ndri-pg syllabusdairy processing group

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DAIRY TECH�OLOGY

A.I CORE COURSES

DT-511 Dairy Processing -I 2 + 1

Use of bioprotective factors for preservation of raw milk: effects on physico-chemical, microbial and

nutritional properties of milk and milk products, present status of preservation of raw milk by chemical

preservatives; thermal processing for preservation; methods of determining lethality of thermal processing,

UHT processed milk products, their properties and prospects, types of UHT plants, aseptic fillers, heat

stability and deposit formation aspects, effect on milk quality; techno- economic considerations; principles

and equipment for bactotherm process and its applications in dairy industry; retort processing; dehydration:

advances in drying of milk and milk products; freeze dehydration: physico-chemical changes. during freeze

drying and industrial developments; water activity; sorption behaviour of foods, energy of binding water,

control of water activity of different milk products in relation to their chemical; microbiological and

textural properties; hurdle technology and its application in development of shelf-stable and intermediate-

moisture foods; current trends in cleaning and sanitization of dairy equipment: biological; detergents;

ultrasonic techniques in cleaning; biodetergents, development of sanitizers- heat; chemical; radiation. Food

contaminants: their incidence and implications, corrective measures.

Practical

LP system for extension of keeping quality raw milk, determination of pH; HCT profile of milk systems,

measurement of thiocynate in milk system; determination of water activity and sorption isotherms of milk

products; determination of thermal load during retort processing of milk and milk products; heat

classification of milk powders; functional properties of powders: porosity, interstitial air content, occluded

air content, flowability; determination of degree of browning-chemical/physical methods; freeze drying of

milk/milk products, and heat sensitive products.

Suggested Readings

1. Burton, H. 1998 Ultra-high temperature Processing of Milk and Milk Products, Elsevier Applied

Sciences Ltd., England.

2. Fellow; P. 1988 Food Processing Technology, Elliss Horwood Ltd. Chichester, UK.

3. Troller, J.A. & H.B. Christian. 1978. Water Activity and Food, Food Sci. & Technology, A series of

Monograph Academic Press, London.

4. Gould, G. W. 1995. New Methods of Food Preservation. B1ackie Academic & Professional Pub.

London.

5. IDF Bulletin, 1981. New Monograph on UHT Milk; Document, 133.

DT-521 Dairy Processing –II 2 + 1

Membrane processing and related techniques: classification and characteristics of filtration processes, types

of membranes commercially available, modeling of ultrafiltration processes, mass transfer model,

resistance model, factors affecting flux, during ultrafiltration and reverse osmosis of milk, sweet and sour

whey, ultrafiltration hardware, design of ultrafiitration plants, membrane flouling-problem and treatment,

energy requirements for processing of milk and whey, cleaning and sanitization of different types of

membranes, application of ultrafiltration, reverse osmosis; nanofiltration and microfiltration in the dairy

industry; demineralisation process; importance of demineralisation, different processes available. for

demineralisation; developments in the manufacture and utilization of food and and pharmaceutical grade

lactose from UF permeate; preparation of special foods lik£ low lactose powder; dairy whiteners using UF

retentate, whey protein concentrates, casein and coprecipitates; properties of milk proteins: physical, rheb-

logical and functional properties of whey protein casein; co-precipitates; UF retentate and their

modifications; Evaluation of functional properties.

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Practical

Study of the effect of types of milk, temperature of milk and trans-membrane pressure on the permeate flux

during ultrafiltration process; determination of rennet coagulation properties of milk; performance of

ultrafiltration membrane with respect to permeate flux and volume concentration ratio during processing of

acid and sweet whey; study the effect of types of milk, temperature and applied pressure on the permeate

flux during the reverse osmosis process; nanofiltration of milk, whey and permeate; microfiltration of skim

milk and whey; manufacture of lactose from UF permeate; preparation of whey protein concentrate and its

utilization in dairy products; measurement of different functional properties of casein and whey protein

whipping ability; water binding; emulsification properties; gelling; viscosity and solubility.

Suggested Readings

Renner, E. and Abd EL-Salam, M.H. (1991) Application of ultrafiltration in the Dairy Industry, Elsevier

Applied Sciences, London.

Cheryan, Munir (1998) Ultrafiltration and Microbiltration Handbook, Technomic Publishing House.

Sienkiewizc, T. and RTiedel, c.L. (1990) Whey and Whey Utilization, Verlag Th. Mann Gelsenkirchen-

Buer, Germany.

