Complete Dairy Sciences Presentations and Lecture Notes
Department of Dairy Business Management
Entrepreneurship Development and Industrial Consultancy
- Assessing Overall Business Environment in Indian Economy
- Concept of Entrepreneurship Development and Characteristics Entrepreneurs
- Concept and Characteristics of Entrepreneurs
- Globalization and The Emerging Business / Entrepreneurial Environment
- Motivation and Entrepreneurship Development
- Managing the Enterprise
- Generation, Incubation and Commercialization of Ideas and Innovations
- Government initiatives and Support for Enterpreneurship Among Agri-graduates
- Importance of Planning, Monitoring, Evaluation and Follow uP
- Indian Social, Political and Economic Systems: Implication for decision making
- Characteristics of Indian Dairy Processing and Export Industry
- Overview of Dairy Input Industry Opportunities for Entrepreneurs
- SWOT Analysis of Dairy Industry
- Government Schemes and Incentives for Promotion of Entrepreneurship
- Managing Competition and Entrepreneurship Development Programmes
- Introduction to Venture Capital and Joint Venture
- Contract Farming and Public Private Partnership
Financial Management and Cost Accounting
- Types of Accounts and Rules for Debit and Credit
- Systems of Accounting
- Special Purpose Books-Cash Book
- Journal and Ledger
- Basic Accounting Terms
- Introduction and Preparation of Trading Account
- Bank Reconciliation Statement
- Profit and Loss Account
- Balance Sheet
- Ratio Analysis
Economic Analysis
- Definition of Economics and Basic Assumptions
- Basic Economic Concepts
- Human Wants: Important Characteristics And Classification
Department of Dairy Chemistry
Biochemistry
- Amino Acid
- Glycogen Degradation and Synthesis
- Fatty Acid Oxidation
- Protein Structure
- Amino Acid Catabolism
- Electron Transport Chain and ATP Synthesis
- Lipids
- Glycolysis
- Carbohydrates
- Enzyme Inhibition
- Immobilization of Enzymes
- Regulatory Enzymes
- Zymogens and Ribozymes
Food Chemistry
- Enzyme catalysed reactions involving hydrolysis and proteolysis
- Edible Fats and Oils Classification and Composition
- Textured Protein
- Carbohydrates
- Properties and Utilization of Common Polysaccharides
- Reactions involved during Deep frying of food
- Minerals in Foods
- Food Enzymes
- Food colours
- Sugar substitutes
- Legumes
- Antinutritional Factors and Food Contaminants
- Type of Flours for Bread Making and Confectioneries and Influence of Additives
- Cereal and Cereal Products Proteins, Lipids, Carbohydrates and Vitamins in Cereals Flour and their Relationship in Dough Making
- Vegetables and Fruits
- Physico-chemical changes during baking
- Food Additives Vitamins, Amino Acids, Minerals
- Aroma Compounds in Food
- Preservation of Foods
- Jams, Jellies and Pickles
- Chemical Preservation of Food
Department of Dairy Engineering
Dairy Process Engineering
- Basic Principles & Application of evaporators and Differences between Vaporisation and Evaporation.
- Factors Affecting Design of Milk Evaporators
- Operation and Maintenance of Evaporators
- Factors Affecting Bulk Density of Milk Powder
- Mechanisms and Characteristics of Gas Fluidization system
- Fluidised Bed Dryers
- Cyclone separators and Stack loss control in Spray Dryers
- Application of Membrane Processing: RO, UF, NF and MF
- Membrane Processing: Electro – dialysis of milk and its by-products
- Form Fill and Seal Packaging Machines
- Butter Manufacturing Machines
- UHT Milk Packaging Machine
- Cheese Making Equipments
- Icecream Making Equipments
- Numericals On Evaporator And Drying
- Mechanization and Equipment’s used in Manufacture of Indigenous Dairy Products of Khoa
- Drum Drying & Analysis
- Thermal Efficiency and Controls in Spray Dryers
- TVR and MVR Operations and Analysis
- Application of Membrane Filtration in Utilization of Whey and skim milk in dairy Products
- Materials for Membrane Construction in Membrane Filtration Units
- Operation and Maintenance of Multiple Effects Evaporators with TVR
- Operation and Maintenance of Spray Dryers for Milk Powder
Food Engineering
- Rheological Methods & Measurements
- Instruments for Rheological Measurements
- Thermal Properties of Frozen Foods
- Freezing Time and Freezers for Food products except Liquid Foods
- Freezing Time by Neumann, Tao and Non dimensional Method
- Water Activity and Mass Transfer
- Constant and Falling Rate Period of Drying
- Estimation of Drying Time in spray drying Process
