10/3/13 Course: CHEESE TECHNOLOGY
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B. Tech. (Dairy Technology) ► DT-5
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S. K. Kanawjia & Recent Activity
Search Forums Yogesh Khetra
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1 Module 1: History,
Profile
status and scope of
cheese industry
My courses
Lesson 1. HISTORICAL
BIOCHEMISTRY AND DEVELOPMENTS IN CHEESE
HUMAN NUTRITION MANUFACTURE AND WORLD
BY-PRODUCTS MARKET FOR CHEESE
TECHNOLOGY QUIZ 1
CHEESE
TECHNOLOGY Lesson 2. CHEESE
CHEMICAL QUALITY PRODUCTION AND
ASSURANCE CONSUMPTION IN INDIA AND
CHEMISTRY OF MILK ABROAD
COMMUNICATION QUIZ 2
SKILLS
COMPUTER
PROGRAMMING
2 Module 2: Definition,
CONDENSED AND
standards, classification,
DRIED MILKS nutritive value and basic
DAIRY principles of
BIOTECHNOLOGY cheesemaking
DAIRY ENGINEERING Lesson 3. DEFINITION
DAIRY EXTENSION AND STANDARDS OF
EDUCATION CHEESE
DAIRY PLANT DESIGN
QUIZ 3
AND LAYOUT
DAIRY PLANT Lesson 4. COMPOSITION
MANAGEMENT AND AND NUTRITIONAL VALUE
POLLUTION CONTROL OF CHEESE
DAIRY PROCESS QUIZ 4
ENGINEERING
Lesson 5. PRINCIPLES OF
ECONOMIC ANALYSIS
CHEESE MANUFACTURE
ELECTRICAL
ENGINEERING QUIZ 5
ENGINEERING
DRAWING 3 Module 3: Milk quality
ENTREPRENEURSHIP
in relation to
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10/3/13 Course: CHEESE TECHNOLOGY
DEVELOPMENT AND cheesemaking
INDUSTRIAL Lesson 6. SELECTION
CONSULTANCY AND COMPOSITION OF MILK
ENVIRONMENTAL
STUDIES QUIZ 6
FAT RICH DAIRY Lesson 7.
PRODUCTS MICROBIOLOGICAL QUALITY
FINANCIAL OF MILK
MANAGEMENT & COST QUIZ 7
ACCOUNTING
FLUID MECHANICS
FOOD AND 4 Module 4:
INDUSTRIAL Pretreatments of milk
MICROBIOLOGY for cheesemaking
FOOD CHEMISTRY Lesson 8. CHILLING,
FOOD ENGINEERING STORAGE, CLARIFICATION
FOOD TECHNOLOGY - AND BACTOFUGATION
II
FOOD TECHNOLOGY- QUIZ 8
1 Lesson 9. MEMBRANE
FUNDAMENTALS OF PROCESSING OF MILK FOR
MICROBIOLOGY CHEESEMAKING
HEAT AND MASS QUIZ 9
TRANSFER
ICE-CREAM & FROZEN Lesson 10. HEAT
DESSERTS TREATMENT AND
INDUSTRIAL HOMOGENIZATION OF
STATISTICS CHEESE MILK
INSTRUMENTATION QUIZ 10
AND PROCESS
CONTROL
INTRODUCTORY
5 Module 5: Cheese
DAIRY MICROBIOLOGY additives
IT IN DAIRY Lesson 11. CHEESE
INDUSTRTY ADDITIVES AND
JUDGING OF DAIRY PRESERVATIVES
PRODUCTS Quiz 11
MARKET MILK
MARKETING
MANAGEMENT AND 6 Module 6: Role of
INTERNATIONAL TRADE starter culture in
MICROBIOLOGICAL cheesemaking
QUALITY AND SAFETY IN Lesson 12. STARTER
DAIRY INDUSTRY CULTURES
MILK PRODUCTION
QUIZ 12
MANAGEMENT & DAIRY
DEVELOPMENT Lesson 13. PROBLEMS
OPERATIONS ASSOCIATED WITH CHEESE
RESEARCH STARTERS
ORGANIC CHEMISTRY QUIZ 13
PACKAGING OF DAIRY
PRODUCTS
PHYSICAL CHEMISTRY
7 Module 7: Rennet
OF MILK preparation and
PRINCIPLES OF DAIRY properties
MACHINE DESIGN Lesson 14. CALF
REFRIGERATION & RENNET: PREPARATION
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10/3/13 Course: CHEESE TECHNOLOGY
AIR-CONDITIONING AND PROPERTIES
STARTER CULTURES QUIZ 14
& FERMENTED MILK
PRODUCTS Lesson 15. RENNET
THERMODYNAMICS SUBSTITUTES
TRADITIONAL DAIRY QUIZ 15
PRODUCTS Lesson 16. ACTION OF
WORKSHOP RENNET ON MILK
PRACTICE
QUIZ 16
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8 Module 8: Manufacture
of different varieties of
cheese
Lesson 17. CHEDDAR
CHEESE
QUIZ 17
Lesson 18. GOUDA
CHEESE
QUIZ 18
Lesson 19. SWISS
CHEESE
QUIZ 19
Lesson 20. MOZZARELLA
CHEESE
QUIZ 20
Lesson 21. COTTAGE
CHEESE
QUIZ 21
9 Module 9: Changes
during ripening of
cheese
Lesson 22. CHEMICAL,
PHYSICAL,
MICROBIOLOGICAL AND
SENSORY CHANGES
QUIZ 22
10 Module 10: Yield of
cheese
Lesson 23. CHEESE
YIELD, MEASUREMENT OF
CHEESE YIELD
QUIZ 23
Lesson 24. FACTORS
AFFECTING CHEESE YIELD
QUIZ 24
11 Module 11: Cheese from
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10/3/13 Course: CHEESE TECHNOLOGY
buffalo milk
Lesson 25. PROBLEMS IN
BUFFALO MILK
CHEESEMAKING
QUIZ 25
Lesson 26. PROCESS
MODIFICATIONS FOR
BUFFALO MILK CHEESE
QUIZ 26
12 Module 12:
Manufacture of
processed cheese and
related products
Lesson 27. PROCESSED
CHEESE AND RELATED
PRODUCTS
QUIZ 27
13 Module 13: Defects in
cheese
Lesson 28. DEFECTS IN
CHEESE, CAUSES AND
PREVENTIVE MEASURES
QUIZ 28
14 Module 14: Packaging,
storage and distribution
of cheese
Lesson 29. PACKAGING
OF CHEESE
QUIZ 29
Lesson 30. STORAGE
AND DISTRIBUTION OF
CHEESE
QUIZ 30
15 Module 15: Accelerated
ripening of cheese
Lesson 31.
ACCELERATED RIPENING
QUIZ 31
16 Module 16: Mechanized
cheesemaking
Lesson 32.
MECHANIZATION AND
AUTOMATION IN
CHEESEMAKING
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10/3/13 Course: CHEESE TECHNOLOGY
QUIZ 32
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