Publication No : ICAR/ED(A)/Pub-4/99I C A R

ACADEMIC REGULATIONSand

CURRICULUMM.^

DEGREE PROGRAMMEin

DAIRY TECHNOLOGY

EDUCATION DIVISIONINDIAN COUNCIL OF AGRICULTURAL RESEARCH

KRISHI ANUSANDHAN BHAVAN, PUSA, NEW DELHI 110012

ACADEMIC REGULATIONS,CURRICULUM AND COURSE OUTLINES

FOR UNDERGRADUATE DEGREEPROGRAMME IN

DAIRY TECHNOLOGY

ACADEMIC REGULATIONS,CURRICULUM AND COURSE OUTLINES

FOR UNDERGRADUATE DEGREEPROGRAMME IN

DAIRY TECHNOLOGY

ICAR

EDUCATION DIVISIONINDIAN COUNCIL OF AGRICULTURAL RESEARCH

KRISHIANUSANDHAN BHAVAN, PUSA, NEW DELHI 110 012 (INDIA)

Publication No : ICAR/ED (A)/Pub-4/99

Printed : November 1999

OSD (DIPA)Director (DIPA)

ChiefEditorTechnical Officer

Dr. B. N. CHAUDHARYARVIND CHAKRAVARTY

Dr. R. P. SHARMAREENAKANDWAL

Chief Production OfficerSenior Technical Assistant

V. K. BHARTIASHOK SHASTRI

Cover Design : B. C. MAZUMDER

Published by Shri Arvind Chakravarty, Director, Directorate of Inf6rmation and Publications of Agriculture,Krishi Anusandhan Bhavan, Pusa, New Delhi. Lasertypeset at M/s. Archana Printographics, 421-A, ShahpurJat, New Delhi-49, and Printed at M/s Power Printers, 2/8-A, Ansari Road, Daryaganj, New Delhi

FOREWORD

National Agricultural Education System in India is so vast and diverse that maintaining uniformityand assuring quality is a gigantic task. The ICAR through its Education Division and Accredita-tion Board is striving hard to revamp and sustain the agricultural education in India.

The importance of curriculum in any educational programme is self evident. The ICAR beingthe apex body dealing with agricultural education and research in India, has been in the forefrontin updating the course curricula of different programmes in agricultural universities in the countrythrough Deans Committees. The Council plays a catalyst's role and provides forum for widespreadinteractions between academic managers, faculty members, students and other stake holders inagricultural education. The main objectives of such interactions are not only updating of academicregulations and curricula for meeting national and global requirements but also uniformly imple-menting the same in agricultural universities.

In the latest revision of U.G. curriculum, we have given emphasis on not only new and emergingareas but also on shifting die focus from 'know-how' to 'do- how' so that our undergraduates, aftercoming out of the universities should become job providers rather than job seekers. In thisregard, I would like to specially mention the compulsory work experience for one semester for allundergraduate programmes and also provision of higher weightage to practical work.

I am confident that the revised curriculum and model regulations which are being implementednow in all agricultural universities in die country, will equip our graduates to meet the national andglobal challenges of present day dairy technology effectively.

I hope, this publication will serve as a reference material for not only the concerned students andstaff of agricultural education system but also for all those who derive benefits from our graduates.

July, 1999 (R.S. Paroda)New Delhi. Director-General ICAR & Secretary, DARE

and Chairman of Accreditation Board

PREFACE

The education plays a key role in human resource development and therefore, it should be relevantto the changing needs of the Society. With the national policies becoming more open and liberal-ised, the education in recent days needed re-orientation more than any time in the past. Keepingthis in view, the ICAR, which is vested with the responsibilities of guiding and coordinating agri-cultural education in the country, took several steps to ensure quality education to meet the ever-changing national and global scenario in agriculture and allied sciences. The first major step in thisdirection was appointment of Third Deans' Committee to review and modify the academic regula-tions and course-curricula for different academic programmes. The second major step was estab-lishment of an Accreditation Board, which among other things is required to periodically assesscurricula of various programmes offered by the National Agricultural Education System (NAES)and suggest modifications, if needed.

The Third Deans' Committee after having several meetings and deliberations on the recommen-dations of various sub-groups, submitted its report to the Council in 1995. In the report, the Com-mittee suggested model academic regulations and curricula for different programmes. The recom-mendations of the Deans' Committee were discussed in the annual conference of the Vice-Chancel-lors of agricultural universities in 1996 and endorsed for implementation,after refinement and com-pletion of all the formalities.

The Education Division conducted series of meetings of faculty Deans' wherein thread-barediscussions were held on the recommendations of the Third Deans' Committee. In these meetings,not only curricula were given fine tuning but academic regulations, course outlines and other re-lated issues were also discussed and finalised. The course-outlines were drawn to meet the expec-tations of the new millennium. Special emphasis was given to practical training to inculcate skilland confidence among the undergraduates. The model academic regulations were developed keep-ing in view the specific requirements of the concerned faculty. The faculty-wise recommendationswere reviewed in the joint meeting of Deans of all faculties and endorsed for implementation. Theserecommendations were placed before the Accreditation Board for approval.

The curricula and course outlines as approved by the Accreditation Board and published facultywise can be considered as a model which may be followed by the educational institutions, with somevariation (not exceeding 25%) to suit local needs. It is hoped that the effective implementation ofthe revised curricula will improve the knowledge and skills of our graduates, to meet the challengesof the future agriculture.

This publication includes details as approved by the Accreditation Board for under-graduatedegree in agricultural engineering. The new curriculum gives emphasis on dairy food processingcombined with newer technologies and products. Recent developments in the area of food packag-ing and quality assurance have also been given due weightage. Attempts have been made to incor-porate various aspects of Dairy Technology in the curriculum so as to bring out a well trained dairytechnologies!.

The guidance and encouragement received from Dr. R. S. Paroda, D. G., ICAR & Secretary,DARE and Chairman of Accreditation Board is gratefully acknowledged. We would also like tothank all the members of the Accreditation Board for their keen interest and support.

We profusely thank Dr. Kirti Singh, Chairman and other members of the Third Deans' Commit-tee for their untiring efforts in making wide ranging recommendations for revision of curriculumand academic regulations. The Vice-Chancellors of agricultural universities deserve our thanks forconsideration and acceptance of revised regulations and curriculum for implementation withoutany reservations.

Dr. V. B. Singh, Dean, College of Dairy Science, Udaipur is thanked for hosting the meeting ofDeans of Dairy Technology faculties.

We would also like to thank Dr. K. N. Singh Consultant, AHRD Project, ICAR and Dr. R.S.Sharma, Dean, Dairy Science College, GAU, Anand Campus for final editing of the curriculumand course-outlines of Dairy Technology.

Our special thanks are due to the Officer on Special Duty, DIPA and his staff for taking all thecare for publishing this important booklet in a short time frame. We would like to put on record ourappreciation to Ms. Sudha, for neatly typing the manuscript.

It is hoped that this document will serve as a guide and help in achieving uniformly high stand-ard of dairy technology in the country. The Education Division will appreciate comments andsuggestions for improving and updating the publication in future.

July, 1999 N. L. MauryaNew Delhi. J. S. Bhatia

S. L. Mehta

CONTENTS

Foreword

Preface

1. Introduction

1.1. General1.2 Dairy Technology •

2. Requirements for UG Programme

3. Academic Regulations

4. Curriculum

4.1 Distribution of Course Credits

<.£{7iscniStt(mn afdjurses

5. Course-Outlines

5.1 Dairy Chemistry

5.2 Dairy Microbiology

5.3 Dairy Technology

5.4 Dairy Engineering

5.5 Supporting Courses

6 In-Plant Training

iii

iv

1

12

3

4

5

5

5

10

10

17

23

33

43

53

Appendices

I Constitution and Terms of Reference of Third Deans'Committee, 62ICAR, New Delhi

II Participants in the Meeting of Deans of Dairy Technology Faculty 64

held on 4th - 5th June 1997 at College of Dairy Science, RAU, Udaipur

(Rajasthan)

III Participants in the Joint Meeting of Deans of all Faculties, 66

held on 30th April - 1st May 1998 at NBPGR, New Delhi (Dairy Technology Group)

1. INTRODUCTION

1.1. General

Education is a dynamic process as it should be relevant to the changing needs of the Society.Course-curriculum is the first and very important component of education. It is the basic requirementto be gone through and understood well by a student to gain knowledge and develop skill to performa specific function. Therefore, to keep the education relevant, the course curricula should beperiodically reviewed and modified to suit the ever-changing requirement of the Society. TheIndian Council of Agricultural Research (ICAR or Council) has been instrumental in affectingcurricula changes for different undergraduate and postgraduate programmes in agricultural sciencesin the country since the fifties.

The first major exercise in this regard was made in late 50s by the then Indian Council ofAgricultural Education, which formulated model curricula for different programmes in agriculturalsciences. After the establishment of the State Agricultural Universities (SAUs), the ICAR has beenmaking periodic exercises for revision of curricula and course outlines in agricultural education.

The first Deans' Committee appointed by the Council submitted its report in 1965. It provideddetailed guidelines for U.G. education in Agriculture, Veterinary Science and Animal Husbandry,Agricultural Engineering and Home-Science. It also made suggestions and recommendations onpost-graduate education.

The Agricultural Universities Review Committee headed by Dr. M. S. Randhawa (1977) suggestedthe constitution of Second Deans' Committee. This Committee headed by Dr. N.K. Anant Raosubmitted its report in 1981, giving its recommendations for curricula revision in Agriculture,Veterinary and Animal Science, Agricultural Engineering, Home Science, and Basic Science andHumanities. Most of the recommendations of the Committee were accepted and implemented bythe SAUs in the country.

Based on the recommendations made in the Vice-Chancellors' Conference and the Norms andAccreditation Committee of the ICAR, the Third Deans' Committee (Committee) headed by Dr.Kirti Singh was constituted by the Council vide notification No. 16-2/91-Edn.II dated l l th April,1991. The constitution of the Committee and its terms of reference (TOR) are given inAppendix-i. The committee constituted sub-groups in all the major areas of agricultural educationunder the chairmanship of the members of the Committee. The sub-groups organised workshopsinvolving Deans and Senior faculty members from various colleges, who made-detailed study of theexisting educational programmes in the concerned faculties and recommended the course structuresfor different degree programmes for the consideration of the Committee.

The Committee, after considering the views of the sub-groups as well as discussions with theVice-chancellors, Directors of die related Institutes, Deans, faculty members, ICAR officials, personsfrom industries, progressive farmers etc., worked out model requirements for different programmes,in order to bring out uniformity in the system and curricula as far as possible. The Committeesuggested model academic regulation and curricula, but the course outlines were left to be developedby the concerned faculties.

The recommendations of the Deans' Committee were discussed in the annual conference of theVice-Chancellors of agricultural universities in 1996 and endorsed for implementation afterrefinement and completion of all formalities.

The faculty- wise meetings of Deans were held at different places during 1997, wherein academicregulations, curricula, course outlines, infrastructure development, preparation of practical manualsand text books, refresher courses etc. were discussed at length keeping in view the guidelines providedby the Third Deans' Committee. After careful deliberations, the academic regulations, coursecurricula and course outlines related to U.G. programmes were finalised and circulated in the formof proceedings.

The proceedings of the meetings of the faculty Deans were placed before the joint meeting ofDeans of all the faculties held on 30 April-1 May, 1998. After discussion and endorsement oncommon issues, faculty- wise groups were formed to deliberate on specific issues including normsand standards for under-graduate programmes.

The academic regulations, course curricula and course outlines have been fine-tuned after goingthrough several exercises placed before the third meeting of the Accreditation Board (AB or Board)held on 28 September, 1998. The Board approved the same.

The outcome of these elaborate exercises regarding academic regulations, curricula and courseoutlines for various under-graduate programmes are brought out faculty -wise for wide circulationamongst the educational institutions as a model. Here, it may be added that the Third Deans'Committee while suggesting 160 course credits for four years' degree programme, made it clearthat they had no intention of imposing any rigidity on credit requirements, but the variation toaccommodate the local needs of the university should not be more than 5 credits. Similarly, thecourse outlines finalised and published are only a model and guide to the universities. Based onlocal and regional needs, course outlines can be modified to the maximum extent of 25%, keepingremaining 75% as common.

1.2 Dairy TechnologyThe meeting of Deans of dairy technology faculty was held at College of Dairy Science, Udaipur

on 4-5 June. 1997. The meeting was attended by 22 Deans/ Heads of Departments/Senior facultymembers from dairy technology faculty and 2 officers from ICAR headquarters namely Dr. S. L.Mehta, DDG (Edn.) and Dr. J. S. Bhatia, ADG (EPD) as shown in Appendix-II.

During joint meeting of Deans of all faculties, the dairy technology group consisting of 9 Deansand faculty members (Appendix-Ill) deliberated on the core aspects of UG programme. Thediscussions were led by Dr. Kiran Singh, Director, NDRI, Karnal as panelist. The highlights of allthese deliberations, which are directly relevant to the undergraduate programme in dairy technology,are presented in the following sections.

2. REQUIREMENTS FOR U.G. PROGRAMMME

The Dairy technology education should equip its student to meet the challenges faced by theindustry in coming decades, which are manifold. With increasing modernisation of dairy plants,alongwith higher level of automation to perform new operations, the theoretical understanding andpractical training of the graduates, who are going to manage these plants, are to be appropriatelymatched. The present exercise of course revision takes all these into consideration. The revisedcurriculum reflects a great emphasis on dairy food processing combined with newer technologiesand products. Recent developments in the area of food packaging and quality assurance have alsobeen given due consideration. Attempts have been made to see that various components of thecurriculum are adequately met so as to bring out a balanced syllabus aimed at turning out well-trained dairy technology graduates.

A

3. ACADEMIC REGULATIONS

3.1 Eligibility Requirement for AdmissionTo be eligible, a candidate must have passed 10+2 Science examination with Physics, Chemistry

and Mathematics.

3.2 Semester PeriodThere should be clear 95 instructional days with additional 15 days for examination. Thus a

semester will consist of 110 working days.

3.3 Course creditsOne credit is defined as one-hour lecture or minimum of two hours lab/field work per week.

Thus, in a semester, a minimum of 16 contact hours for theory and 32 contact hours for practical /tutorial work per credit is required. However, for many engineering and technology courses includingworkshop, surveying, drawing etc. one credit requires 3 hours of practical work.

3.4 Course CurriculumRegional language, physical education/NSS/NCC should be non-credit additional courses. The

minimum credit requirement for an undergraduate degree must be 170 credits including workexperience and in-plant training etc.