- Estimation of Drying Time with diffusion controlled falling rate period of spray drying Process
- Analysis of Continuous Cabinet Dryers
- Tray Drying Analysis
- Energy Analysis in Size Reduction Equipments
- Mechanisms and Machines in Size Reduction
- Equipments for Pulping Fruits and Vegetables
- Dehulling Processes and Systems
- Numericals on Size Reductions Units
- Blanching of Fruits and Vegetables
- Distillation Process and Application in Food Industry
Fluid Mechanics
- V – Notch and Weirs for Flow Measurement
- Venturimeter and Pitot Tube
- Rotameter and its Analysis
- Dimensional Analysis and Its Applications
- Hydraulic Similitude
- Non Dimensional Numbers in Motion of Fluids and their Significance
- Working & Performance of centrifugal Pump
- Numericals on Momentum Transfer
- Metacentric Height of a Floating Bodies
- Numericals on Floatation and metacentric Heights
- Flow through Pipes discharging from a Reservoir
Heat and Mass Transfer
- Basic Concepts of Heat Transfer
- Modes of Heat Transfer & Analysis
- Conduction Through a Cylindrical Wall
- Heat Hollow Conduction through Spheres
- Conduction Through a Composite Spheres and Numericals
Department of Dairy Microbiology
Fundamentals of Microbiology
- DNA & RNA
- Structure of Bacteria
- Classification of Fungi
- Bacterial Growth
- History of Microbiology
- The Characteristics of Fungi
- Microbial Classification
- Microbial Reproduction
- Microbiology of Soil
- Microbiology of Water
- Microbiology of Air
- The Study of Microbial Structure: Microscopy and Specimen Preparation
- Virus Structure & Function new
- Water Microbiology
- DNA organization,functions and different form
- The Genetic Code,Mutations, and Translation
- Forms and Structure of DNA
- Protein Synthesis
- Introduction to Host-Microbes Interaction
- Different Type of Microbial Interaction
- Process Involved in Gram Staining
- Fungi and its life cycle,Control of Micriorganisms
Starter Cultures and Fermented Milk Products
- Antimicrobial Compound in Starter Culture
- Starter Culture
- Mechanically and Chemically Protected Systems for Starter Propagation
- Metabolism in Lactic starter culture
- Purpose of Propagation, Traditional Methods-Advantage And Limitations
- Vitamin Metabolism in Lactic Acid Bacteria
- Defects in starter culture
- Bacteriophage
- Activity & Purity Test/Standards for Starter Cultures
- Form and different methods of preservation of Starter culture
- Microbiology of fermented Milk products-Yoghurt
- Microbiology of Fermented Milk Products
- Types,defects in Yoghurt and remedies, and Therapeutic value
- Dahi
- Acidophilus Milk
- Cheese starter
- Kefir and Kumiss
- Bacteriophage and Cause of Starter Failure
- Phase life cycle, Source, Prevention Chemical & Mechanically Protected System for Phase
- Causes of starter failure in dairy Industry
Food and Industrial Microbiology
- Factors Affecting Growth and Survival of Microorganisms in Foods
- Scope of Food Microbiology: Basic Aspects, History and Scope of Food Microbiology
- Microbial Spoilage of Cereals and Bakery Foods
- Microbiology of Fruit and vegetables
- Overview of Spoilage
- Physical Methods – Thermal Processing
- Microbiology of Meat, Poultry and Sea Foods
- Microbial Spoilage of Canned Foods
- Food Preservation Non-Thermal Methods: Low Temperature & Freezing
- Food Preservation Advance Non-Thermal Methods – Part-1
- Food Preservation Advance Non-Thermal Methods – Part-2
- Food Preservation-Chemical Methods
- Food Preservation-Natural Antimicrobial Compounds
- Microbiology Of Milk Powder
- Bioprocessing, Advantages of bioprocessing, Historical Developments of Bioprocessing, Criteria in the choice of organism, Media for industrial process, Upstream and downstream processing
- Fermentation processes: Historical development, components of fermenter and types (i.e. submerged, surface and solid-state fermentation)
- Microbiology of Milk Powder
- Fermentation processes: Historical development, components of fermenter and types (i.e. submerged, surface and solid-state fermentation)
- Types of fermenters (batch, fed batch and continuous), functions, design and control; sterilization; growth rate analysis
- Microbial production of industrial products of Course
- Microbiology of Milk Powder
- Microorganisms and Processes Involved in the Production of Single Cell Protein
- Microorganisms and Processes Involved in the Production of Industrial Alcohol, Beer and Wine
Microbiology of Dairy Products
- Microbiology of Cream
- Microbiology of Butter
