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Basics of Dairy Technology

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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

 

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