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AKTU Milk Procurement, Processing and Packaging (HTDT501) Syllabus PDF – B.Tech Honors Degree in Milk and Milk Products Technology
Milk Procurement, Processing and Packaging HTDT501
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Official AKTU syllabus of Milk Procurement, Processing and Packaging (HTDT501) 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 Procurement, Processing and Packaging
Download PDFHTDT501 · 4 credits · L-T-P 3-1-0
OBJECTIVE:To provide knowledge about:
- Dairy plant layout, dairy cooperative system and milk procurement.
- Composition, physicochemical properties and chemistry of milk.
- Microbiology of milk and hygiene & sanitation of dairy equipment.
- Processing and packaging of milk
- Byproduct utilization and waste management in dairy. COURSE OUTCOME: After successful completion of the course the students will be able to:
- Understand the dairy cooperative system and methods of milk procurement.
- Composition and basic chemistry of milk.
- Role of microorganisms in dairy and & methods of cleaning and sanitization in dairy industry.
- Importance of different processing steps for fluid milk and special milks; Packaging materials and forms for dairy products: Utilization of byproducts and management of waste.
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Sukumar De, Outlines of Dairy Technology, Oxford University Press, New Delhi | 2002 |
| 2 | Anantha Krishnan C.P. Technology of milk processing, Sri Lakshmi Publications, Chennai -10. | 1991 |
| 3 | VarnamA H and SutherlandJ P,Milk and Milk Products Technology Chemistry and Microbiology, Springer, New York. | 1994 |
| 4 | Mathur MP, Roy DD and Dinakar P., Textbook of Dairy Chemistry. ICAR. | 1999 |
| 5 | Frazier WC and Westhoff DC, Food Microbiology, TMH Publication, New Delhi | 2004 |
| 6 | Kutz M., Handbook of Farm, Dairy and Food Machinery Engineering. 3rd Edition, Academic Press Inc. | 2019 |
| 7 | Robertson GL., Food Packaging: Principles and Practice.3rd Ed., Florida,US: CRC Press. | 2012 |
| 8 | https://www.packaginglaw.com/special-focus/regulationfood-packaging |
| Unit s | S.N o. | Contents | Lectu re Hours |
| 1. | 1 | Indian standards for market milk. Composition of milk. Factors affecting milk composition. Physico-chemical characteristics of milk and milk constituents. | 3 |
| 2 | Chemistry of milk: lactose, milk proteins, milk fat and minor constituents. Defects in milk, their causes and prevention. | 4 | |
| 2. | 1 | Methods for procurement of milk. Milk collection centers and its functions. Cooling and transportation of milk. | 4 |
| 2 | Microbiology of Milk. Microbial spoilage of milk. Clean milk production. | 3 | |
| 3. | 1 | Reception and treatment (pre-processing steps) of milk in the dairy plant: pre-heating, filtration/clarification, cooling and storage. Standardization and Homogenization. Methods of pasteurization and sterilization of milk. HTST pasteurization system, its arrangement and operation. Bactofugation. | 9 |
| 4. | 1 | Hygienic handling / management of dairy equipment: principles of cleaning and sanitation, ideal properties of detergents and sanitizers, methods of cleaning dairy equipment, CIP. Pesticide residues in milk. | 5 |
| 2 | Special milk: Skim milk, toned milk, double toned milk, full cream milk, reconstituted milk, recombined milk, flavoured milk, homogenized milk, vitaminized milk, acidophilus milk, humanized milk. | 4 | |
| 5. | 1 | Definition and functions of packaging, Product characteristics, packaging materials and forms for fluid milk and milk products. Legal requirements for packaging of milk. | 4 |
| 2 | Utilization of by-products from dairy industries. Management of waste from dairy industry. | 4 |
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