3.5 In- plant Training and Work ExperienceThere will be two in-plant trainings. The first training will be of one-month duration during

summer break in a food processing factory/unit. The second in-plant training will be for one fullsemester (8th semester) in dairy technology. Out of total 20 credits earmarked for in-plant training,17 credits will be graded as satisfactory/Unsatisfactory (S/US), and only 3 credits will count towardsAGP and OGPA.

3.6 Examination SystemThe examination system will be a combination of 50% internal and 50% external components.

3.7 GradingAll universities would adopt 10 point grading with a minimum Average Grade Point (AGP) of

5.00 for passing a subject and an Overall Grade Point Average (OGPA) of 5.50 for completing thedegree programme.

4. CURRICULUM

Based on Third Deans' Committee recommendation and elaborate exercise, the curriculum whichemerged and got endorsed by the Accreditation Board, has 170 credits with semester credits varyingfrom 20-22.

4.1 Distribution of Course Credits

A. Discipline- wise

Sr. No. Discipline No. of Courses Course credits (Nos.) Weightage (%)

1. Dairy Chemistry including 07 23 13.53Quality Assurance

2. Dairy Microbiology 05 16 9.413. Dairy Technology 10 40 23.544. Dairy Engineering 115. Supporting Courses

34 20.00

including Computer Science 14 37 21.766. In-plant training 2 20 11.76

49 170 100.00

B.

4.2A.1.

Semester-wiseSemester Credits

I 21II 21III 22IV 22

Distribution of CoursesDiscipline- wiseDairy Chemistry

1 . Organic Chemistry2. Physical Chemistry of Milk3 . Chemistry of Milk4. Chemistry of Dairy Products5. Food Chemistry6. Biochemistry and Human Nutrition7. Quality Assurance

Semester CreditsV 21VI 22VII 21VIII 20

2+12+12+12+12+13+12+2

Total 15+8 = 23

i

2. Dairy Microbiology

1. General Microbiology 2+12. Introduction to Dairy Microbiology 2+13. Microbiology of Starter Cultures and

fermented Milk Products 2+24. Microbiology of Dairy Products 2+15. Food and Industrial Microbiology 2+1

Total 10+6 = 16

3. Dairy Technology

1. Market Milk 3+12. Traditional Indian Dairy Products 2+23. Fat Rich Dairy Products 3+14. Cheese and Fermented Milk Products 3+25. Ice-cream and Frozen Desserts 2+26. Condensed and Dried Milk 3+27. By-products Technology 3+18. Sensory Evaluation of Dairy Products 2+19. Packaging of Dairy Products 2+110. Food Technology 3+1

Total 26+14 = 40

4. Dairy Engineering

1. Workshop practice and Drawing 2+22. Fluid Mechanics 2+13. Heat Transfer 2+14. Materials and Design for Dairy Equipment 2+15. Thermodynamics 2+16. Electrical Engineering 2+17. Refrigeration and Air Conditioning 2+18. Dairy Engineering -1 2+19. Dairy Engineering - II 2+110 InstrumentaBi-n and Plant Layout 2+111. Food Engineering 2+1

Total 22+12 = 34

5. Supporting Courses

1. Applied Mathematics 2+02. Industrial Statistics 2+13. Milk Production Management 2+14. Economic Analysis 2+05. Operations Research and Dairy Development 2+16. Financial Management 2+17. Marketing Management and International Trade 2+08. Cost Accounting and Control 2+09. Human Resource and Enterpreneurship Development 2+010. Dairy Plant Management and Pollution Control 2+111. Dairy Extension Education 2+112. Dairy Biotechnology 1+113. Computer Application and Software Packages 1+114. Computer Application in Dairy Industry 2+3

Total 26+11 = 37

6. In-plant Training1. Training I (Non credit)2. Training II (Out of 20 credits 17 credits will 0+20

be graded as S/US and will not count forAGP/OGPA)

Total 0+20 = 20

Grand Total 99+71 = 170B. Semester-wise

Semester 1Workshop practice and Drawing 2+2=4Fluid Mechanics 2+1=3General Microbiology 2+1=3Organic Chemistry 2+1=3Physical Chemistry of Milk 2+1=3Applied Mathematics 2+0=2Milk Production Management 2+1=3

Total 14+7 = 21

Semester IIEconomic Analysis 2+0=2Market Milk 3+1=4Heat Transfer 2+1=3

Thermodynamics 2+1=3Introduction to Dairy Microbiology 2+1=3Chemistry of Milk 2+1=3Dairy Extension Education 2+1=3

Total 15+6=21

Semester III

Traditional Indian Dairy Products 2+2=4Fat Rich Dairy products 3+1=4Refrigeration and Air conditioning 2+1=3Electrical Engineering 2+1=3Biochemistry and Human Nutrition 3+1=4Microbiology of Starter Cultures and Fermented 2+2=4Milk Products

Total 14+8 = 22

Semester IV

Microbiology of Dairy Products 2+1=3Chemistry of Dairy Products 2+1=3Dairy Engineering -1 2+1=3Financial Management 2+1=3Computer & Application Software Packages 1+1=2Operations Research and Dairy Development 2+1=3Cheese and Fermented Foods Technology 3+2=5

Total 14+8 = 22

Semester V

Condensed and Dried Milks 3+2=5Dairy Biotechnology 1+1=2Dairy Engineering - II 2+1=3Marketing Management and International Trade 2+0=2Computer Application in Dairy Industry 2+3=5Ice Cream and Frozen Desserts 2+2=4

Total 12+9 = 21

Semester VI

Packaging of Dairy Products 2+1=3By-Products Technology 3+1=4Sensory Evaluation of Dairy products 2+1 =3Material and Design of Dairy Equipments 2+1=3Cost Accounting and Control 2+0=2Industrial Statistics 2+1=3Quality Assurance 2+2=4Training-I (one month in Food Plant-non credit) 0

Total 15+7 = 22

Semester VII

Instrumentation and Plant Layout 2+1=3Food Technology 3+1=4Food Engineering 2+1=3Food Chemistry 2+1=3Food and Industrial Microbiology 2+1=3Dairy Plant Management and Pollution Control 2+1=3Human Resource and Enterpreneurship Development 2+0=2

Total 15+6 = 21

Semester VIII

Training II (Out of 20 credits 17 credits will be 0+20graded as S/US and will not count forAGP/ OGPA)

Total 0+20 = 20

Grand Total 99+71=170

5. COURSE OUTLINES

5.1 Dairy Chemistry

5.1.1 Organic Chemistry 2+1Isomerism : introduction, definition and classification. Structural isomerism - chain, positional,

functional and metamerism, stereoisomerism - geometric and optical. Optical active compoundsand phenomenon of optical activity. Plane polarized light, polarimetric measurements. Compoundswith asymmetric carbon atom. Terms used in optical isomerism illustrated with amino acids andsugars.

Hydrogen bonding : concepts of hydrogen bonding inter and intra-molecular hydrogen bondingin alcohol, carboxylic acids and other molecules.

Hydrophobic interactions: elementary idea of hydrophobicity and its importance in the structureof proteins.

Alcohols: important properties of mono, di and tri-hydric alcohols (glycol and glycerol).Aldehyde and ketone : reactions of aldehydes and ketones.Importance of carbonyl compounds in food flavours.Carboxylic acids : ionization constant and strength of carboxylic acids, important reactions of

carboxylic acid, derivatives : esters, amides, lactones their preparation and reactions.Amines : basic character of amines, important reactionsPhenols: acidic character of phenols and effect of nuclear substituents on it. Reactions in phenols.Substituted carboxylic acid : important reactions of halogen substituted keto and hydroxy acids.Heterocyclic compounds : definition and nomenclature, properties of five membered heterocyclics

(furan, thiophene, pyrrole) and six numbered heterocyclics (pyridine). Pyrimidines and purines. Abrief introduction to structure of pyrimidines and purines.

Amino acids and peptides: synthetic and natural amino acids, general properties of amino acids,definition and classification of proteins, primary, secondary tertiary and quaternary structure ofproteins, denaturation of proteins, characterization of proteins.

Carbohydrates: definition and classification, derivation of structure of glucose, open chain andring structure, mutarotations, structures of mono, di and poly saccharides. reactions ofmonosaccharides.

Fatty acids and lipids : definition and classification, important reaction of fatty acids (saturatedand unsaturated), structure and properties of neutral lipids, phospholipids and cholesterol.

Practical*1. Systematic identification of organic compounds :

i. Aliphatic and aromatic character 2ii. Unsaturation 2iii. Detection of elements (nitrogen, sulphur and halogens) 2iv. Detection of functional groups (alcoholic, phenolic, carboxylic, carbonyl,

aldehyde, ketonic esters, amino, amide, nitro etc.) 22. Preparation of derivatives: 2,4-dinitrophenylhydrazone, Oxime and

Osazone. 3

3. Qualitative tests for amino acids and protein :i. Biuret testii. Millon's testiii. Nitroprusside testiv. Ninhydrin testv. Xanthoproteic testvi. Hopkin's Cole reaction 2

4. Detection of carbohydrates (reducing and non reducing sugars) by :Molisch/ orcinol / resorcinol / silvermirror test 2

5. Detection of lipids and phospholipids 1

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5.1.2 Physical Chemistry of Milk 2+1

Density and specific gravity : definition and determination of density and specific gravity ofdairy products. Effect of various processing variables on the density of processed milk.

Liquid state : surface tension, surface energy and interfacial tension. Surface tension of mixture,milk and the factors affecting it. Viscosity, definition, Newtonian and non-Newtonian liquids. Stake'slaw, influence of temperature and concentration of solute on viscosity. Viscosity of food products.

Colligative properties of dilute solution : osmotic pressure and vapour pressure. Boiling pointand freezing point. Inter-relation of colligative properties.

Aqueous solution of electrolytes, non-electrolytes. Ionic mobility, electrical conductance, Ostwalddilution law, Kohlrausch's law. Electrical conductance of milk.

Ionic equilibria: dissociation of water, ionic product of water. Concept of pH and pOH and theirscale. Acids and bases: Bronsted Lowry and Lewis concepts of acids and bases, dissociation constantsof acids and bases. Salt - their hydrolysis. Buffer solutions. Derivation of Henderson - Hasselbalchequation and its application, buffer capacity and buffer index, milk as a buffer system. Equilibriumof electrolytes. pH indicators.

Oxidation - reduction : redox potential, Nerst equation, electro-chemical cells. Hydrogen, glassand calomel electrodes, redox potential of milk.

Colloidal state : distinction between true and colloidal solutions, lypophilic and lypophobicsolutions. Properties of colloidal systems, gels-their formation and properties. Colloidal system andits stability. Elementary idea about emulsion.

Nuclear chemistry : the nature of isotopes, radio isotopes. Half life of radio isotopes. Some of theimportant radio isotopes. Occurrence of radio nuclides in milk.

Molecular spectroscopy : the spectrum of electromagnetic radiation. The laws of Lambert andBeer, visible and ultraviolet spectroscope.

PracticalsDetermination of density and specific gravity of milk using pyknometer, 2hydrometer and lactometer.Determination of viscosity of milk using Ostwald viscometer. 1Determination of surface tension of milk using stalgmometer. 1Interfacial tension between water-oil phase. 1Determination of freezing point of milk. 1Preparation of buffer solution. Determination of pH of buffer solutionand milk electrometrically 2

Determination of acidity of milk electrometrically. 1Determination of electrical conductivity of milk. 1Determination of redox potential of milk. 1Coagulation of milk using electrolytes. 1Detennination of refractive index of skim milk and whey. 1Titration of amino acid in the presence and absence of formaldehyde.Determination of pkal and pka2 and pi. 2Verification of Lambert Beer Law. 1

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5.1.3 Chemistry of Milk 2+1Constituents and gross composition of milk. Factors affecting composition of milk.Preservatives, neutralizes and adulterants in milk and their detection.Nomenclature and classification of milk proteins. Casein : isolation, fractionation and chemical

composition, physico-chemical properties of casein. Whey proteins: preparation of total whey proteins: (p-lactalbumin, (p-lactoglobulin. Properties of (3-lactalbumin and (pMactoglobulin.^Immunoglobulins and other minor milk proteins and non - proteins nitrogen constituents of milk.Hydrolysis and denaturation of milk proteins under different physical and chemical environments.Estimation of milk proteins using different physical and chemical methods. Elementary idea aboutgenetic polymorphism of milk proteins.

Milk enzymes with special references to Upases, xanthine oxidase, phosphatases, proteases andlactoperoxidase.

Milk carbohydrates their status and importance. Physical and chemical properties of lactose.Sugar amine condensation, amadori re-arrangement, production of hydroxy methyl furfural (HMF).Processing related degradation of lactose.

Definition, general composition and classification of milk lipids, nomenclature and generalstructure of glycerides, factors affecting the fatty acid composition. Milk phospholipids and theirrole in milk products. Unsaponifiable matter and fat soluble vitamins.

Milk salts : minerals in milk (a) major minerals (b) trace elements, physical equilibria amongthe milk salts.

Soft and hard water, temporary and permanent hardness of water, softening of hard water.Milk contact surfaces and metallic contamination.

PracticalsSampling techniques for chemical examination of milk. 1Determination of pH and titratable acidity of milk. 1Detennination of fat in milk by different methods. 1Determination of total solids and solids-not-fat in milk 1Determination of total milk proteins by Kjeldahl method. 1Determination of casein, whey proteins and NPN in milk. 2Estimation of alkaline phosphatase and lipase in milk. 2Determination of lactose in milk. 1Determination of ash in milk. 1Determination of phosphorus and calcium in milk. 1

Determination of chloride in milk. 1Determination of temporary and permanent hardness of water. 2Estimation of available chlorine from bleaching powder. 1

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5.1.4 Chemistry of Dairy Products 2+1Chemical composition and legal standards of milk products.Chemistry of creaming and factors affecting the same. Ripening and neutralization of cream.

Theories of churning and factors affecting the same. Structure and rheology. Butter colour andits chemistry.

Ghee : physico-chemical changes during manufacture, flavour compounds and their chemistry.Oxidative and hydrolytic deterioration, antioxidants.

Process induced changes in milk - cooling, freezing, heating, homogenization and irradiation.Physico-chemical changes in milk constituents during manufacture ofkhoa, chhana, rabri, kulfi

and their keeping quality.Chemistry of cheese - milk clotting enzymes from various sources, enzymatic coagulation of

milk, physico - chemical changes during ripening.Milk powder : structure and properties, changes during storage. Lactose crystallization and its

effect on casein and fat. Characteristics of infant foods.Condensed and evaporated milk : lactose crystallization, browning, gelation, salt balance, heat

stability etc.Ice - cream : properties of ice -cream mix, stability, chemistry of stabilizers, emulsifiers.Physico-chemical changes while manufacturing of fermented milks.

