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AKTU Milk Based Products (HTDT601) Syllabus PDF – B.Tech Honors Degree in Milk and Milk Products Technology
Milk Based Products HTDT601
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- Semester 6
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Official AKTU syllabus of Milk Based Products (HTDT601) for B.Tech Honors Degree in Milk and Milk Products Technology – 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 — Milk Based Products
Download PDFHTDT601 · 4 credits · L-T-P 3-1-0
OBJECTIVE: To provide knowledge of fundamental aspects of technology and equipments required in the manufacture of Milk based products on industrial scale along with the common occurring defects, their causes and prevention.
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Understand the various categories of Milk based products.
- Understand the composition/ formulation and Nutritional value of these products
- Be familiar with the technology aspects behind the manufacture of these products. •
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & Distributors Pvt. Ltd., | 2001 |
| 2 | Sukumar De, | Outlines Of Dairy Technology, Oxford University Press 2001 |
| 3 | Aneja R.P, Mathur B., Chandan R.C, & Bannerji A.K,”Technology of Indian Milk Products, Dairy India Publication, New Delhi | 2002 |
| 4 | Mohammad Raziuddin and Ashok Hembade, “Milk and Milk Products Technology” Jaya Publishers | 2014 |
| 5. | Eiri,”Handbook Of Milk Processing Dairy Products And Packaging Technology” Engineers India Research Institute | 2008 |
| Unit s | S.N o. | Contents | Lectur e Hours |
| 1. | 1 | Technology of Manufacturing, Quality factors, Defects :Causes & Prevention and Shelf Life of Dessicated Milk Based Products as Khoa/Mawa, Burfi, Kalakand, Peda, Milk cake, Rabri, Khurchan, Basundi, Kunda and Gulabjamun | 8 |
| 2. | 1 | Technology of Manufacturing, Quality factors, Defects :Causes & Prevention and Shelf Life of Heat-acid coagulated Milk based Products as Channa, Rasogolla, Paneer, Kheermohan, Sandesh, Cham-cham, Rasmalai and Rajbhog | 8 |
| 3. | 1 | Technology of Manufacturing, Quality factors, Defects :Causes & Prevention and Shelf Life of Fermented or Cultured Milk Based Products as Curd, Yogurt, Shrikhand, Mishti Dahi, Lassi, Chhas, Raita | 8 |
| 4. | 1 | Technology of Manufacturing, Quality factors, Defects :Causes & Prevention and Shelf Life of Milk based Puddings and Desserts like Kheer, Phirni, Sevian, Payasam, Sohan-Halwa, and related sweetmeats. | 8 |
| 5. | 1 | Technology of Manufacturing, Quality factors, Defects :Causes & Prevention and Shelf Life of Dairy Analogues as Soy Milk, Soy Paneer (Tofu), Coconut milk, Coconut milk powder, Peanut butter etc. Labelling Provisions for Dairy analogues as per FSSAI. | 8 |
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