B.Sc.

, Honours in Dairy Science - MAJOR

W.e.f, AY 2023-24 onwards
IIIYear -V and VI Semesters
Syllabus

Semester Course Titel of the Course Credits Hours

No.

Technology of Condensedand Dried Milks -(T) 3 3

12
Technology of Condensed and Dried Milks - (P) 1

Traditional Indian Dairy Products - (T) 3 3

13
Traditional Indian Dairy Products -(P) 1

Dairy development and Dairy cooperatives -(T) 3 3

14
Dairy development and Dairy cooperatives - (P) 1 2

Ice-Cream and FrOzen Desserts- (T) 3 3

15
Ice-Cream and Frozen Desserts- (P) 1 2
VI
Internshiplapprenticeship 12
VSemester
Course 12:Technology of Condensed and Dried Milks
Theory: Credits -3

UNIT 1.
Evanorated Milks - Definition, FSSAI Standards, Composition and method of manufacture.
UNIT 2,

Condensed Milks - Definition, FSSAI Standards, Composition and method of manufacture.

Unit 3:

Milk Powders Skim milk powder (SMP), Whole mnilk powder (WMP). Spray dried and Roller
dried methods, Definitions, FSSAI Standards, Method of manufacture and Storage.
UNIT 4:

Manufacture of infant foods, malted milk foods and other formulated dried products- Standards
UNIT 5:
Management of condensed and dried milk industry.
Practical: Credits -1
1 Testing the suitability of milk for concentration
2 Standardization of milk for preparation of Concentrated Milks.
Manufacture of plain skim concentrated milk.
4 Manufacture of Sweetened Condensed Milk.
5 Analysis of Sweetened Condensed Milk
6. Manufacture of Evaporated Milk.
7 Analysis of Evaporated Milk
8 Manufacturing of Skim Milk Powder by roller drying

Reference Books
1 Outlines of Dairy Technology- Sukumar De
Milk, Milk Products and Quality Control- C.P. Anantha Krishnan
3 The Technology of Milk Processing- C.P. Anantha Krishnan
4. Dairy Technology, Volume 2 -Manufacturing of Dairy Products -Shivashraya Singh
V Semester
Course 13: Traditional Indian Dairy Products
Theory: Credits -3

Unit-1:
Status and significance of traditional Indian milk products in India.
Khoa: Classification of types, standards methods of manufacture and preservation, factors
affecting yield of khoa. Khoa based sweets: Burfi, Peda, Milk cake, Kalakhand, Gulabjaman and
their compositional profile and manufacture practiccs.
Unit-2:
Rabri and Basundi: process description, factors affecting yield, physicochemical changes during
manufacture. Bio-preservative principles in cnhancing the self-life of indigenous milk products
including active packaging.
Unit-3:
Channa: standards, method of manufacture, packaging and preservation. Chhana- based sweets:
Rasogolla, Sandesh, Rasomalai. Paneer: Standards, method of manufacture, packaging and
preservation. Mechanization of Paneer manufacturing/packaging process.
Unit-4:
Chakka/Maska and Shrikhand: standards, method of manufacture, smal scale and industrial
process of production, packaging and preservation aspects.

Unit-5:
Misti Dahi: Product description method of manufacture and packaging process. Kheer and
Payasam: Product description methods of manufacture, innovations in manufacturing and
packaging processes.
Practical: Credits -1

1. Preparation of Khoa from cow, buffalo and concentrated milk.

2 Preparation of Burfi, Peda, Kalakand, Milk cake and Gulabjamun.
3. Preparation of Paneer from cow, buffalo and mixed milk.
4. Preparation of Chhana from cow and buffalo milk and mixed milk.
5 Preparation of Sandesh and Rasogolla.
6 Preparation of kheer.
7 Preparation of Rabri, Misti Dahi, Chakka and Shrikhand.
8. Visit to industry.
Reference Books
1. Outlines of Dairy Technology- Sukumar De
2 Milk, Milk Products and Quality Control- C.P. Anantha Krishnan
3 The Technology of Milk Processing- C.P.Anantha Krishnan
4
Technology of Indian Milk Products - Aneja, Mathur, Chandan and Banerjee
5 Dairy Technology, Volume 2 -Manufacturing of Dairy Products -Shivashraya Singh
V
Semester
Course 14: Dairy Development and Co-operatives
Theory: Credits -3