PracticalAnalysis of cream : detennination of acidity and fat in cream. 1Analysis of butter : fat, moisture, salt, curd and acidity. 2Analysis of ghee : determination of moisture, physico-chemical constants :RM and Polenske value, acid value, refractive index, saponification number,iodine value and peroxide value. 3Analysis of cheese : sampling, moisture, fat, salt, protein and acidity. 2Analysis of milk powders : moisture, fat, ash, solubility, acidity and bulk density. 2Analysis of condensed and evaporated milk : sampling, protein, ash,sucrose and acidity. 2Analysis of ice-cream : sampling, total solids, fat, sucrose and protein. 2Analysis ofkhoa and paneer/chhana : sampling, moisture, fat and protein. 2

16

5.1.5 Food Chemistry 2+1Water: water binding and chemical reactions mediated by waterFood proteins : classification, physico-chemical properties. Reactions involved in processing,

reactions with alkali, enzyme catalysed reactions involving hydrolysis and proteolysis, theories offormation of texturised proteins.

Lipids : reactions involved during deep frying of foods viz., Autoxidation of saturated acyl lipidsand polymerization. Lipoprotein and membrane; definition, classification and involvement in theformation of biological membranes. Unsaponifiable matter contents in various fats and oils. Ediblefats and oils, classification and chemical composition.

Carbohydrates : legumes, farm and jellies polysaccharide, viz. linear, branched and modified.Properties and utilization of common polysaccharides, viz. Cellulose, glycogen, hemicellulose andpectin. Enzymatic degradation of polysaccharides, viz. Agar, alginate. Carrageenan, gums andstarch. Production of dextrans and malto dextran.

Food enzymes : hydrolases and Upases, utilization in food industry, effect of inhibitors, pH andtemperature.

Minerals in foods: main elements, trace elements in eggs, cereals and cereal products, vegetablesand fruits.

Aroma compounds in foods : threshold value, off flavours.Food additives : vitamins, a mi no acids, minerals. Aroma substances, flavour enhancers-

monosodium glutamate, 5-nucleotides. Sugar substitutes, sorbital. Sweeteners-saccharin, cyclamate.Food colours.

Anti-nutritional factors and food contaminants : toxic-trace elements, radio nuclides.Cereals and cereal products : individual constituents like proteins, lipids. carbohydrates and

vitamins in cereal flour and their relationship in dough making. Types of flours, bread making andnon-bread making : chemical composition, influence of additives/minor ingredients on bakingproperties. Physical, chemical changes during baking. Legumes : classification composition andphysico-chemical properties.

Vegetables and fruits : classification, general composition, chemical changes during ripeningand storage. Jams, jellies and pickles : classification, composition and preservation.

Beverages: classification. Coffee, tea and cocoa-gradation, composition, chemical changes duringprocessing, volatile compounds.

Preservation of foods: general principles of food preservation, chemical preservation, preservationthrough irradiation.

PracticalsDetermination of moisture, acidity and gluten content in flour. 2Determination of total ash and acid insoluble ash in flour. 1Determination of starch in flour. 1Determination of total nitrogen in cereal products. 2Determination of acidity and vitamin c in citrus fruits. 1Analysis of tomato ketchup for total solids, acidity, ash and salt. 2Determination of total sugar in tomato ketchup. 1Determination of total ash and alkalinity of soluble ash in tea.Determination of water extractive in tea leaves.Determination of presence of chicory in coffee powder.Determination of insoluble and soluble solids in jam.Determination of reducing sugars in jam.Determination of iron in infant foods

16

5.1.6 Biochemistry and Human Nutrition 3 + 1Biochemistry

Enzymes : classification and mechanism of enzyme action.Factors affecting rate of enzyme catalyzed reactions.Coenzymes and co-factors, enzyme inhibition.Nucleic acids : structure and function, definition and composition of RNA and DNA,Structure of RNA and DNA.Intermediary metabolism of carbohydratesIntermediary metabolism of lipidsIntermediary metabolism of proteinsVitamins and hormones : structure and functions, general description.Relationship between vitamins and hormones in terms of their biological roleElementary knowledge of milk synthesis in mammary gland.

Human NutritionScope of nutritionDigestion, absorption and assimilation of nutrients.Functions of the various nutrients in body.Comparative requirements and nutritional requirement of different ages (WHO and ICMRstandard).Milk intolerance : lactase deficiency and protein hypersensitivity.Safety aspects of food additives.Institutional feeding of workers.Planning and implementation of national food and nutrition policies and programme.Regulatory aspects of nutrition and IDF code on nutrition.Antibiotics and pesticide residues in milk and milk products and their effect on humanhealth.Anti-nutritional factors, food contaminants and toxic trace elements.

PracticalsEstimation of alkaline phosphatase and the effect of temperature and pHon its activity. 1Estimation of catalases and the effect of temperature and pHon its activity 1Determination of the Michaelis constant of an enzyme. 1Demonstration of an experiment showing immobilization of an enzymeand determination of its activity. 1Estimation of RNA by colorimetric method. 2Estimation of DNA by colorimetric method. 2Estimation of vitamin A in ghee. 1Estimation of ascorbic acid in citrus fruit. 1Estimation of vitamin D in milk. 1Estimation of proteins by Lowry's method. 2Estimation of lipids and lipids analysis by TLC. 1Estimation of cholesterol in milk. 1Comparative estimation of digestibility between dairy and non-dairy food. 1

16

5.1.7 Quality Assurance 2+2Dairy Chemistry

Importance of chemical quality control in dairy industry; setting up quality control laboratoriesand testing facilities; mobile testing laboratories.

Sampling procedures; labelling of samples for analysis; choice of analytical tests for milk andmilk products for chemical analysis; instrumental methods of analysis.

Calibration of dairy glassware including butyrometers, pipettes, burettes, hydrometers, lactometersand freezing point thermometer.

Preparation and standardization of reagents required in the analysis of milk and milk products.Legislation on production, transport, processing and marketing of milk and milk products;

application of PFA, Agmark, BIS, IDF, ISO, IPO and international sanitary regulations related todairy products to the quality control of milk and milk products.

Dairy effluents and their recycling.Prediction of shelf-life behaviour and quality assurance in milk and milk products.

Dairy MicrobiologySelection of tests for microbiological analysis of milk and milk products and their

interpretations.Rapid methods of milk testing; non culture methods.Organizational aspects of microbiological quality of dairy products.Role of various agencies in the formulation of standards and controlling quality of dairy products.Various microbiological standards of BIS, PFA, ISO, CCFS for dairy products.Quality of dairy water supplies and purification procedure and waste disposal. Treatment and

disposal and waste water and effluent.Dairy products borne infections and intoxications and of public health significance:Microbial toxins in dairy products and their significance in public health. Detection and control

measures.Indicator organisms and their significance in dairy products : faecal and non-faecal coliform

including faecal streptococci, total gram negative bacteria including salmonella and shigella group.Predictions of shelf life behaviour and quality assurance in UHT processed/sterilized milk and

milk products.Application of HACCP in dairy industry.

PracticalDairy Chemistry

1. Calibration of dairy glassware such as pipette, burette, volumetric flasks,hydrometer, butyrometers. 4

2. Preparation and standardization of dairy reagents such as acids alkalies,Na2S2O,, AgNOv Fehling's, EDTA solutions etc. 3

3. Detection of adulterants, preservatives and neutralizers in milkand milk products. ^~~

4. Chemical analysis of permissible additives used in milk ^and dairy products. —*

5. Chemical analysis of detergents and sanitizers. 26. Preparation and testing of Gerber H2SO4 used in fat determination. 17. Testing the amyl alcohol used for fat determination. 1

16

Dairy Microbiology1. Evaluation of common sanitizing agents used in dairy plants by

(a) suspension(b) capacity test. 2

2. Bacteriological quality analysis of dairy water (a) total viable counts - SPC(b) total coliform counts - MPN method 2

3. Determination of BOD in dairy waste 14. Microbiological tests for dairy effluent 25. Detection and enumeration of Staphylococcus aureus in dairy products 26. Detection of staphylococcal toxin in dairy products 27. Detection of faecal and non faecal coliform and faecal streptococci in dairy

products. 28. Detection of total gram negative bacteria, salmonella and shigella groups

in dairy products. 29. Quality evaluation by HACCP in the preparation of dairy products. 1

165.2 Dairy Microbiology5.2.1 General Microbiology 2+1

Development of cell doctrine as a unit of life cell theory, abiotic and probiotic origin of nucleotides,nucleic acid etc. Origin of life v/s origin of cells, gene hypotheses.

Introduction to microbiology, its history and development (microbiology and its sub-divisions,scope of microbiology, contributions of Leeuwenhoek, Pasteur, Koch, etc).

Microscope as a tool for the study of cell structures: principles of microscopy; simple and compoundmicroscope, dark field microscope, ultra violet microscope, fluorescent microscope, electronmicroscope; uses of microscope; use of wet and stained preparations; difference between stains anddyes.

Structure and function of: procaryotic cells and their organelles: eucaryotic cells and theirorganelles.

Principles of nomenclature & taxonomy: Adansonian's classification of micro- organism.Classification according to Bergey's manual of systematic bacteriology.

Physiology, growth and multiplication: definition of bacterial physiology and metabolism ofbacteria, fungi and virus. Nutritional requirements of bacteria, fungi and virus. Bacterial growthcurve, chemostat, diauxy growth.

Physical and chemical factors affecting growth of microorganisms viz., Temperature, pH. Osmoticpressure, nutrients, bacteriostatic and bactericidal agents; estimation of bacterial growth. Bacterialgenetics: structure of DNA. Difference between DNA & RNA.

Genetic recombination methods - transformation, transduction, conjugation, protoplast fusion,electroporation, bacterial mutations-spontaneous and induced mutagens.

Principle of immunology: innate and acquired immunity; differences between active and passiveimmunity; antigen and antibody reactions neutralization, precipitation and agglutination.

Microbiology of soil: microflora of sell; carbon, nitrogen and sulphur cycles.Microbiology of water: microflora of water as carrier of pathogens; enumeration of coliform.Microbiology of air. Microflora of air samples: control of aerial contamination.

Practical^1. General instructions for microbiological laboratory. Optical tools; microscope-simple and

compound. Study of general microbiological equipments; autoclave, hot air oven,centrifuge, colorimeter, laminar air flow chamber, Seitz filter, membrane filter. <2_

2. Simple staining - metliylene blue; crystal violet; negative staining. Differentialstaining: gram's staining. Spore staining, capsular staining, acid fast staining. 3

3. Motility of microorganisms. 1

4. Size of microorganism by micrometry. 1

5. Microscopic examination of bacteria, yeasts, molds & protozoa. 1

6. Preparation of media: nutrient medium, simple & differential media. 1

7. Cultural characteristics of bacteria and fungi in broth and on agar media 1

8. Effect of physical, chemical factors on bacterial growth such as temperature, pH, salt,sugar; bacteriostatic & bactericidal agents. Enumeration of microorganisms in air. 2

9. Enumeration of microorganisms in soil and rhizosphere and their morphologicalexamination 1

10. Enumeration of microorganisms in water: total viable count, coliforms (MPN),test for differentiation of E. coli and Ent. aerogenes. 1

11. Isolation techniques for microorganisms such as streaking, overlaying 1

16

5.2.2 Introduction to Dairy Microbiology 2+1General introduction to Dairy Microbiology

Microorganisms associated with milk and milk products: Bacteria, Yeasts, Molds and Viruses;Characteristics (morphological and biochemical) of important groups; Classification based on growth,temperature (psychrotrophs; mesophiles, thermodurics, and thermophiles)

Hygienic milk production: Possible sources of entry of microorganisms at various stages ofproduction and their control.

Microbiological changes in bulk refrigerated raw milk; role of psychrotrophic organisms andincidence of species; microbiological test for grading of raw milk- SPC and dye reduction tests.

Role of microorganisms in spoilage of milk and milk products: Microbial interactions (synergism,metabiosis, mutualism, commensalism); undesirable fermentations (souring, curdling, bitty cream,proteolysis, lipolysis); abnormal flavour and discolouration.

Mastitic Milk: Types of causative microorganism, somatic cells secreted in milk; their detectionand significance from processing and public health point of view; effect on fermented milks.

Milk as a vehicle of pathogens ; prevention of milk borne diseases.Incidence and growth of emerging pathogens such as Listeria, Campylobacter, Yersinia and

Vibrio.Antimicrobial substance in milk: Immunoglobulins, lactoferrins, lysozyme, LP system, etc.Microbiology of heat treated milk such as thermized, pasteurized, boiled, sterilized - UHT milk;

thermal destruction values.Heat injury, damage and repair mechanism in bacteria

Practicals1. Morphological characteristics of common dairy organism (Shape, arrangement,

size, motility, sporulation, etc). 12. Identification of common yeast and mold encountered in

dairy products. 13. Enumeration of psychrotrophic, thermoduric and thermophilic

microorganisms in milk. 14. Alternative methods for assessing viable counts in milk and milk products.

a) Microcolony counts.b) Microdroplet method

5. Detection of sources of contamination: Air, water, feed, utensils, dung,equipment and personnel through on line testing. 1

6. Fermentative changes caused by microorganisms in milk (i) gassiness(ii) lipolysis (iii) ropiness (iv) proteolysis and (v) discolouration. 1

7. Tests for mastitis: pH, SLST, Somatic cell count, Chloride content,Hotis test, CAMP test, etc. 2

8. Detection of important pathogens using selective media and bio-chemicaltests. 4(a) E. coli, (b) Staphylococcus (c) Salmonella (d) B. cereus ^

9. Detection and estimation of coliform; PCT , rapid coliforms test, MPN, totalcoliform counts. IMVic Tests 2

10. Dye reduction tests- MBRT, RRT,Tetrazolium tests 1

11. Tests for detection of antibiotic residues 1

16

5.2.3 Microbiology of Starter Cultures and Fermented Milk Products 2+2

Classification of lactic starter cultures; bio-chemistry of lactic acid fermentations; current conceptsabout formation of flavour compounds; biosynthesis of vitamins by lactic starter cultures.

Propagation of starter cultures, single and mixed starter culture; factors affecting their propagation;bacterial interaction in starter, starter concentrates.

Quality and activity of starter cultures; properties of good starter culture; defects in starters andtheir control; production of antibacterial substances by lactic starter cultures.

Preservation of starter cultures; spray drying; freezing and freeze drying; factors affecting thesurvival of cultures during preservation.

