairy Technology (BFT602) for B.Tech 3rd Year – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Dairy Technology
Download PDFBFT602 · 4 credits · L-T-P 3-1-0
| CO1 | K3 | 3 1 - 1 - 1 |
| CO2 | K3 | 3 2 3 2 3 - 2 |
| CO3 | K2 | 3 2 - 2 3 - 2 |
| CO4 | K3 | 3 2 3 - 2 |
| CO5 | K3 | 3 2 - 2 |
| CO6 | K2 | 3 1 2 1 2 1 - 1 |
| Average | 3.0 | 1.7 1.3 1.8 2.2 - 1.7 |
| REFERENCEBOOKS | ||
| S.NO | NAME OF AUTHORS/BOOKS /PUBLISHERS | YEAR OF PUBLICATION/ REPRINT |
| 1 | De Sukumar: Outlines of Dairy Technology, 46th Edition, Oxford University Press | 2019 |
| 2 | Aneja, Mathur, Chandan & A. K. Bannerji: Technology of Indian Milk Products: Dairy India Publication | 2002 |
| 3 | Shivashraya Singh: Dairy Technology: Vol.01: Milk and Milk Processing, New India Publishing Agency | 2013 |
| 4 | Meghwal. Goyal and Chavan: Dairy Engineering: Advanced Technologies and their applications, Apple Academic Press, Canada. | 2017 |
| COURSEDETAILS | ||
| UNITS | S.NO | CONTENTS LECTURE HOURS |
| I | 1 | Fluid Milk: Composition of milk and factor affecting it. Physico-chemical characteristics of milk and milk constituents. 5 |
| 2 | Production and collection, cooling and transportation of milk. Packaging storage and distribution of pasteurized milk. | 4 |
| 1 | Whole, Standardized, Toned, Double toned and skim milk. Test for milk quality and Adulteration. | 3 |
| 2 | UHT processed milk, flavored, Sterilized milk. Cleaning and sanitization of dairy equipments. | 3 |
| 3 | Definition, Classification, Composition and physico-chemical properties of cream. Production processes and quality control. | 4 |
| III | 1 | Butter: Definition, Classification, Composition and methods of manufacture, Packaging and storage. Butter oil/Ghee. 4 |
| 2 | Dairy based Ice cream: Definition, Classification and Composition, Constituents and their role. Preparation of mixes and freezing of Ice cream, Overrun, Judging, Grading, and defects of Ice cream. | 4 |
| IV | 1 | Evaporated and Condensed milk: Method of manufacture, Packaging and storage. Defects, Causes, and prevention. 3 |
| 2 | Roller and Spray Drying of milk solids. Instantization. Flow ability, Dustiness, Reconstituability, Dispersability, Wetability, Sink ability and appearance of milk powders. | 5 |
| V | 1 | Byproducts of Dairy Industry and their effective utilization. 3 |
| 2 | Manufacture of casein, Whey protein, Lactose from milk and their use in formulated foods. Quality Control tests in Dairy industry. | 4 |
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