Zadow, J.G. (1994) Whey and lactose processing, Elsevier Applied Science, London, IDF (1996).

Advances in Membrane Technology for better dairy products, Bull No: JI1.

DT-512 Food Processing 2 + 1

Status of food processing industry in India and abroad; biochemical and physical changes fruits and

vegetables after harvest; use of low temperature; considerations relating to storage of food at chilling

temperature and freezing of fruits and vegetables; use of heat; application of heat energy to foods, concept

of drying rate of fruits and vegetables, industrial drying processes of foods; drying of certain fruits and

vegetables; canning: determination of thermal processes to ensure commercial sterility of foods in cans,

fermentation technology: developments in fermented and pickled vegetables and manufacturing process for

beer and wine; controlled and modified atmospheric storage of fruits and vegetables; enzymatic and non-

enzymatic browning reactions in food and its control; fresh, cured meat and poultry and utilization of other

ingredients in meat products; bakery products; Manufacturing processes for bakery products such as

breads; biscuits; pizza bases, etc; utilization and importance of dairy ingredients in bakery products; use of

egg/egg products in bakery products; advances in milling of cereal grains; processing of mushrooms and its

utilization; nutritional changes during food processing, technologies of fabricated and formulated foods and

their nutritional aspects and extrusion cooking of foods.

Practical

Determination of browning and colour measurement in foods; measurement of Vitamin C content in fruit

juices, preparation pickled vegetables, fruit jams, and bakery products; soups and gravies; their chemical

analysis, experimentation on ripening of fruits with ethylene.

Suggested Readings

Fennema, C.R. (1975) Principles of food science Part-II; Physical principles of food preservation, Marcel

Dekker, Inc, New York.

Potter, N.N. (1987) Food Science; (IV Edition) CBS Publishers and Distributors, Delhi

110032

Norman, W. and Desrosier, IN. (1987) The Technology of Food Preservation (IVth Edition) CBS

Publishers & Distributors; Delhi 110 032

Samuel A. Matz (1996) Bakery Technology and Engineering, (1/1 Edition).

DT -522 Dairy and Food Packaging 2

Status of current packaging; critical review of the existing knowledge in packaging of products; adhesives,

graphics and labeling used in food packaging; protective packaging of foods; packaging of food products

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sensitive to oxygen, light, moisture; special problems in canned foods; packaging of convenience foods;

fruits and vegetables; packaging requirements of fresh fruits and vegetables; packaging of fruit juices; fats

and oils: criteria for selection of proper packaging based on the shelf life desired; packaging of spices;

packaging of meat and poultry: packaging and transportation of fish and other sea-foods; new food

packaging processes; retort pouch technology, microwave packages, bio-degradable packages, edible

packages; industrial packaging: unitizing, palletizing, containenzmg, stacking and materials handling;

distribution systems for packaged foods including prevention of shock damage to articles during transpor-

tation; safety aspects of packaging materials; sources of toxic materials and migration of toxins into food

materials.

Practical

Determination of thickness, GSM, grease resistance, bursting strength, tearing resistance, WVTR, puncture

resistance and edge crush resistance of packaging materials; estimation of shelf life of leafy vegetables and

seasonal fresh. fruits like apples; litchi; and oranges; packaging of turmeric powder and ground red chilli

powder, testing of packaging materials for quality assurance; vacuum packaging of dairy products;

packaging of food products using retort pouch technology; packaging of food products employing

microwave technique.

Suggested Readings

Malhlouthi, M. 1994 Food Packaging and Preservation, Blackie Academic & Professional, Glasgow.

Carol, F; Steinhart, M., Ellin Doyle; Barbara A. and Cochrane, 1995 Food Safety, Marcel Dekker

Inc., Madison, Wisconsin.

Frank A., Paine Heather, Y. Paine 1983 A Handbook of Food Packaging, Leonard Hill, Glasgow.

Sacharow, S. and Griffin, R.C. 1970 Food packaging. The A VI Publication, Westport, CT. USA.

A.2 OPTIO�AL COURSES

DT-513 Rheology of Dairy & Food Products 2+1

Introduction to rheology of foods, physical consideration in study of foods; non-Newtonian fluids;

thixotropy; rheological characterization of foods in terms of stress-strain relationship, creep compliance

and stress relaxation; mechanical models for visco-elastic foods: Maxwell, Kelvin, Burgers and

generalised models and their application; comparative assessments of different types of viscometers;

dynamic measurement of rheology; large deformations and failure in foods: instrumental measurement;

rheological and textural properties of selected dairy products; effect of processing and additives (stabilisers

and emulsifiers) on food product rheology.