Genetic improvement of starter cultures by mutation and recombinant DNA technology.Starter distillates; composition of synthetic and bacterial distillates, production and application.Role of starter cultures in the preparation of various fermented milks; classification of fermented

milks.Microbiology of dahi and yoghurt; different characteristics and types of dahi and yoghurt;

preparation; defects and their control.Production of various acidophilus milk products; their therapeutic significance; preparation,

precaution used in their preservation.Kefir and Koumiss; origin and characteristics; microbiology of Kefir grains; preparations of

Kefir and Koumiss.Microbiology of Cheese; role of starter culture in relation to Cheddar cheese quality;

microbiological changes during preparation and ripening of Cheddar cheese; microbiology of hard,semi-hard and soft varieties of cheese; microbiological control for cheese cold store; microbiologicaldefects in cheese, their causes and prevention.

Other fermented milks such as Bulgarian milk, cultured butter milk, leben and Yakult; theirsignificance; role of starter cultures in relation to quality of these products.

Industrial production/processing for fermented milks, dahi, yoghurt, acidophilus milk.Types and design features of industrial fermentors.

Practicals1. Testing of milk for the presence of inhibitory substances using

B. steamthermophilus IS. thermophilus as indicator organism. 22. Preparation of single and mixed starter cultures such as

homofermentative and heterofermentative, separately and also incombinations. 2

3. Testing for purity of starter cultures:i) Gram's staining, ii) Catalase test and iii) plating technique 2

4. Starter activity tests:i) Dye reduction testsii) Horrall - Elliker testiii) Whitehead & Cox testiv) Creatine test 2

5. Effect of physical factors on dairy starters:i) Temperatureii) pHiii) Salt & sugar andiv) Ultraviolet radiation 2

6. Effect of chemical agents like sanitizers, antibiotics residues andpesticide residues. 2

7. Associative growth of microorganisms in milk, cream and butter. 28. Effect of heat treatment of milk on the growth of starters. 19. Detection of bacteriophages in cheese whey. 210. Maintenance and preservation of starter cultures. 111. Preparation of concentrated starter- freeze dried, concentrated and frozen

types. 2

12. Preparation and evaluation of quality and grading the following fermentedmilks:i) Dahiii) Yoghurtiii) Cultured butter milk

iv) Acidophilus milk 613. Microbiological analysis of Cottage cheese. 114. Microbiological analysis at different stages of manufacture of hard and semi

hard varieties of cheese. 215.Microbiological testing of cold store and

ripening room. 116. Microbiological analysis at different stages of cheese ripening: Total count.

lactic count, yeast and mold counts, Proteolytic and lipolytic counts. 2

32

5.2.4 Microbiology of Dairy Products 2+1

Microbiology of cream; types of microorganisms and sources; microbial defects, standards andcontrolling measures; problems in pasteurized and sterilized cream.

Microbiological changes during the manufacture and storage of butter; factors affecting microbialgrowth and microbiological standards for butter.

Microbiology of condensed and evaporated milks: types of organisms surviving duringmanufacture and storage; microbial defects and control measures.

Microbiology of dried milks; microflora of roller and spray dried whole and skim milk powderand infant foods; factors influencing microflora of dried milks and infant foods.

Microbiology of ice-cream and frozen desserts; microbial quality of ingredient and standards;incidence and implications of enteropathogens in ice-cream and their control.

Microbiology of indigenous milk products; khoa, chhana, paneer, shrikhand, microbiologicaldefects of indigenous products.

Microbiology of packaging materials.

P radicals

1. Microbiological examination of cream (raw and pasteurized); standard platecount, lipolytic count, coliform count, direct microscopic count and dyereduction tests. 2

2. Microbiological examination of butter (salted and unsalted); standard plate count,lipolytic count, coliform count, psychrotrophic count and yeast and mold count. 2

3. Microbiological examination of condensed milk; standard plate count,coliform count, anaerobic count, yeast and mold counts, thermoduricand thermophilic counts. 2

4. Microbiological examination of dried milks; standard plate count,thermoduric and thermophilic counts. 2

5. Microbiological examination of ice-cream; standard plate count.coliform count, staphylococcal count and detection of salmonella. 2

6. Microbiological examination of khoa; standard plate count, coliform count,staphylococcal count, yeast and mold count. 2

7. Microbiological examination of paneer and shrikhand; spore count,coliform count, yeast and mold count and staphylococcal count. 2

8. Microbiological examination of packaging materials; standard plate count,spore count, yeast and mold count. 1

9. Microbiological analysis of casein and dried whey. 1

16

5.2.5 Food and Industrial Microbiology 2+1Food Microbiology

Role of intrinsic (pH, moisture content, redox potential, nutrient content; antimicrobial constituentsand biological structure) and extrinsic (temp., R.H. presence and cone, of gases, etc.) parametersthat affect microbial growth in foods.

Spoilage of fruits and vegetables; sources, incidence and types of microorganisms; microbialspoilage of vegetables, bacterial agents; fungal agents; spoilage of fruits.

Microbiology of fruit juices; types and general nature of microorganisms; sources ofcontamination; spoilage of fruit juices (grape, citrus fruits, tomato, apple) by microorganisms,methods of control.

Microorganisms in beverages, carbonated soft drinks, coffee, cocoa and tea.Contamination and spoilage of cereals and cereal products; cereal grains and meals, flours,

bread dough products, cakes and other bakery products and their preservation.Spoilage of heated canned foods, causes of spoilage, types of biological spoilage of canned foods;

effect of environment in the container on growth of spoilage microorganisms.

Food preservation:a) By the use of chemicals; benzoic acid and related compounds, sorbic acid, SO2, propionates,

ethylene and propylene oxides, antibiotics, salts and sugars, acetic and lactic acids, nitratesand nitrites and other chemical preservatives.

b) Using irradiation principles underlying the destruction of microorganisms by irradiation;processing of foods by irradiation; storage stability of irradiated foods.

c) Low temperature; storage stability of frozen foods; effect of freezing on microorganisms; growthof microorganisms at low temperature.

d) High temperature; factors that affect heat resistance in microorganisms: thermal destructionof microorganisms; aseptic packaging.

e) Drying; effect of drying on microorganism; storage stability of fried foods, intermediate moisturefoods.

Industrial MicrobiologyFermentation and respiration; differences among aerobic and anaerobic respiration andfennentation; mechanisms of energy production-oxidative and substrate level phosphorylation.Fermenters; types, functions, design and control; chemostat and turbidostat.Fermentations; ethyl alcohol, vinegar, lactic acid and citric acid; mechanisms, conditions andfactors affecting.Production of antibiotics, nisin production by lactic bacteria, evaluation and uses of nisin indairy products.Production of milk clotting enzymes from bacteria and fungi, recombinant rennet.Utilization of whey and butter milk; production of vitamins (B 12); single cell protein and

~22~|

beverages.

Practicals1. Microbiological examination of 3

a) Fresh and canned vegetablesb) Fresh and canned fruitsc) Bottled and tetrapacked fruit juicesd) Flour and bread 4

2. Design and control of a table top and a ten litre laboratory fermenter(Demonstration). 1

3. Production of microbial rennet from B. subtilis K- 26 in a 10 litrefermenter (Demonstration). 1

4. Production of lactic acid from synthetic (lactose broth) and natural (whey)media using homofermentative and heterofermentative lactic acidbacteria. 2

5. Production of nisin by lactic acid bacteria. 16. Testing the anti-microbial activityof the culture, and culture filtrate. 17. Production of ethyl alcohol from molasses and whey by yeasts . 28. Production of fermented whey beverages. 29. Production of single cell protein from whey using lactose fermenting

yeasts. 210. Educational tour to Food processing/fermentation industries. 1

16

5.3 Dairy Technology5.3.1 Market Milk 3+1

Market milk industry in India and abroad: distinctive features of tropical dairying from those oftemperate climate.

Collection and transportation of milk: Identification of milkshed areas and planning procurement.Organization of milk collection routes.Practices for collection of milk: Options for collection/preservation of milk at farm.Cooling, natural inhibitory substances in milk. Lactoperoxidase system, effect of milk quality.Transportation methods and organization of raw milk transport.Reception and preliminary testing of milk at plant.Processing of market milk:Practices for reception, chilling, clarification, storage of raw milk.Homogenization of milk: definition, pretreatment of milk for homogenization, theories of

homogenization, synchronization of homogenization with HTST plant.Effect of homogenization on physico-chemical properties of milk.Bactoftigation.Thermal processing of milk:Principles of thermal processing, kinetics of microbial destruction, thermal death curve, Arrhenius

equation.Terminology used in thermal processing-'D-value', 'Z-value', 'QlO-value', 'Fo-value'.

Process description and definitions: Thennization, pasteurization, sterilization, UHT-processing.Thermization : significance and methods.Pasteurization methods: LTLT/HTST, uperization, stassanization.Manufacture of sterilized milk.Manufacture of special milks: reconstituted/recombined milks, flavoured milks, homogenized/

vitaminized milks, lactose-hydrolysed milk.UHT-processing of milk: Relevance of UHT-processing.Description of UHT-plants - direct, indirect, upstream and downstream homogenization, third

generation UHT plants.Aseptic packaging: types of packaging approaches for sterilization of packages, filling systems.Shelf-life behaviour of UHT milk.Quality assurance and technical control in UHT processing, design features, training of personnel,

plant hygiene, tests for UHT milk.Nutritive value of heat processed fluid milksPlant operation efficiencies for market milk.Product accounting, setting up of norms for operational losses for fat and SNF, monitoring of

operational efficiencies, training of personnel, maintaining plant hygiene.Distribution system for heat processed milk.

Practicals1. Reception of milk at the plant. 12. Pre-treatment of raw milk: chilling, clarification, filtration. 13. Cream separation, standardization of milk. 34. Operation of LTLT, HTST pasteurizer, sterilizer and UHT plants. 35. CIP cleaning of storage tanks, cream separators, clarifiers, HTST plants 16. Preparation of special milks, vitaminized, homogenized milks, flavoured

milk, toned, double toned, sterilized, recombined milks, lactose-hydrolysed milk. 5

7. Homogenization efficiency of milk (USPH, curd tension). 18. Visit to market milk plant. 1

16

5.3.2 Traditional Indian Dairy Products 2+2

Status of traditional milk products in India. Place of milk and milk products in the dietaryregime in Indian population.

Khoa: classification of types, methods of manufacture, packaging and preservation. Factorsaffecting yield of khoa. Physico-chemical changes during manufacture and storage of khoa.Mechanization in manufacture of khoa.

Confections made from khoa - Burfi, Peda, Lai peda, Milk cake, Kalakand, Gulbjamun,compositional profile, manufacture practices. Nutritive value of khoa and khoa-based confections.Rabri, Malai, Khurchan, Basundhi: Product identification, process description, factors affectingyield. Rheological changes during manufacture.

Chhana: product description, methods of manufacture, packaging and preservation.

Chhana-based sweets. Mechanization of manufacturing process.Paneer: product description, methods of manufacture, packaging and preservation. Prospects

for mechanization of paneer manufacturing/packaging process through innovative approaches andintegration with newly emerging technologies. Physico-chemical changes during manufacture andstorage. Nutritive value of paneer.

Shrikhand : chakka, product description, method of manufacture, small scale and industrial,packaging and preservation aspects. Shrikhand- product description, method of manufacture, smallscale and industrial, packaging and preservation aspect. Physico-chemical changes and qualityassurance during manufacture and storage. Process/product innovation - spray dried form ofshrikhand.

Kheer and Pysam : product description, methods of manufacture, innovations in manufacturing/packaging processes. Interaction between milk and cereal constituents, rheological changes duringmanufacture and storage. In-can sterilization of kheer.

Cost of manufacture and storage of traditional milk products.

Practicals1. Preparation ofkhoa from cow, buffalo, concentrated and dried milk. 62. Analysis ofkhoa for total solids, moisture, fat, acidity. 23. Preparation of kheer. 24. Preparation of chhana from cow and buffalo milk and mixed milk. 35. Preparation of paneer from cow and buffalo milk and mixed milk. 36. Proximate analysis ofkhoa, chhana and paneer. 27. Preparation of misti dahi, chhaka and shrikhand. 48. Preparation ofkhoa, chhana based sweets. 89. Field trip. 2

32

5.3.3 Fat-Rich Dairy Products 3+1

Status of fat rich dairy products in India and abroad.Introduction to milk lipids - definition and general composition of milk fat.Cream: efficiency of cream separation and factors affecting it; control of fat concentration/ in

cream. Receiving, grading, sampling and weighing of raw cream; neutralization, pasteurizationand cooling of cream. Preparation and properties of different types of cream; table cream, sterilizedcream, whipped cream, plastic cream, frozen cream and cultured cream. Preparation of cream forbutter making.

Butter: introduction to the butter-making process; theory of churning; batch and continuousmethods. Technology of butter manufacture; over-run in butter; control of fat losses in butter milk;packaging and storage; transportation; defects in butter; rheology of butter; uses of butter.

Butter-making equipment: construction, operation, care and maintenance of cream separators,coolers and vacreator, factory butterchurn and continuous butter making machines.

Special butters and related products: manufacture, packaging, storage and properties of wheybutter, flavoured butter, whipped butter, renovated butter/fractionated and poly-unsaturated milkfat products, vegetable oil-blended products and low-fat spreads.

Manufacture, packaging, storage, and characteristics of Margarine of different types.Ghee and butteroil: methods of ghee making - batch and industrial processes, innovations in

ghee production, procedure, packaging and preservation of ghee; utilization of substandard milkand old/stored butter in the manufacture of ghee.

Continuous process for the production of ghee.Methods of manufacture, packaging, storage, distribution and uses of butter- oil.Nutritional aspects of cream, butter, butter-milk, ghee and ghee residue.Health aspects of milk fat.Technical control in butter industry: Factors affecting plant operations' efficiencies,. Losses of

milk solids, methods of improving operational efficiency and product accounting.

Practical s1. Standardization, neutralization, pasteurization and cooling of cream 52. Preparation of sterilized cream. 13. Preparation of cooking butter by the hand-operated churn. 24. Preparation of desi butter. 25. Manufacture of table butter using the power-driven churn. 26. Preparation of a low-fat spread. 17. Preparation of ghee from cream and butter. 28. Plant visit. 1

16

5.3.4 Cheese and Fermented Milk Products 3+2

Origin and history of development of cheese manufacture, status and scope in dairy industry.Definition, standards and classification of cheese.Cheese, additives and preservatives.Milk quality in relation to cheese manufacture.Treatment of milk for cheese making.Role of starter culture in relation to cheese quality.Rennet preparation and properties.Rennet substitutes.Role of milk constituents and changes during ripening.Action of rennet on milk in relation to cheese manufacture.Manufacture of different varieties of cheese: Cheddar, Gouda, Swiss, Mozzarella, Cottage, Pizza

cheese, etc.Changes during manufacture and ripening of Cheddar cheese.Technical control: Factors leading to losses during processing and handling of cheese.Manufacture of processed cheese, cheese spread and processed cheese foods.Defects: their causes and prevention.Packaging, storage and distribution of cheese.Recent advances in cheese industry: Mechanization and automation, Acceleration of cheese

ripening.Production and practice of fermented foods: Yoghurt, clahi, lassi, acidophilus milk, kefir, koumiss,

cultured butter-milk.