Learning objectives: The student will learn about () various dairy development programs
implemented in India before and after independence, (ii) the impact of cooperative dairying on the
dairy development in India and (iii) the status of India in the world in terms of milk
production.
Unit-1: Advantages of Dairying. Principals involved in successful dairying.
farming-Mixed farming and Specialized dairy farming - organic farming system.Systems of dairy
Unit-2: Methods of procurement of milk; Transportation of milk; Pricing of
milk, methods of
Marketing of milk.
Unit-3: Cooperative Dairying-Structure of Dairy cooperatives- Anand pattern -
producers cooperative society; District milk producer's cooperative union; StatePrimary milk
level dairy
development cooperative Federation, objectives and functions - FSSAI Licensing of dairy units -
Role of private dairies in India.

Unit-4: Dairy development programs implemented in India. Statistical analysis of progress in

development of Dairy industry in India, Operation Flood Program., Key village scheme. Quantity
of milk produced over the past five decades in Indiavis-a vis other country.

Unit-5: Economics of maintaining Dairy farm- Income and expenditure in dairy farms. Estimating
the production cost of milk.

Practical: Credits -1

1 Estimation of production cost of milk for 5 animals and 10 animal dairy units.
2 Estimating income and expenditure involved in dairy farming
3.
Preparation of project report for different sizes of dairy farms
4. Essentials for setting up of dairy farm
5. On Farm training for one month is suggested and a comprehensive training report should be
submitted as mandatory requirement while appearing for semester practical exam which
would carry 20 marks out of 50 marks as weightage.

References

Text book of Animal Husbandry -GCBenarjee

2 Principles and practices of Dairy Farm -Jagdish Prasad
Learning outcomes: After successful completion of the course, both theoretically and practically,
students (i) learn about various dairy development programs implemented in India, (ii) will get
knowledge about various methods of pricing of milk and (ii) willalso have knowledge about
various methods used for procurement, transport and marketing of milk.
VSemester
Course 15: Ice-Cream and Frozen Desserts
Theory: Credits -3

Unit-1. History, development and status of ice cream industry Definition, classification and
composition and standards of ice cream and other frozen desserts, Stabilizers and emulsifiers- their
classification, properties and role in quality of ice cream,
Unit-2. Technological aspects of ice cream manufacture, Thermodynamics of freezing and
calculation of refrigeration loads, Types of freezers,
Unit-3. Instrumentation Hygiene, cleaning and sanitation of ice cream plant, Effect of proces
treatments on the physicochemical properties of ice-cream mixes and ice cream,
Unit-4. Procesing and freezing of ice-cream mix and control of over run, Packaging, hardening,
storage and shipping of ice cream, Defects in ice cream, their causes and prevention,
Unit-5. Recent advances in ice-cream industry (flavourings, colourings, fat replacers, bulking
agents) and plant management Nutritive value of ice-cream.

Practical: Credits -1

1 Calculation of standardization of ice-cream mixes.

2. Manufacture of plain and fruit flavoured ice- cream.
3 Manufacture of chocolate, fruit and nut ice crcam.
4 Preparation of sherbets/ices.
5. Preparation of soft served and filled icc-crcam.
6 Manufacture of kulfi. Study of continuous and batch typc frcczers.
7 Manufacture of ice-cream by continuous process. Dclermination of overrun in ice
crcam,
8 Factory visit.
Reference Books
1 Dairy Microbiology- Parihar and Purihur
2. Outlines of Dairy Technology- Sukunar De
3 Milk, Milk Products and Quality Control- C.P. Anantha Krishnan
4. Technology of lndian Milk Products - Ancja, Mathur, Chandan, Banerjee
5 Dairy Technology, Volume 2-Manufacturning of Dairy Products -Shivashraya Singh