Practical

Flow behaviour of fluid dairy products; thixotropy in ice-cream mix; force deformation study of selected

dairy products using an Instron testing machine; effect of test conditions on the texture profile parameters

of cheese; stress relaxation studies in solid foods;. Use of cone penetrometer and extruder for measurement

of butter texture; butter texture evaluation using an extrusion viscometer; rheological evaluation of solid

products using Hoppler consistometer;

Suggested Readings

Sherman, P. (1970) Industrial Rheology; Academic Press; London

Lecture Compendium, CAS/DT Short Course, Aug. 22- September 13(1996) Sensory Evaluation &

Rheology of Milk and milk products, Dairy Technology Division, NDRl, Kamal.

De Mann, J.M., Voisey, P.W., Rasper, V.F., and Stanley, D.W. (1976) Rheology and texture in food

quality, A VI Pub. Co.

DT-514 Dairy Process Biotechnology 3 + 1

Development and impact of biotechnology on food and dairy industry; microbial rennet and recombinant

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chymosin, characteristics and application in cheese making; exogenous free and microencapsulated

enzymes, immobilised enzymes-their application in accelerated ripening of cheese; enzymatically modified

cheeses (EMC) their utilization in various food formulations; technological requirements of modified

micro-organisms for production of cheese and fermented milk products; technological innovations in the

development of functional dairy foods with improved nutritional therapeutic and probiotic attributes;

physiologically active bio-peptidfes/ nutraceuticals; protein hydrolysates-their physico-chemical,

therapeutic properties, production and application in food formulations; production of bio-yoghurt,

probiotic cheese and fermented Illilks; bifidus factors in infant food formulations; microbial

polysaccharides their properties and applications in foods, production of alcoholic beverages and industrial

products from starch; whey and other by-products; bio-sweeteners-types properties and their applications

in dairy and food industry; biopreservatives-characteristics and their application in enhancing the shelf life

of dairy and food products.

Practical

Effect of exogenous enzymes on hydrolysis of protein and fat in culture containing milk systems; to study

the various factors affecting the coagulation of milk by microbial rennets. Manufacture and evaluation of

probiotic cheese and fermented milks; determination of glycolysis, proteolysis and lipolysis in cheese and

fermented milk; enzymatic process for manufacture of low lactose milk whey products.; preparation of

casein hydrolysis; visit to a bioprocessing unit.

Suggested Readings

Alan Wiseman (1988) Principles of Biotechnology, Surrey University Press, New York.

Jack G; Chirikjian (1995) Biotechnology-Theory and Techniques, Jones and Bartlett Publishers; London.

Byong H. Lee (1996) Fundamentals of Food Biotechnology, VCH Publishers, NY. Israel

Goldberg (1994) Functional Foods, Chapman & Hall, New York.

Roger, A. (1989) Food Biotechnology, Elsevier Applied Sci. Pub., UK.

DT-515 Traditional and Value Added Products 2 + 1

Present status of traditional dairy products; globalization of traditional dairy products; plans and policies of

the Government and developmental agencies; process schedule of heat-desiccated, coagulated and

fermented traditional dairy products; process improvement in production of milk sweets; and new products

based on fruits, vegetables and cereals; application of membrane technology; microwave heating for

industrial production of traditional dairy products; advances in industrial production of ghee, flavour and

texture simulation; .techno-economic aspects for establishing commercial units for traditional products:

convenience traditional dairy products; use of natural and permitted synthetic preservatives and new

packaging systems

Practical

Microwave heating of traditional milk delicacies shelf life extension; application of membrane technology

for improving the quality of traditional products from cowlbuffalo milk; preparation of feasibility report

for establishing commercial units for traditional products,

Suggested Readings

Lecture Compendium (1998) Dairy Technology Division, NDRI, Advances in Traditional Dairy Products.

Achaya, K. T. and Rangappa, K.S. (1973) Indian Dairy Products.

Gould, G. W. (1995) New Methods of Food Preservation, Blackie Academic & Professional Pub. London.