Practicals1. Familiarization with equipments, accessories, cheese varieties and 2

preparation of starter cultures.2. Study of factors affecting rennet action in relation to curd characteristics. 23. Study of factors affecting whey expulsion. 14. Manufacture of Cheddar cheese from cow, buffalo milk and mixed milk 75. Manufacture of Gouda cheese. 26. Manufacture of Cottage cheese. 27. Manufacture of Mozzarella cheese. 3

(cultured and direct acidified).8. Manufacture of processed cheese and cheese spread. 29. Manufacture of pizza cheese. 210. Demonstration on pizza making. 211. Preparation of different types of yoghurt. 212. Preparation oflassi, dahi, cultured butter milk, acidophilus milk. 413. Field visit to cheese factory. 1

32

5.3.5 Ice-Cream and Frozen Desserts 2+2

History, development and status of ice cream industry.Definition, classification and composition of ice cream and other frozen desserts.Indigenous frozen desserts-kulfi, malai-ka-baraf; Imitation ice cream.Role of milk constituents in manufacture of ice cream mixes.Stabilizers and emulsifiers - their classification, properties and role in quality of ice-cream.Technological aspects of ice cream manufacture.Types of freezers, refrigeration control/instrumentation.Hygiene, cleaning and sanitation of ice-cream plant.Effect of process treatments on the physico-chemical properties of ice-cream mixes andice-cream.Processing 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.Milk ices, lollies and frozen desserts.Physico-chemical properties of ice-cream and compositional standards.Recent advances in ice-cream industry and plant management.Technology for preparation of dried ice-cream mix.Nutritive value of ice-cream.

Practicals1. Calculation and standardization of ice-cream mixes. 42. Manufacture of plain and fruit flavoured ice-cream 63. Manufacture of chocolate, fruit and nut ice-cream. 54. Preparation of sherbets/ices/lollies/frozen deserts 45. Preparation of soft serve and filled ice-cream ' 3

6. Manufacture of kulfi. 37. Study of continuous and batch type freezers. 28. Manufacture of ice-cream by continuous process. 29. Compositional analysis of ice-cream. 210. Field trips. 1

32

5.3.6 Condensed and Dried Milks 3+2Condensed milk : History, status and scope in India and abroad.Definition: Condensed milk, Sweetened condensed milk and Evaporated milk.Grading and quality of raw milk for condensed and evaporated milk.Physico-chemical changes taking place during manufacture of condensed milk.Heat stability of milk and condensed milk.Physico-chemical properties of condensed milk and role of stabilizers in stability of evaporated

milk.Manufacturing techniques.Evaporated milk including pilot sterilization test.Sweetened condensed milk.Recombined sweetened condensed milk.Defects in condensed milk, their causes and prevention.Recent advances with reference to freeze concentration and membrane processing.Dried milks: history and status in India and abroad.Grading and quality of raw milk for dried milks.Manufacture of Skim milk powder, Whole milk powders and Heat classified powders.Physical properties of dried milks.Defects in dried milk during manufacture and storage, their causes and prevention.PFA, BIS and International standards for dried milk.Manufacture of infant and weaning foods, malted milk foods and other formulated dried products/

dairy whiteners.Physico-chemical changes taking place during manufacture of dried milks.PFA, BIS and International standards for infant foods.Management of condensed and dried milk industry.

Practicals1. Testing the suitability of milk for concentration 22. Manufacture of plain concentrated skim milk. 33. Examination of concentrated and dried milks for moisture, T.S., Fat,

lactose, sucrose, bulk density, solubility index,etc. 64. Manufacture of evaporated milk. 25. Manufacture of sweetened condensed milk. 26. Concentration of milk by membrane processing. 27. Manufacturing of SMP by spray drying/roller drying. 38. Manufacture of instant milk powder, 39. Manufacture of infant food. 4

10. Manufacture of dairy whiteners. 211. Manufacture of malted foods. 212. Field trips to malted/dried milk plants. 1

32

5.3.7 By-Products Technology 3+1Status, availability and utilization of dairy by-products in India and abroad. Associated economic

and pollution problems.Physico-chemical characteristics of whey, buttermilk and ghee residue.By-products from skim milk:Casein: Types of commercial casein, their specifications, manufacturing processes with basic

principles involved.Industrial and food uses of casein.Manufacture of sodium and calcium casemates, their physico-chemical and functional properties

and food applications.Manufacture of casein hydrolysate and its industrial application.Co-precipitates: Types, their specifications, manufacturing processes with basic principles

involved, functional properties and food applications.Whey processing:Fermented products from whey.Beverages from whey.Deproteinized and demineralized whey.Condensed whey.Dried whey, types and their specifications, manufacturing techniques.Utilization of whey products.Whey protein concentrates: methods of isolation with basic principles involved, physico-chemical

properties. Functional properties and food applications.Lactose: methods for industrial production, refining, uses and hydrolysis of lactose.Butter milk processing: condensed butter milk, dried butter milk.Utilization of butter milk products.Membrane technology for effective utilization of byproducts.Ghee residue: composition, processing and utilization.Techno-economic aspects of by-products utilization.Management aspects of manufacture and newer applications to enhance profitability.Nutritional characteristics of by-products.

Practicals1. Manufacture of edible casein from cow and buffalo milk. 22. Manufacture of rennet casein. 13. Manufacture of sodium caseinate. 14. Manufacture of calcium caseinate. 15. Manufacture of co-precipitates. 26. Isolation of whey proteins by cold precipitation technique. 17. Manufacture of whey protein concentrate by ultrafiltration. 1

8. Manufacture of whey drinks. 19. Manufacture of dried whey. 110. Manufacture of lactose. 111. Membrane concentration of skim milk, whey ,etc. 212. Incorporation of whey protein concentrate in processed cheese foods. 113. Field trip. 1

16

5.3.8 Sensory Evaluation of Dairy Products 2+1Introduction, definition and importance of sensory evaluation in relation to consumer acceptability

and economic aspects; factors affecting food acceptance. Terminologies related to sensoryevaluation.

Basic principles: Senses and sensory perception, Physiology of sensory organs, Classification oftastes and odours, Threshold value; Factors affecting senses, visual, auditory, tactile and otherresponses.

Fundamental rules for scoring and grading of milk and milk products.Procedure: Type of tests - difference test, paired comparison, duo-trio, triangle, ranking, scoring,

hedonic scale and descriptive tests. Panel selection, screening and training of judges. Requirementof sensory evaluation, sampling procedures. Factors influencing sensory measurements.

Milk: Classes of raw and processed milks, defects associated with them; milk score card and itsuse. Judging and grading of milk.

Fermented milks: Desirable and undesirable characteristics, Sensory evaluation ofdahi, yoghurt,chakka, shrikhand, lassi and other fermented drinks.

Cream: Desirable attributes and defects. Score card. Judging and grading of different types ofcream.

Butter: Specific requirements of high grade butter, undesirable attributes, score-card, sensoryevaluation.

Ghee: grades, special requirements of quality ghee, defects, sensory evaluation.Frozen dairy products: Desirable and undesirable characteristics. Sensory evaluation of ice

cream, kulfi and sherbets.Cheese: Quality attributes of some common cheese varieties and their defects, score card.

Sensory evaluation and grading for Cheddar, Cottage and other varieties of cheeses.Concentrated milks: Desirable attributes and defects. Judging and grading of evaporated and

condensed milk.Dried dairy products: Desirable and undesirable characteristic. Judging and grading.Heat desiccated Indian milk products: Desirable and undesirable characteristics, Sensory

evaluation ofkhoa and khoa based sweets, malai and rabri.Acid coagulated Indian milk products: Desirable and undesirable characteristics, Sensory

evaluation ofpaneer, chhana and channa based sweets.Consumer acceptance studies: Objectives, methods, types of questionnaires, development of

questionnaires, comparison of laboratory testing and consumers studies, limitations.Inter-relationship between sensory properties of dairy products and various physico-chemical

tests.Preparation of milk and milk products with defects, techniques for simulation.

Practicals1. Determination of threshold value for basic tastes. 12. Determination of threshold value for various odours. 23. Selection of judging panel. 14. Training of judges for recognition of certain common flavour and 3

texture defects using different types of sensory tests.5. Judging of milk and cream. 16. Judging of butter and ghee.7. Judging of condensed and evaporated milk.8. Judging of milk powders.9. Judging of cheese and related products.10. Judging of frozen products.11. Judging ofkhoa and khoa-based sweets.12. Judging ofchhana and chhana based sweets.13. Judging ofdahi and fermented dairy products.

16

5.3.9 Packaging of Dairy Products 2+1

History of package development and current status of packaging industry in India vis-a-vis Westerncountries.

Packaging materials :Characteristics of: Paper (paper board, corrugated paper, fibre board), Glass, Metal, Plastics,

Foils and laminates, natural materials like straw, waxes and Bitumens, stoneware, textiles, wood,retortable pouches, etc.

Package formsMaterials and package evaluation.Legal requirements of packaging materials and product information.Packaging of milk and dairy products: Pasteurized milk, UHT-sterilized milk, aseptic packaging,

fat-rich products - ghee and butter, coagulated and desiccated indigenous dairy products and theirsweetmeats, concentrated and dried milks including baby foods.

Aseptic packagingScope and pre-requisite conditionsEnvironmental control and sanitation aspects.Principles and methods of package sterilization.Package conditions and quality assurance aspects.Disposal of waste package materials.Packaging equipments : Wrapping and cartoning, form-fill-seal, Kustner cheese packaging

machine, Prepak, Chekapak, ice-cream filling ,etc.Engineering aspectsNew packaging materials including biodegradable films.

Practicals1. Identification of packaging materials and foil substance 2

2. Flame hot wire test 13. Testing of papers and paperboards, 3

Moisture, Grease resistance, Water absorptiveness, GrammageTearing resistance, Bursting strength, Tensile strength

4. Testing of glass bottle resistance to thermal shock. 15. Testing for plastics and laminates thickness, water vapour

transmission rate, bursting strength, oxygen transmission ^-rate, tensile strength and elongation.

6. Packaging of different dairy products. Kustner cheese andvacuum packaging machines, etc. 3

7. Field visits 2

16

5.3.10 Food Technology 3+1Status of food industry in India and abroad, magnitude and interdependence of dairy and food

industry. Prospects for future growth in India.Cereal grains, legumes and oilseeds: Structure of kernel of wheat, barley, rice, com, soybean,

oats, rye.Dry milling of cereal grains, legumes.Wet milling of cereal grains, legumes.Manufacture of breakfast cereals.Bakery products: Breads, pastries, rolls.Soy milk.Peanut milk: Miltone (flavoured, pasteurized)Vegetable protein isolate/concentrates : technology.Malting operation : Selection of barley.Manufacture of malted milk - vacuum tray drying and spray drying processes.Vegetable, fruit and juice.Structural properties of vegetables and fruits.Harvesting and pre-processing considerations:Post-harvest processing : Washing, skin removal, cutting and trimming, blanching, canning,

freezing, dehydration.Fruit processing : Freezing, blanching, ascorbic acid dip, SO2 dip, sugar syrup preservation,

vacuum dehydration, concentration and drying.Juice processing:Orange and Tangerine juices, Grape fruit juice, Lemon and lime juices, Pineapple juice, Apple

juice, Grape juice, Miscellaneous fruit juices, tropical fruit beverages.Nectars, pulpy juices, tropical blends.Tomato juice and tomato juice blends.Vegetable juices.Jams, jellies and fruit preserves.Beverage : Classification, scope, carbonated, non-alcoholic beverages manufacture.Coffee : production practices, structure of coffee / chicory.Coffee processing: Roasting, grinding, brewing, extraction, dehydration, aromatization, instant

coffee.

Chocolate products. Cocoa bean processing, chocolate liquor.Cocoa butter, chocolate manufacture.Manufacture of chocolate confections.Confectioneries, Toffees, Caramels

Practicals1. Production of soy milk 22. Production of peanut butter 23. Preparation of toffees and caramels 24. Preparation of fruit juices:

Orange juice 1Pineapple juice 1Apple juice 1

5. Preparation of fruit jam 16. Preparation of fruit jellies/sugar preserves 37. Preparation of chocolate confections. 28. Visit to food factory 1

16

5.4 Dairy Engineering5.4.1 Workshop Practice and Drawing 2+2

Introduction to workshop practice, safety, care and precautions in workshop.Wood working tools and their use, carpentry and pattern making, mould material and their

applications.Heat treatment processes: hardening, tempering, annealing, normalising etc. metal cutting.Soldering & brazing; electric arc welding, gas welding.Smithy and forging operations, tools and equipment.The bench: flat surface filing, chipping, scraping, marking out, drilling and screwing.Use of jigs and fixtures in production.Introduction to: (a) lathe; (b) milling machine; (c) shaper and planer ; (d) drilling and boring

machines; (e) grinder.Introduction to the engineering drawing, machine drawing, conventional lines and breaks.Drawing section symbols of various materials.Projection, principal planes, orthographic projection, a brief introduction to oblique, perspective

and isometric views.

Practicals1. Filing, fitting, chipping and hack sawing 22. Chiseling, tapping and smithy practice. 23. Simple exercises in arc, gas and argon welding. 44. Simple exercises in soldering and brazing 25. Basic joints in carpentary 26. Drawing elevation, side and plane of simple objects/machine parts to scale 4

in both 1st angle projection and 3rd angle projection systems.

7. Drawing sectional views of various machine parts such as pulleys, bearings 4keys and couplings, pipe joint, etc. From given pictorial/isometric views.

8. Fastening, temporary and permanent. Helix, screw threads-various forms. 39. Multiple start screw threads rivets and riveted joints. 310. Drawing an isometric view. 211. Exercise on development of surfaces. 212. Preparation of working drawing of a simple machine part. 2

Total 32

5.4.2 Fluid Mechanics 2+1Units & dimensions, properties of fluids.Static pressure of liquids : hydraulic pressure, absolute and gauge pressure, pressure head of a

liquid. Pressure on vertical rectangular surfaces. Compressible and non-compressible fluids. Surfacetension, capillarity.

