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AKTU Quality Assurance in Dairy Industry (HTDT701) Syllabus PDF – B.Tech Honors Degree in Milk and Milk Products Technology
Quality Assurance in Dairy Industry HTDT701
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Official AKTU syllabus of Quality Assurance in Dairy Industry (HTDT701) 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 — Quality Assurance in Dairy Industry
Download PDFHTDT701 · 4 credits · L-T-P 3-1-0
OBJECTIVE: To provide basic knowledge of Quality Assurance, Safety and Quality Attributes of products produced and distributed by Dairy Industry.
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Understand basic concepts of Food Quality& Quality Assurance in dairy industry.
- Grasp knowledge of the quality assessments of dairy products.
- Comprehend quality managements systems, SOP’s and SSOP’s.
- Gain insight into various voluntary standards and certification bodies related to dairy industry.
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Walstra, P., Walstra, P., Wouters, J.T.M., &Geurts, T.J. (2005). Dairy Science and Technology (2nd ed.). CRC Press. https://doi.org/10.1201/9781420028010 | 2005 |
| 2 | Alli, I. (2003). Food Quality Assurance: Principles and Practices (1st ed.). CRC Press. https://doi.org/10.1201/9780203484883 | 2003 |
| 3 | Ramesh C. Chandan, ArunKilara, Nagendra P. Shah “Dairy Processing and Quality Assurance”, Second Edition. John Wiley & Sons Ltd. | 2015 |
| 4 | FSSAI website: www.fssai.gov.in | |
| 5. | https://www.dairyknowledge.in/ |
| Unit s | S.N o. | Contents | Lectu re Hours |
| 1. | 1 | Introduction: Quality, Quality Control, Quality Assurance. Principles of Quality Assurance, Importance of QA, Role of Quality Assurance Department, Difference between quality assurance and quality control, Total Quality Management. | 8 |
| 2. | 1 | Sampling and Chemical Analysis of milk and milk products, Quality assurance of raw milk, manufacturing and storage. Methods for detection of common adulterants in milk and milk products. SOPs: Standard Operating Procedure for Clean Milk Production Practices at Producer Levels, Standard Operating Procedure for Milk Collection and Dispatch, Standard Operating Procedure for Milk Collection Centre with testing facilities. | 8 |
| 3. | 1 | Sanitation standard operating procedure (SSOP), Change room design principles and requirements, Cleaning the milking utensils and milking machines, Contaminants and Residues, Integrated Pest Management Programme. | 8 |
| 4. | 1 | Voluntary Quality Standards and Certification related to dairy industry: Good Manufacturing Practices, Good Hygiene Practices, Codex Alimentarious Commission, ISO 22000 FSMS, ISO 9000, ISO 22000, ISO 14000, ISO 17025, PAS 22000, IFS. | 8 |
| 5. | 1 | Hazard Control and Critical Control Points: for pasteurized milk, skim milk powder, table butter As per Food Safety & Standards Act 2006, Maximum Permissible limits of Aflatoxin, Pesticides, Antibiotic residues and Heavy metals in Milk and Milk Products. Storage of Milk and Milk Products, Labeling of Milk and Milk Products. | 8 |
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