DT-516 �ew Product Development 2 + 0

World market and new food products; new product development-criteria; fundamental aspects; role of

sensory analysis; various categories and type of new dairy products; food constituents and functionality;

interdependence of dairy and other food ingredients; use of milk components in formulated foods;

processing alteration and use of milk and milk products for food products development; recent

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developments in food ingredients/additives flavourings, colourings, emulsifiers stabilizer and sweeteners.

interactions with food/milk constituents; nutritional implications; safety aspects; biocatalysts and

biopreservaties in formulating a new/better dairy products; Bio-flavours and flavour enhances: food safety;

marketing strategy and consumer response; economic analysis and costing; recent advances in different

categories and type of dairy product; reduced-additives food and food from supplement-fed animals

response surface methodology.

Suggested Readings

Baker, R.C., Hahn, P.W. and Robbins, K.R. (1994) Fundamentals of New Food Product Development,

Elsevier; New York.

Marjorie, P.P. and Campbell, A.M. (1990) Experimental Food Science, Academic Press, New York.

Khan Riaz Blackie (1993) Low Calories Food and Food Ingredients, Academic and Professional, New

York.

Smit, 1. (1993) Technology of Reduced-additive foods, Blackie Academic and Professional, New York.

Steinhart, C.E., Doyle, M.E., Cochrane, B.A. (1995) Food Safety, Marcel Dekker Inc. New York.

DT-523 Alternative Processes for Dairy & Food Industry 2 + 0

Irradiation: sources and properties of ionizing radiation; mechanism of interaction with microorganisms

and food components microbial inactivation in dairy and food products, chemical effects, packaging,

industrial irradiation systems, benefits and limitations; safety aspects, national and international regulation,

high frequency heating: principles of dielectric heating and factors affecting it, design and working of

microwave oven, continuous microwave heating units, applications in dairy and food processing,

microwavable packaging safety aspects of microwaves, merits and demerits of dieletric heating, infra-red

heating: interaction of infra-red (IR) radiation with penetration properties, equipment; dairy and food

application, advantages and disadvantages of IR heating; Ohmic heating: principle of electric resistance

heating, design of an ohmic heater, operational variables, power consideration, factors affecting heating

efficiency, merits and limitations, food application and future scope; ultrasonic treatment of food:

mechanism of ultrasound induced cell damage,. generation of ultrasound equipment, design of power

ultrasonic system, types of ultrasonic reactors, application of power ultrasound in food processing, effects

on food constituents, ultrasound in consideration with other process alternatives-thermosonication,

advantages and future prospects; High hydrostatic pressure processing: principle of microbial inactivation

barotolerance of microorganisms, effect on food constituents, equipment dairy and food application, merit

and demerits; pulsed electric field processing: description/ mechanism and factors affecting microbial

inactivation effects on food components, present status and future scope for food applications.

Suggested Reading

Gould, G.W. (Ed) (1995) New Methods of Food Preservation. Blackie, London.

Gaonkar, K.G. (Ed) (1995) Food processing: Recent Developments, Elsevier Applied Science, London.

Lecture Compendium Advances in Preservation of Dairy and Food Products (2001) Centre of Advance

Studies in Dairy Technology, Aug. 13- Sept 12, 2001, NDRI, Kamal

Povey, M.J.W. & Mason, T.J (Eds) (1998) Ultrasound in Food Processing, Blackie, London.

Thome, S. (1991) Food Irradiation. Elsevier Applied Science, London.

DT-524 Technology of Functional Foods 2 + 1

Food nutrition and health, Nutritional status and dietary requirement of different target groups and

deficiency diseases. Infant nutrition and dietary Formulations for meeting normal and special needs. I

Special food formulations for the lactose intolerant and diabetics. Therapeutic diets for patients suffering

from acute gastritis, flatulence, peptic ulcers, jaundice, viral hepatitis etc. Low fat, low energy and

slimming foods for the obese. Low cholesterol and low sodium foods. Geriatric and probiotic foods and

nutritional management of the elderly. Food formulations for the sports persons and growing children.

Special dietary foods: Infant foods, Weaning foods, High energy foods, Low residue diets.

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Practical

Production of various formulated foods such as low and high energy foods, high fibre content foods,

probiotic foods, etc. Measurement of dietary fibre contents and cholesteroL

Suggested Readings

Arnold, E. Bender. 1973. Nutrition and Dietetic foods. Chemical Publishing Co., Inc, New York.