Pressure measuring devices, simple, differential, micro, inclined manometer, mechanical gauges,and piezometer.

Floating bodies: Archimedes principle, stability of floating bodies, equilibrium of floating bodies,metacentric height.

Fluid flow: classification, steady, uniform, and non-uniform, laminar and turbulent, continuityequation, Bernoulli's theorem and its applications.

Flow through pipes: loss of head, determination of pipe diameter, determination of discharge,friction factor, critical velocity.

Flow through orifices, mouthpieces, notches and weirs. Vena contracta, hydraulic coefficients,discharge losses. Time for emptying a tank, loss of head due to contraction, enlargement at entranceand exit of pipe, external and internal mouthpieces, types of notches, rectangular and triangularnotches, rectangular weirs. Venturimeters, pilot tube, rotameter, water level point gauge, hook gauge.

Dimensional analysis: Buckingham's theorem application to fluid flow phenomena. Froudenumber, Reynolds number. Weber number and hydraulic simulation.

Pumps: classification, reciprocating, centrifugal pump. Pressure variation, work efficiency, typesof chambers, selection and sizing.

Practical^1. Study of different tools and fittings. 22. To plot flow rate versus pressure drop with U-tube manometer 13. Verification of Bernoulli's theorem. 14. Determination of discharge co-efficient for venturi, orifice and v-notch. 25. Verification of emptying time formula for a tank. 16. Determination of critical Reynolds's number by Reynold's apparatus. 17. Study of reciprocating, centrifugal and gear pump. 28. Calibration of rotameter. 19. Study of different types of valves. 110. Problems on following topics: pressure capillarity and surface tension; floating 4

bodies, liquid flow, venturimeter, orifice, weir, flow through pipes, pumps.

Total 16

5.4.3 Heat Transfer 2+1Basic heat transfer process, thermal conductivity, convectivefilm co-efficient, Stefan Boltzman's

constant and equivalent radiation co-efficient, overall heat transfer co-efficient, physical propertiesrelated to heat transfer. Working principles and application of various instruments for measuringtemperature.

One-dimensional steady state conduction: theory of heats conduction, Fourier's law, derivationof Fourier's equation in Cartesian co-ordinates, linear heat flow through slab, cylinder and sphere,heat flow through slab, cylinder and sphere with non-uniform thermal conductivity.

Concept of electrical analogy and its application for thermal circuits, heat transfer throughcomposite walls and insulated pipelines.

One-dimensional steady state heat conduction with heat generation: Heat flow through slab,hollow sphere and cylinder with uniform heat generation, development of equations of temperaturedistribution with different boundary conditions.

Steady-state heat conduction with heat dissipation to environment: introduction to extendedsurfaces (fins) of uniform area of cross-section. Equation of temperature distribution withdifferent boundary conditions. Effectiveness and efficiency of the fins. Introduction to unsteadystate heat conduction.

Convection: Forced and free convection, use of dimensional analysis for correlating variablesaffecting convection heat transfer, concept of Nusselt number. Prandtl number, Reynolds number,Grashoff number, some important empirical relations used for determination of heat transfercoefficient.

Radiation: Heat radiation, emissivity, absorptivity, transmissivity. radiation through black andgrey surfaces, determination of shape factors.

Introduction to condensing and boiling heat transfer: film and drop wise condensation, effect ofnon-condensable gases, boiling heat transfer. Heat exchangers: general discussion, fouling factors,jacketed kettles, Imtd, parallel and counter flow heat exchangers, shell and tube and plate heatexchangers, heat exchanger design.

Application of different types of heat exchangers in dairy and food industry.

Practical1. To study various types of heat exchangers used in dairy & food industry. 22. Preparation and calibration of thermocouples. 23. Determination of thermal conductivity: milk, solid dairy & food products. 24. Determination of overall heat transfer co-efficient. Shell and tube, plate heat

exchangers, Jacketed kettle used in dairy & food industry. d\-5. Studies on heat transfer through extended surfaces. 26. Studies on temperature distribution and heat transfer in HTST pasteuriser. 27. Design problems on heat exchangers. 2

Total 16

5.4.4 Materials and Design of Dairy Equipment 2+1Statics : basic concepts in statics and dyanamics, force systems, equilibrium condition.Friction, laws of friction, second moments of inertia, parallel axis theorem.Dynamics: equations of motion, translation and rotation of a rigid body, work and energy,

conservation of energy, linear momentum and angular momentum.

Mechanics of materials: stress-axial load classification strain-Hooke's law, stress-strain diagram,Poisson's ratio: shearing stresses.

Torsion, torsion formula, angle of twist of circular members, power transmission, shear forceand bending moments, shear in beams, bending moment in beams.

Pure bending of beams, flexuralstress shearing stresses in beams, relations between shear andbending moment, shear stress formulae, problems involving combined, centre, torsional andflexuralloads.

Machine design: procedures, specifications, strength, design factor, factor of safety, selection offactor of safety.

Materials and properties,Static strength, ductility, hardness, fatigue, designing for fatigue conditions.Theories of failure, stresses in elementary machine parts, design of axles and shafts on the basis

of strength and rigidity forms of keys, design of keys.Flat and v-belts, belts selection, chain drives, selection of chains and design of a drive system.

Design of length and thickness of beltBearing : general and anti-friction bearings,Selection of ball, tapered roller and thrust bearing, springs, helical and leaf springs.Energy stored in springs,Design and selection of springs.

Practicals1. Engineering statics & dyanamics. 22. Work and energy.3. Linear and angular momentum.4. Stress-strain diagram evaluation of elastic constants.5. Power transmission.6. Shear force and bending moment diagrams.7. Flexural stresses.8. Shearing stresses in beams.9. Fits and tolerances.10. Design stresses in elementary machine parts.11. Design of shafts, axles key, springs, couplings, bearing.

Total 16

5.4.5 Thermodynamics 2+1Basic concepts: systems, processes, cycles, energy, the zeroth law of thermodynamics.Ideal gases: equation of state, compression and expansion of gases.The first law of thermodynamics: internal energy, enthalpy.The second law of thermodynamics: thermodynamic temperature scale, Carnot cycle, entropy,

reversibility, and availability.Air cycles : Otto, diesel, dual efficiencies,Plotting the cycles on various thermodynamic planes viz., P-V, T-S, P-H diagram etc.1C. Engines : two stroke and four stroke cycles, construction, injection and ignition of fuel,

performance of 1C engines

Fuels: chemical properties, air for combustion, calorific value and its determination, burners,firing of fuels. Renewable energy sources.

Properties of steam: wet, dry saturated, superheated steam, use of steam tables and molier charts.Steam generators: fire tube boilers, water tube boilers.Boiler mountings and boiler accessories.Draught: natural, forced, fan, jet, measurement of height of chimney.Condensers.Layout of pipeline and expansion joints.Boiler trial: Codes, Indian Boiler Regulation Acts.Air compressors : reciprocating, single and two stage air compressors

Practicals1. Application of thermodynamics in engineering problems. 22. Study of 2-stroke engine and 4-stroke engines. 2i3. Performance tests on 1C engines. 24. Determination of dryness fraction of steam. 15. To study the boiler installed in Model Plant, 1

Water softening, plant, 1Lancashire boiler,Locomotive boiler,Babcok, Wilcox boiler, Electrode boiler,Boiler mounting and steam-line layout and steam traps.

6. Visit to sugar mill/rice mill or plant with steam utilization.7. Study of solar water heater and biogas plants and appliances

Total 16

5.4.6 Electrical Engineering 2+1Alternating current fundamentals: electromagnetic induction magnitude of induced, e.in.f.

Alternating current, r.m.s. Value and average value of an alternating current. Phase relations andvector representation. A.C. Series and parallel circuits, concept of resonance, polyphase alternatingcurrent circuits, three-phase concept, star and delta connections, star delta transformation, energymeasurement.

Transformers: fundamental of transformer, theory, vector diagram without load and with load,losses, voltage regulation and efficiency of transformer, autotransformer.

Alternators: elementary principles, construction and different types of alternators, e.m.f. Inalternators, circuit breakers.

Induction motors: fundamental principles, production of rotating fields construction, rotorwinding-squirrel cage and phase wound rotors, analysis of current and torque, starting of inductionmotors, motor housing, selection of motor and its controls.

D.C. Machines: construction and operation of D.C. Generator, types of generator, variouscharacteristics of generator, D.C. Motors, torque-speed characteristics of D.C. Motors, starting andspeed control of D.C. Motors.

Electric power economics: maximum demand charge, load factor and power factor correction.Measuring instruments: classification of instruments, elements of a generalized measurement

system, static and dynamic characteristics.

Practicals1. Study of voltage resonance in L.C.R. circuits at constant frequency. 22. (a) Star connection-study of voltage and current relation. 1

(b) Delta connection-study of voltage and current relation. 13. Measurement of power in 3-phase circuit. 2

(a) for balanced loads.(b) for unbalanced loads, by wattmeters and energy meters.

4. Polarity test, no-load test, efficiency and regulation test of single phase 15. Voltage and current relation in a 3-phase. Transformer of various kinds of

primary and secondary connection systems. 16. Starting of induction motor by the following starters : (i) D.O.L. (ii) manual star-

delta (iii) automatic star-delta (iv) manual auto-transformer. 27. Starting of slip-ring induction motor by normal and automatic rotor starters. 18. Test on 3-phase induction motor, determination of efficiency, line current,

speed, slip, power factor at various outputs. 19. To determine relation between the induced armature voltage and speed of 1

separately excited D.C. Generator.10. Magnetization characteristic of D.C. Generator. 111. Study the starter connection and starting reversing and adjusting speed of a

D.C. Motor. 112. Study of various measuring instruments. L

Total 16

5.4.7 Refrigeration and Air Conditioning 2+1Basic refrigeration cycles and concepts: standard rating refrigerating machines, elementary vapour

compression refrigeration cycle with reciprocating, rotary and centrifugal compressors.Theoretical vapour compression cycle, departure from theoretical vapour compression cycle,

representation on T-<|> and p-h diagrams, mathematical analysis of vapour compression refrigerationsystem.

Refrigerants: primary and secondary refrigerants, common refrigerants (ammonia, freon), brine,their properties and comparison.

Multiple evaporator and compressor systems: applications, one compressor systems: dualoppression, comparison of system, control of multiple evaporator system, working and mathematicalanalysis of above systems.

Refrigeration equipments: compressor, condenser, evaporator, cooling tower, spray pond, basicelements of design, construction, operation and maintenance, balancing of different components ofthe system.

Refrigeration controls: low side and high side float valves, capillary tube, thermostatic expansionvalve, automatic expansion valve, solenoid valve, high pressure and low pressure cutouts, thermostat,overload protector, common defects and remedies.

Refrigeration piping : purpose, materials, joint and fittings, water and brine pipe size selection.Absorption refrigeration systems: simple vapour absorption refrigeration systems, practical

absorption system, refrigerant absorbent combinations absorption cycle analysis.

Psychometry: definition, properties of air-vapour mixtures, psychometric charts, processesinvolving air vapor mixtures, dehumidification. humidifiers, humidity measurements, humiditycontrol.

Cooling load calculations: types of loads, design conditions for air cooling, air conditioningloads.

Cold storage: types of cold storage, types of loads in cold storage, construction of cold storageinsulating materials and vapour barriers.

Practical*1. To study tools used in installation of a refrigeration plant including charging and 1

detection of leaks.2. To study different parts and learn operation of bulk milk cooler. 13. To study different parts and learn the operation of refrigeration plant/ice plant

using ammonia refrigerant. 14. To study different parts and learn the operation of a vapour absorption 1

refrigeration plant.5. To dismantle and assemble an open compressors and a sealed unit. 26. To study different parts and refrigeration controls of the following : 1(a) refrigerator (b) water cooler (c) deep freezer (d) compare their cooling coils

and other systems.7. To find out the rating (cooling rate) at different suction temperatures 1

(temperature differences) and air handling capacity of the air-cooling unit.8. To plot the practical refrigeration cycle on a pressure enthalpy diagram and to 1

compare it with theoretical refrigeration cycle.9. Study different parts and operation of a (a) air washer, (b) room cooler, (a) air

conditioner, (d) chemical dehumidifiers, and (e) cooling. 210. To plot psychrometric process : sensible heating & cooling, dehumidification &

cooling and heating & humidification. 111. To study different humidity indicating, recording and controlling

devices. 212. Problems on cold storage 113. Visit to cold storage. 1

Total 16

5.4.8 Dairy Engineering-I 2+1Sanitization: materials and sanitary features of the dairy equipment.Sanitary pipes and fittings, standard glass piping, plastic tubing, fittings and gaskets, installation,

care and maintenance of pipes and fittings.Description of equipment, working and maintenance of can washers, bottle washers, factors

affecting washing operations, power requirements of can and bottle washers.CIP Cleaning and design of system.Mechanical separation: fundamentals involved in separation.Sedimentation, principles involved in filtration, types, rates of filtration, pressure drop calculations.Gravity setting, principles of centrifugal separation, different types of centrifuges, application in

dairy industry, clarifies, triprocess cream separator, self-dislodging centrifuge, bactofuge, clarifier,care and maintenance of separators and clarifiers.

Homogenization: classification, single stage and two stage homogenizer pumps, powerrequirement, care and maintenance of homogenizers, aseptic homogenizers.

Pasteurization: batch, flash and continuous (HTST) pasteurizers, flow diversion valve, pasteurizercontrol, care and maintenance of pasteurizers.

Different types of sterilizers, in bottle sterilizers auto-claves, continuous sterilization plant, UHTsterilization, aseptic packaging and equipment, care and maintenance of sterilizers.

Filling operation: principles and working of different types of bottle fillers and capping machine,pouch filling machine (pre-pack and aseptic filling bulk handling system, care and maintenance.

Mixing and agitation: theory and purpose of mixing.Equipments used for mixing solids, liquids and gases.Different types of stirrers, paddles and agitators.Power consumption of mixer-impeller, selection of mixing equipment in dairy industry, mixing

pumps.Mechanization and equipment incorporated in indigenous dairy products, butter and ghee making,

ice cream and cheese making.Equipment incorporated in packaging of milk and milk products.

Practical*1. To study 11

(i) S. S. Pipes and fitting, gasket materials and S. S. Milk pumps,(ii) Milk tanker and milk storage tanks,(iii) Can washer and bottle washer(iv) CIP Cleaning equipment,(v) Homogenizers(vi) Batch and continuous pasteurizers,(vii) Different controls on pasteurizer(viii) Different sterilizers(ix) Pouch filing machine(x) Different types of agitators.

2. To determinate the rate of filtration and setting 13. Study and operation of: 3

Butter making equipment. Ghee making equipment, ice cream makingequipment.

