Course Obective : To understand fundamentals of milk processing and product manufacturing
Focus Area: Milk processing & product manufacturing
Batch Size: 25
Nature of Training : Residential
Duration : 5 days
Target Participants : Non-Dairy Technologist
Brief Description of the course : Fundamentals of Dairy technology, Applicable quality and Food safety standards, Good Manufacturing Practices and Good Hygiene Practices in dairy, Milk processing and value-added products manufacturing such as: Liquid milk processing, Fermented milk products i.e. Curd, buttermilk, cheese, lassi, Fat rich dairy products i.e. butter and ghee, Frozen dairy products i.e. Ice cream, Condensed & Dried Milks , Long Life Milk & Milk product, Indigenous dairy products
Lessons allow teachers to assess students and provide slideshows with course content and/or questions.
The videos for this course
Files related to the course.
The Audio files for this course
Forums allow teachers and students to communicate.
