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