4. Visit to dairy plant. 1

Total 16

5.4.9 Dairy Engineering - II 2+1Evaporation: basic principles of evaporators, construction and operation, different types of

evaporators used in dairy industry, calculation of heat transfer area and water requirement forcondensers, basic concepts of multiple effect evaporators, operations and various feeding systems,economy of operation, thermocompressor and MVR system, care and maintenance of evaporators.

Drying: introduction to principle of drying, equilibrium moisture constant, bound and unbound

moisture, rate of drying - constant and falling rate, effect of shrinkage, classification of dryers-spray and drum dryers, spray drying, etc. Air heating systems, atomization and feeding systems,factors affecting bulk density of power, spray dryer controls theory of solid gas separation, cycloneseparators, bag filters, care and maintenance of drum and spray dryers.

Fluidization: mechanisms of fluidization characteristics of gas-fluidization systems, minimumporosity, bed weight, pressure drop in fluidized bed, applications of fluidization in drying, batchfluidization, fluidized bed dryers.

Membrane processing: ultrafiltration and reverse osmosis, materials for membrane construction,ultrafiltration of milk, effect of milk constituents on operation, membranes for electrodialysis.

Practicals1. To study the construction and operation of: 6

(i) Vacuum pan(ii) Double effect evaporator(iii) Spray dryer(iv) Vacuum and atmospheric drum dryers.

2. To determinate rate of evaporation and overall heat transfer coefficientIn case of: (I) vacuum pan (ii) double effect evaporator 3

3. To study the reverse osmosis and ultrafiltration system. 24. Design problems on

(i) double effect evaporator(ii) vacuum pan. 4

Visit to milk powder plant « —* / Total 16

5.4.10 Instrumentation and Plant Layout 2+1Mechanical input sensors transducers: Level, pressure, flow, velocity and humidity Temperature

sensor transducers : Resistive, inductive and capacitive. Thermoelectric transducers.Introduction to magnetic and electric transducers.Radiation sensors and transducers: Photo-sensitive, photo-emissive, Photo-conductive, thermal

and ionizing transducers, photovoltaic cells.Electrochemistry in measurement: Equilibrium of ions in solutions, potentiometric and

conductimetric measurements.Principles of automatic control: Fundamentals of automatic process control.Applied automatic control theory, pneumatic, electric and hydraulic controllers.Final controlling elements: Control valvesOnline data acquisition and process control with the help of microprocessor computer.Introduction to dairy plant design and layout. Type of dairies, perishable nature of milk, reception

flexibility.Classification of dairy plants, location of plant, location problems, selection of site.Dairy building planning, process schedule, basis of dairy layout, importance of planning, principles

of dairy layout.Space requirements for dairy plants, estimation of service requirements including peak load

consideration.General points to consider when designing dairy plant, floor plant, types of low plants, layouts,

service accommodation, single or multi-level design.Arrangement of different sections in dairy, sitting the process sections, utility/service sections,

offices and workshop.Arrangement of equipment, milk piping, material handling in dairies, common problems, office

layouts - flexibility.Development and presentation of layout model planning. Use of planning table in developing

plot plant and detail layout.Choice of building construction materials, floors, general requirement of dairy floor finishes,

floors for different section of dairy.Foundations, walls, doors and windows, drains and drain layout for small and large dairies.Design of cold storage for food products, calculation of cooling loads, construction of cold storage,

equipment selection, care and maintenance of cold storage.Ventilation, fly control, mold prevention, illumination in dairy plants.

Practicals1. Study of various transducers: pressure, flow, level, humidity and temperature 22. Study of automatic controllers: temperature, pressure 13. Study of measuring devices for: thickness and speed 14. Building symbols and convention. 15. Office layouts for small, medium and large size dairies. 26. Isometric presentation of piping 17. Design and layout of

(a) milk collection / chilling centre, 1(b) fluid milk plant (small, medium and large), 2(c) single product dairy (i) cheese, (ii) ice-cream (iii) butter, and (iv) ghee *%(d) composite dairy plant 1(e) multi-product plant D 1

8. Visit to microprocessor controlled dairy plant 1

5.4.11 Food Engineering 2+1Rheology of processed food: properties of fluid foods, rheological method, measurement of

Theological parameters, properties of granular food and powders. Properties of solid foods, viscoelasticmodels, measurement of food texture.

Food freezing : thermal properties of frozen foods, prediction of freezing rates, plank's equation,neumanna problem and tao solution

Design of food freezing equipment, air blast freezers, plate freezers and immersion freezers,storage of frozen foods.

Food dehydration: estimation of drying time for food products, constant rate period and fallingrate period dehydration. Diffusion controlled falling rate period, use of heat and mass balanced inanalysis of continuous dryers, fixed tray dehydration, cabinet drying, tunnel drying.

Freeze dehydration: heat and mass transfer, calculation of drying times, industrial freeze-drying.Equipment for pulping, fruit juice extraction, blanching, dehulling.

Practicals1. Study of different freezers. 22. Study of freeze dryer. 23. Design problems on cold storage (i) small size (ii) big size cold storage 44. Design problems on batch freezers 25. Design problems on continuous freezers 26. Design problems on dryer 27. Visit to food cold storage 18. Visit to food processing plant. 1

Total 16

5.5 SUPPORTING COURSES5.5.1 Applied Mathematics 2+0

Differential Calculus:Rolley's theorem, Langrange's theorem,Expansion of functions in a Taylor SeriesMaxima and Minima of functions to application of theoryof maxima and minima of functions, the solution of problemsPartial derivative of function of several variablesPartial derivatives of higher order.Integral Calculus:Geometric & Mechanical application of Definite IntegralThe Arc length of curve, computation of surface areaComputation of volume of solid of revolutionComputation of moment of inertia of a circle and a cylinder by means of definite integral.Vector Analyses :Dot product and cross product of vectors.Sealer triple product, Vector Triple ProductVector function of one variable, Differential of vector functionThe operator, Gradient of sealer function, Curl and divergence of vector function.Line, surface and volume integral, divergence and stokes theorems.Ordinary Differential EquationSeparable first order equations,Homogenous first order equationsExact first order equationsApplication of first order differential equationsThe general linear second order equationsThe homogenous linear equation with constant coefficientsThe non - homogenous equation and Particular integralsApplication of second order differential equations.Fourier Series: Introduction; Euler coefficients, Euler - Fourier Formula; Fourier expansion of

periodic functions.

5.5.2 Industrial Statistics 2+1Definition and scope; Sources of Animal Husbandry and Dairy Statistics.

Methods of condensation of data, frequency distributionGraphical representationMeasures of central tendencyMeasures of dispersionMoments, skewness and kurtosis.Elementary notions of probabilityLaws of addition and multiplication probability.Theoretical frequency distributionsBinomial distributions and its applicationsPoisson distribution and its applicationsNormal distribution and its applicationsConcept of samplingSimple random sampling with replacementSimple random sampling without replacementIntroduction to testing of hypotheses and Tests of Significance'Z' and 'T' test for one sample problems'Z' and T' test for two sample problems'Chi-square' test for independence of attributes and goodness of fit.Simple correlation coefficient and its test of significanceLines regression, Rank correlation

Practicals1. Formation of frequency distribution and graphical representation. 22. Measures of central tendency. Measures of dispersion. 24. Applications of 'Z' test for one and two sample problems. 25. Applications of't' test for one and two sample problems. 26. Applications of Chi-square test. 27. Correlation and regression. 28. Rank correlation coefficient. 2

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5.5.3 Milk Production Management 2+1Introduction to Animal HusbandryConcept of National Milch Herd : National PolicyIndian and Exotic breeds of dairy animalsCharacteristics of dairy cowBreeding policies for enhanced milk productionGeneral farm practices, identification, dehorning , exercising castration, transportationCare of animals at calving/management of neonatesMilking system, procedure and quality controlFarm record maintenanceHousing and sanitation of different categories of dairy animalsImportance of animal nutrition in Indian AgricultureFeed resources for milk production and their proximate composition

Digestive system of ruminantsFeed Evaluation: Nutrient requirements for growth and milk productionFeeding standardsStructure and function of mammary systemMilk secretion and milk let-downMale & female reproductive systemEstrous to reproductive cycleOvulation, fertilization , gestation , parturition, pregnancy diagnosisArtificial insemination and its role in animal improvementIntroduction to biotechniques in animal production

PracticalsHandling and taining of animals 2Body points and judging of animals 2Feeding and management practices of calves 2_Identification of common feeds and fodders 2Preparation of rations for adult animals 2Milking of cow 2Identification of reproductive and digestive organsDemonstration of semen collection, processing and artificial insemination

16

5.5.4 Economic Analysis 2+0Basic concepts-wants goods, wealth, utility, consumption; demand and supply.Consumer behaviour-law of diminishing marginal utility, law of equimarginal utility, concepts

of cardinal and ordinal utility.Theory of Demand-law of demand, demand schedule, demand function.Determinants of demand, individual consumer demand and market demand, demand forecastingElasticity of demand, Income elasticity and cross elasticityConsumer's surplus.Theory of Production-concepts of firm and industry.Basic factors of production and their roles, production function for a single product, nature of

production.Laws of returns.Concept of costs, fixed and variable costs, short-run and long-run costs, average and marginal

costs.Economies & dis-economies of scale.Concept of market, types of market.Pricing and output under different market situations, market price and normal price, Price

determination under perfect competition.Monopoly, Oligopoly and Monopolistic competition.Product pricing policies, pricing decisions and pricing practices.National Income, GDP, GNP, NNP, Disposable and personal income, per capita income, inflation.

5.5.5 Operations Research and Dairy Development 2+1(A) Operations Research

Introduction-Elementary concepts, objectives of operations research.Applications of Operations Research in decision-making.Modelling in Operations Research.Linear Programming - Introduction, mathematical formulation of the problem.Graphical solution.Simplex technique for solving simple LP problems.Decision Theory - Decision making under risk and uncertainity.Games Theory - Type of Games, mixed strategies.Inventory Control - Introduction and general notion.Economic lot size models and discount criteria with known demand.Replacement - Introduction and general notion.Replacement of items whose efficiency deteriorate with time and that fail completely.Individual and group replacement policy.Queuing - Introduction and general notions.Classification of Queues and their problems.Probability distribution of queues.Various models in the queuing system.Sequencing - Statement of the problem, notations and assumptions.Problems with V jobs and two machines.Generalization to 'm' machines.Transportation model - Definition and application of transportation model.Formulation of transportation problems and their solutions.Assignment model.Routing and travelling Salesman problem, Transshipment model.Frame work of PERT and CPM.Activities, events and network.PERT and activity time estimates, Probability of project completion, Critical Path analysis.PERT/COST

(B) Dairy DevelopmentSocio-economic and geographical features of Indian dairying.Traditional systems of cattle keeping, estimates of milk production, utilization and sale; cattle

and buffalo population and its distribution; trends in population growth, annual milk productionand per capita availability; productivity profile of indigenous dairy stock, industrial by-products oflivestock industry.

Five year plans and dairy development; resource inadequacy, post partition pressure; catalyticaction of international aid; major aided dairy projects; public sector milk supply schemes; co-operativedairy organizations, Anand Pattern and perspectives; milk products manufacture in private sector,import substitutions in dairy products.

Strategy of cattle improvement; pioneering role of military dairy farms; key village scheme andits limitations, intensive cattle development programme : concept, approach and achievements.

Public Sector Dairy Schemes, Economic burden performance analysis, National DairyDevelopment Board-aims and objectives, policy orientation in dairy development.

Operation Flood -1, II, III : programmes and outlay, implementation, success, achievements,

integrated infrastructure of milk production, improvement of dairy co-operative organization, DairyDevelopment Corporations, Co-operative Dairy Federations, Self-reliance in dairy development,income and employment potential.

Conversion of milk into products, utilization pattern : indigenous and western products.Dairy Problems and Policies.

Practicals1. Construction of OR models 12. LP problems 23. Inventory control problems 24. Replacement model problems 25. Problems on queuing theory 26. Problems on sequencing 17. Problems on transportation 28. Problems on assignment 29. Problems on PERT/CPM 2

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5.5.6 Financial Management 2+1Introduction : definition, scope and objectives of financial management.Different systems of accounting: financial accounting, cost accounting, management accounting,

double entry system of book-keeping.Preparation of accounting records : journal, purchase and sales book and posting in ledger, cash

book.Preparation of final accounts and adjustments at the end of trading period.Preparation of trial balanceBanking transactions and bank reconciliation statement.Statements of financial information.Accounting system : a source of financial statements.Classification of capital and revenue expenditure.Balance sheet.Profit and loss account.Statement of changes in the financial position.Funds flow statement.Cash flow statement.Uses of funds flow and cash flow statements in financial decision making.Financial analysis: nature and uses of financial analysis, liquidity ratios, leverage ratios, activity

ratios, profitability ratios, utility of ratio analysis.Cost volume profit analysis and operating leverage, break even analysis, profit analysis and

operating analysis, utility of CVP analysis.Capital structure, c. S. Planning, risk return trade off, financial leverage.Cost of capital, management of cost of capital.Cost of debt, debentures, preference share capital, equity share capital & retained earning, over

all cost of capital.

Investment decisions.Time value of money.Net present value.Investment evaluation criteria: NPV method, internal rate of return method, profitability index

method, pay back period method, accounting rate of return method.Portfolio theory and risk diversification, efficient portfolio.Capital budgeting.Complex investment decisions: investment timing and duration, investment decisions under

inflation, investment decisions under capital rationing.Working capital management: concept and determinants of working capital, estimating working

capital needs.Auditing : meaning, objectives and procedureDepreciation : concept and methods

Practicals1. Preparation of profit and loss account2. Preparation of Balance Sheet3. Preparation of Cash flow statements4. Preparation of funds flow statement5. Problems on Ratio Analysis6. Problems on break-even Analysis7. Problems on Profit Analysis8. Problems on Operating Analysis 19. Problems on Financial leverage 110. Problems on Cost of Capital 211. Problems on Investment decisions 212. Problems on Capital budgeting 2

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5.5.7 Marketing Management and International Trade 2+0Concept of marketing: functions of marketing; concepts of marketing management; scope of

marketing management; marketing management process: concept of marketing-mix, elements ofmarketing-mix.

Market structure and consumers buying behavior: concept of market structure, marketingenvironment-micro and macro environments; consumers buying behavior, consumerism.