- Microbiology of Ice- Cream
- Microbiology of Concentrated Milk
- Microbiology of Concentrated Milk (SCM)
- Microbiology of Evaporated milk
- Microbiology of the Indigenous Milk Products
- Microbiology of the Indigenous Milk Products – PART II (Heat and acid coagulated products)
- Microbiology of the Indigenous Milk Products Part-III (Some Locally Important Milk Products)
Microbiology of Fluid Milk
Department of Dairy Technology
Cheese Technology
- Cheese Additives and Preservatives
- Cheese Technology
- Cheese Mozzerella
- Cheese Cheddar
- Cottage Cheese
- Microbiological Quality of Milk
- Pretreatment Cheese
- Processed cheese
- Rennet Substitutes
- Status & Scope of Cheese in India & Abroad
- Scientific Basis of Cheese Manufacture
- Selection and Composition of Milk for Cheese Making
- Status & Scope of Cheese in India & Abroad
- Status and Technological Aspects of Fresh Cheeses
- Cheese Technology
Fat-rich Dairy Products
- Butter (Definition & Legal Standards)
- Butter Products
- Continuous Butter making, Overrun & Yield
- Cream (Definition & Legal Standards)
- Cream Separation
- Defects in Butter
- Defects in Cream
- Fat Spreads
- Physico-Chemical Properties of Cream
- Standardisation, Pasteurisation, Neutralization of Cream
- Types of Cream Separators
- Types of Cream & Cream Products
- Standardisation, Pasteurisation, Neutralization of Cream
Dairy Plant Management
- Food Safety by Implementation of Haccp In Dairy and Food Industry
- Preventive and Breakdown Maintenance of Dairy Plants
- Production Planning and Control
- Spare Parts Inventory Tools and Lubricants
- Manpower Planning
- Motion Study
- Job Specifications, Job Evaluation, Job Enhancement, Job Enrichment, and Management by Objectives
- Work Study and Method Study
- Energy Conservation and Auditing in a Dairy Industrial Plant
- Product and Process Control
- Process Sigma
- Sensory Attributes of Ice Cream and Frozen Desserts
- Process Sigma & Six Sigma
- Food Hygiene, Personal Hygiene and Plant Hygiene in Dairy Plant
- Water Quality in Dairy Plants
- Efficiency Factors, Losses, Financial And Managerial Efficiency
Ice-Cream and Frozen Desserts
- Emulsifier
- Preparation of Ice Cream Mix
- Stabilizers
- Sweeteners
- Ice Cream Freezing & Freezers
- Hardening of Ice Cream Mix
- Packaging of Ice Cream
- Sensory Attributes of Ice Cream and Frozen Desserts
- Nutritive Value of Ice Cream-calculations and Labeling
- Low Calorie, Reduced Fat, Diabetic And Dietetic Ice Cream And Frozen Desserts
- Dried Ice Cream Mix
- Sensory Evaluation of Cream
- Impact of Critical Process on Entry of Pathogens, their Survival During Storage in Ice Cream
Food Technology-I
- Pickles
- coffee
- Fermented & Oil based Pickles
- Jam, Jelly & Marmalade
- Confectionary Products
- Toffee & Caramel
- Chewing Gums and Bubble Gums
- Cocoa Bean Processing
- Cocoa Powder
- Cocoa Butter
- Chocolates
- Functional Foods
- Phytochemicals in Relation to Human Health
- Milk Ingredients as Nutraceuticals
- Post-Harvest Management of Fruits and Vegetables
- Canning And Other Methods of Thermal Processing
Food Technology-II
- Conversion of Muscle to Meat, Rigor Mortis
- Egg: Structure, Composition and Quality
- Fish Harvesting, Handling and Transportation; Classification
- Introduction to Cereal Grains, Legumes and Oil-seeds, Structure and Composition of Cereal Grains, Legumes and Oil-seeds
- Meat Hygiene and Sanitation In Meat And Poultry Industry
- Meat Products Processing
- Poultry Meat and its Processing
- Pre-slaughter Handling and Inspection of Animals
- Present Status and Prospects of Meat, Poultry, Egg and Fish Industry in India
- Processing and Preservation of Fish; Value added Fishery Products
- Processing of Egg
- Wheat and Millet’s: Structures, Types and Processing
- Slaughtering Techniques and Post-Mortem Inspections
Sensory Evaluation of Dairy Products
- Sensory Evaluation
- Physiology of Sensory Organ-Tongue
- Physiology of Sensory Organ –Nouse
- Physiology Of Sensory Organ –Ear & Eye
- Fundamental Rules for Sensory Evaluation
- Judging and Grading of Milk
- Sensory Evaluation of Concentrated Milks
- Sensory Evaluation of Milk Powder
Waste Disposal and Pollution Abatement
- Waste water Treatment by Anaerobic methods for a Dairy Processing Plant
- Waste water Treatment Options & Aerobic methods for a Dairy Processing Plant
- Water Management and Economics in Dairy Industry
- Environmental Issues in effluent discharge from dairy plants Waste Disposal and Pollution Abatement