Marketing opportunities analysis: marketing research and marketing information systems.Market measurement-present and future demand; market forecasting; market segmentation,

targeting and positioning.Allocation of marketing resources.Marketing planning process.Product policy and planning: product mix; product line; product life cycle, new product

development process, product brand, packaging, service decisions, marketing channel decisions.Retailing, wholesaling and distribution.Pricing decisions :price determination and pricing policy of milk products in organised and

unorganized sectors of dairy industry.Promotion mix decisions.Advertising: how advertising "works, deciding advertising objectives, deciding advertising budget,

deciding advertising message, media planning.Personal selling.Publicity.Sales promotion.Food and dairy products marketing.International marketing and international trade, salient features of international marketing.Composition & direction of Indian exports.International marketing environment.Deciding which & how to enter international market.Exports - direct exports, indirect exports, licensing, joint ventures, direct investment &

internationalization process.Deciding marketing programme : product, promotion, price, distribution channels.Deciding the market organization.World trade organization (WTO).

5.5.8 Cost Accounting and Control 2+0Introduction, definition, objectives, common terms.Costing : essentials of sound costing system, different methods of costing.Elements of cost: labour- recording of time, idle time, methods of remunerating labour, premium

& bonus plans, materials, overheads.Cost classifications : direct and indirect expenses, fixed and variable cost.Various methods of apportioning indirect expenses.Inventory management : planning, control and costing. Stores & store-keeping : scope &

importance.Purchase procedure, types of purchase.Location of stores & materials, procedure for the movement of stores.Different methods of pricing materials, store records.Cost sheets-different methods.Statement of cost and statement of profit.Estimates, tenders or quotations.Contract or terminal costing.Process costing : process losses and inter-process profits; joint products and by-products costing.Preparation of cost accounting information for managerial decision making.Cost information as a base for price fixation in given markets as per objectives.Ascertainment of cost of milk production.

5.5.9 Human Resource and Entrepreneurship Development 2+0Management as a discipline : manager, managerial skills, management thoughts.Managerial functions : planning, organizing, staffing, budgeting, coordinating, directing and

controlling.Responsibility, authority, power, decentralization of authority.

x Human & organizational behavior : theory x & theory y.Value system of Indian managers.

Human resource management :concepts & principles, difference between HRM & personnelmanagement.

Human resource policy : procurement, recruitment and selection, transfer & promotions.Job enrichment & job enhancement.Performance appraisal, job evaluation.Grievances handling system, moral & productivity.Motivation - meaning, characteristics, content theories.Leadership - traits, styles, grid, leadership effectiveness.Entrepreneurship development : definition, concept and importance, characteristics, type of

entrepreneurs, qualities and qualifications of good entrepreneur, factors determining the developmentof enterpreneurship, obstacles in the development of enterpreneurship.

5.5.10 Dairy Plant Management and Pollution Control 2+1Production managementDefinition, functions and structure of production management.Production planning and control, work study and measurement, motion and method study.Plant operations: efficiency factors, losses, BEP, financial and managerial efficiency.Provisions of industrial legislation in India particularly for the dairy industry.Personnel management : manpower planning, recruitment, training, transfer and promotion

policies.Job specifications, job evaluation, job enhancement, job enrichment, MBO.Working conditions, safety, hazards prevention, security for plant, machinery and the employees.Plant maintenance : preventive and break-down maintenance.Spare-parts inventory, tools, lubricants etc.Food hygiene : personnel hygiene, plant hygiene, water quality etc.Plant cleaning and sanitation.Effluent treatment: type, degree and treatment of waste.

Practicals1. Flow Process Charts of different milk products 22. Identification of steps of material losses in the plant. 23. Identification of hazardous processes and equipments, safety and precautions 14. Identification and uses of common lubricants 15. Waste utilization processes 26. Various treatments for waste disposal 27. Operational precautions 18. Analysis of cleaners and sanitizers, formulation of detergents and sanitizers 29. Reports and records maintained at dairy plants 210. CIP cleaning. 1

16

5.5.11 Dairy Extension Education 2+1Need, definition, philosophy, principles; approaches and objectives of extension education.Present status of extension programme.

Teaching/learning process, extension teaching methods, classification and selection of teachingmethods.

Nature and importance of communicationKey elements of communications.Models of communication, process, feedback and problems in communication.Importance of audio-visual aids in extension education,Classification, planning and selection of A.V. AidsPhotography as visual medium:

a) Introduction to photographyb) Camera: types, formats, parts, and their functions.c) Lenses: types, zoom, perspective control through lens.d) Lighting: techniques in flash and artificial lighting.e) Exposure: exposure techniques, exposure metersf) Slide Preparation: composition, copying, developers, toners, mounting & labeling.

Identification of rural leaders, their characteristics, roles and functions in rural development,training of rural leaders.

Definition of groups, natural types, principles of working with groups and their mobilization.Need, principles and steps of programme planning.Evaluation Procedure of extension programme.Diffusion of innovation and categories of farmers.

Practicals1. Acquiring skill in use of audio-visual aids: Overhead Projector, Slide

Projector, Use of VCR and PA system. 42. Preparation and use of visual aids and printed material:

Poster and chart, JFlash card and flannel Graph 1Circular letter, leaflet, pamphlet, folder 2

3. Camera and camera parts, holding, focussing, and composing etc. Taking ofpicture. 2

4. Conducting a method demonstration 15. Slide Making of drawing/written matter, making of negative from photographs. 16. Making of 35 mm slide- processing chemicals, etc. Toning and mounting. 17. Identification of rural problems of nearby village farmers through interview

method 28. Writing a radio script. 1

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5.5.12 Dairy Biotechnology 1+1Definition scope and historical development of biotechnology.Genetic code restriction endonucleases, vectors cloning strategies in bacteria and animals, animal

cell culture.Application of gene manipulation of various characters in dairy starters.Protoplast and tissue culture.

Application of biotechnology in medicine, agriculture, food and dairy industry environmentand pollution control.

Concepts development of single cell protein and uses.Genetic improvement of dairy starters and uses.

Practicals1. Isolation of plasmid DNA from bacteria. 32. Restriction analysis of DNA. 33. Preparation of competent cell. 34. Transformation of E. coli. 45. Identification and Replica plating 3

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5.5.13 Computers and Application Software Packages 1+1Introduction to computers and PCs: History, Features, Classification, Components and

organization, I/O devices.Number Systems and coding: Introduction to Networking and communication.Word processing: Word processing and desktop publishing.Spreadsheet: Worksheet basics, and operations: Commands Formulae, Functions, Graph and

macro.Database Management System: Concept of DBMS: Creating, Searching and sorting of Database;

Generating reports and labels: Query language.Graphic package: Fundamentals of Graphic packages for preparation of presentation.Literature Search: Literature scanning through CD-ROM.

Practicals1. Overview of computers at the institute 12. Use of PC, DOS, UNIX and Windows 43. Word processing 24. Spread sheet 25. DBMS 36. Graplu'cs 27. Literature Scanning 18. E-Mail 1

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5.5.14 Computer Applications in Dairy Industry 2+3Programming Concepts and computer languages.Database concepts: Characteristics of Database, approaches to database, Normalization.dBase Programming: Commands decision making, branching and looping structures, use of

functions, writing programmes. Multiple data -file handling.Information systems: Types of Information and information systems(OLTP, MIS, DSS):

Characteristics of MIS, Design of MIS, System development life cycle.

Applications in Dairy industry: Use of RDBMS, Milk procurement and, Financial accountingsystem,'Personnel management system etc.

Use of spread sheet: Cost analysis of milk and milk products. Estimation of labour efficiency,Monitoring quality standards of dairy products. Budgeting and forecasting, Estimation of losses inmanufacturing and packaging, etc.

Use of linear Programming package, formulation of least cost mix for ice-cream, cattle feed,baby-food, etc.

Introduction to process control, control systems, process control principles, process description,process control block diagrams, control system evaluation , analog and digital processing, units,standards and definitions, process control diagrams, time response, significance and statistics.

Computers in process control. Programmable controllers, data logging, supervisory control,computer based controllers, characteristics of digital data, sampled data system,

Development of controller software. Input-data operations, controller modes, Computer controllerexamples.

Practicals1. Writing simple programmes with basic, Cobol, FORTRAN, C+ 82. File maintenance programmes 63. MIS report generation programmes 54. Development of MIS case studies 65. Spreadsheet package of case studies 76. Use of LP Packages 78. Use^of SPSS Packages 89. Visit to a Dairy Plant: Demonstration of Process description & control system 1

in Dairy Plant48

6. IN-PLANT TRAINING6.1 Training - I Non credit

Students will undergo one month training at the end of sixth semester in a food plant where theywill get acquainted and gain first hand experience in working of a modern food plant.6.2 Training - II 0+20

The students will undergo one full semester training in a modern dairy plant and work full timethere to gain experience and confidence in operation, maintenance, management and marketingassociated with dairy plant and dairy products.

Appendix -1

Constitution and Terms of Reference ofThird Deans' Committee,

ICAR, New Delhi

Constitution of the Committee

1. Dr Kirti Singh, Vice-Chancellor, HPKV, Palampur Chairman

2. Dr U. C. Upadhyay, Vice-Chancellor, NDUAT, Faizabad Member

3. Dr. R. P. S. Tyagi, Member, ASRB Member

4. Dr A. P. Bhatnagar, Dean, College of Agril. Engg., PAU, Ludhiana Member

5. Dr (Mrs.) P. Sundaram, Dean, College of Home Science

RAJAU, Bikaner Member

6. Dr M. R. Thakur, Vice- Chancellor, YSPUHF, Nauni, Solan Member

7. Dr E. G. Silas, Vice-Chancellor, KAU, Thrissur, Kerala Member

8. Dr B. R. Sharma,Vice-Chancellor, YSPUHF, Nauni, Solan Member

9. DrJ. M. Dave, Dean, College of Dairy Technology, GAU, Anand Member

10. Dr P. Tauro, Dean, PCS, HAU, Hisar Member

11. Dr M. Aravindan, Principal Scientist (ASE) ICAR, New Delhi Member Secretary

Terms of Reference

The Committee in its first meeting held on 16 July 1991after detailed discussion, finalized the

terms of reference as follows.

1. to redefine the objectives of the undergraduate and postgraduate programmes

2. to examine the course content of the basic sciences at plus two level with a view to accountfor restructuring the UG curricula

3. to examine the existing curriculum and courses of various degree programmes of agriculturaland allied sciences and suggest a standard curriculum taking into account(i) subject already covered in the plus two stage(ii) ensure emphasis on practical content so as to develop adequate confidence in the minds

of graduates for extension activities and self-employment

4. to suggest guidelines for formulation of postgraduate programmes in terms of course contents(core and supplementary, research, etc.)

5. to suggest norms of workload for the teachers

6. to suggest norms for contingencies for UG and PG studies, and

7. to recommend laboratory space, equipment facilities and contingency requirements per studentaccording to course curriculum

Appendix - II

Participants in the Meeting of Deans of Dairy Technology Faculty held on 4th - 5th June, 1997 atthe College of Dairy Science, RAU Campus, Udaipur (Rajasthan)

SI. No. Name Designation and Address

Participants from ICAR Headquarters

1. DrS.L. Mehta

2. Dr J.S. Bhatia

Participants from Universities

1. DrVB. Singh

2. Dr P.A. Shanker

3. Dr R.S. Sharma

4. Dr O.K. Mathur

5. Dr S.K. Gupta

6. Dr A. K. Bandhopadhyay

7. Dr V John

8. Dr R.S. Solanki

9. Prof. C.R. Reddy

10. DrB.V.R. Rao

11. Dr V.N. Madansure

LOCAL INVITIES1. Dr A.K. Sankhla2. Dr L.K. Murdia3. Dr P. Subramanian4. Sh J.M. Bathla5. Sh A.S. Jhala6. -Sh O.K. Mathur7. Sh S.S. Chasta8. Sh M.M. Yadav9. Dr (Mrs) Shilpa Viz10. Sh M. Chenchaiah11. Sh. S.H. Qureshi

Deputy Director-General (Edn.), ICAR, Krishi Bhawan,New Delhi- 110001

Deputy Director-General (EDP), ICAR,Krishi Anusandhan Bhawan, New Delhi - 110012

Dean. College of Dairy Science, Udaipur.

Director Instructions, College of Dairy Science, UAS.Hebbal, Bangalore.

Dean, Dairy Science College, GAU, Anand

Principal Scientist, & Head, Dairy MicrobiologyDivision, NDRI, Karnal

Principal Scientist, & Head, Dairy MicrobiologyDivision, NDRI, Karnal

Dean, faculty of Dairy Technology, W.B. Univ. of FisheryScience, Mohanpur, Nadia-741 252 (WB)

I/C Dean & Head, Dairy Engineering, College of DairyTechnology. I.G.K.V.. Raipur (MP)

Sr. Scientist, Dairy Technology, College of VeterinaryScience, Tirupati.

Officer I/C, Dairy Technology, College of VeterinaryScience, Tirupati.

Prof. & head Dairy Science. Acharya N.G. Ranga Agril.Univ., Hyderabad.

Head Deptt. of UCES & EE, College of Agril. Engg.,PDKV, Akola.

Assoc. Prof. & Head, Deptt. of Dairy ChemistryAssoc. Prof. & Head, Deptt. of Dairy EngineeringAssoc. Prof. & Head, Deptt. of Dairy MicrobiologyAssistant Prof, Dairy TechnologyAssistant Prof, Dairy TechnologyAssistant prof. Dairy TechnologyAssistant Prof., Dairy ChemistryAssistant Prof. Dairy Business ManagementAssistant Prof. Dairy MicrobiologyAssistant Prof. Dairy EngineeringAssistant Prof, Dairy Chemistry

Appendix- in

Participants in the Joint Meeting of the Deans ofAll Faculties, held on 30 April - 1 May 1998

at NBPGR, New Delhi(Dairy Technology Group)

The following were present

1. DrKirti Singh

2. DrR.S. Sharma

3. Dr M.K.Singh

4. DrP.A. Shankar

5. Dr S. Singh

6. Dr V. Prasad

7. Dr V. Johri

8. Dr R.B. Sarode

9. Dr V.B. Singh

: Director. NDRI, Karnal

: Dean, Dairy Science, GAU, Anand

: Associate Dean-cum-Director, Sanjay Gandhi 'Institute ofDairy Technology, Patna-20

: Director of Instruction, Dairy Science College, UAS, Hebbal,Bangalore - 560 024

: Jt. Director, NDRI, Karnal

: Special Officer (Dairy Tech.) Dairy Science College,Mannuthy, Thrissur Kerala

: Dean, College of Dairy Technology, Indira GandhiAgricultural University - 492 012 (MP)

: Dean, College of Dairy Technology, Dr. Punjabrao KrishiVidhyapeeth, Warud (Pusad) - 445 204

: Dean, Dairy Science College, RAU, Udaipur