Marie V. Krause and L. Kathleen Mahan 1979. Food, Nutrition and Diet Therapy. W.B. Saunders

Company.

J.M. Jussawalla, 1979. Natural Dietetics, Vikas Publishing House Pvt. Ltd.,

Virginia Aronson, 1989. The Dietetic Technician. Effective Nutrition Counseling (2nd Edn) VAN Nostrand

Reinhold, New York.

DT-525 Technology of Food Emulsions, Foams and Gels 2 + 1

Food dispersion, their characteristics and factors affecting food dispersion; food emulsions; emulsifiers and

their functions in foods, emulsions formation and stability, polymers and surfactants; milk foams and their

applications, structure of foams, egg foams and uses, foam formation and their stability; theory of gel

formation, pectic substances and jellies, fruit pectin gels; milk jellies; Structure of dairy foods with

reference to emulsions, foams and gels; physical structure of fat rich, concentrated, fermented, coagulated

and dried products;

Practical

Studies on preparative techniques for structural aspects of dairy foods; Light microscopy of dairy and food

products, scanning electron microscopy of dairy foods; demonstration studies of stability of various food

emulsion systems and foams; determination of gel strength.

Suggested Readings

Blanshard, J/M.V. & Lillford; P. 1987 Food Structure and Behavi Academic Press, London.

Haseuhuetti, G.L. 1977 Food Emulsifiers and their Application, Chapman &Hall, London.

Srinivas, D. and Alain, P. 1977 Food Proteins and their Applications, Marcel Dekker NY.

Ph.D. Core Courses

DT-611 Advances in Lipid Technology 3 + 0

Sources, classification and utilization of commercial edible fats and oils- Current trends. Nutritional

aspects of fats and oils in diets .. Innovations in the production and processing of oils and fats from

different sources, e.g. animal, plant, marine and microbial for utilization in the dairyl food products.

Technology of cooking oils, salad oils and oil based dressings. Frying process and systems, changes in fats

and oils during frying, snack food products and processing systems. Bakery and confectionery fats;

production of modified fats and oils for use in bakery and confectionery products, shortenings and spreads.

Fat replacers, technological developments in low calories spreads and other fat based products. Advances

in technologies for production of plasticisers, emulsifiers and protective coatings.

Suggested Readings

R.J. Hamilton 1995 Developments in oils and fats. Blackie Academic & Professional, Madras.

Kamal, B.S. and Y. Kakuda 1994 Technological Advances in improved and alternative sources of lipids.

Blackie Academic & Professional, Madras.

Y.H. HVI. A. 1996 Wiley Bailey's Industrial oil and fat products. Vol. 1 to 4. Interscience Publication,

John Wiley & Sons, Inc, New York.

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Cambie, R.C. 1989 Fats for the future. International Union of Pure and Applied Chemistry. Pub. by Ellis

Horwood Ltd., Chichester.

Riaz Khan. 1993 Low calories foods and food ingredients. Blackie Academic and Professional, Madras.

Hoffman, G. 1989 Chemistry & Technology of edible oils and fats and their high fat products. Food

Science & Technology-A series of monographs. Academic Press, London.

Hamilton R.J. and A. Bhati. 1987 Recent Advances in Chemistry and Technology of Fats and oils Elsevier

Applied Science, London.

DT-612 Advances in Protein Technology 3 + 0

Denaturation of proteins: Effect of processing parameters on denaturation. Effect of denaturation on the

physico-chemical and biological properties of proteins in food systems. Protein interations with fuod

consituents. Characteristics of proteins from plant, animal and microbial origins. Chemcial behaviour of

protein in food system: protein-protein interactions. Protein-lipid interactions, protein-polysaccharide

interactions, and protein-ion interactions. Significance of protein interactions: formation and stabilization

of casein micelle, stability of concentrated milk products, and role of protein in food structure. Protein

Nutrition: Recent concepts in protein nutrition in man: Enzyme development and protein digestion. Effect

of processing on nutritive value of proteins. Mass and institutional feeding programmes: evaluation of

amino acid fortification of foods, and concepts in protein supplementation and complementation. Recent

Technologies: Augmentation of world resources for protein foods: protein from plants, protein from

animals, protein from microorganisms and plasteins: synthetic proteins. Textured vegetable proteins and

spun fibre technology: Extrusion cooking- selection of ingredients and formulation, control of operational

parameters, microstructure of extrusion cooked foods. Protein isolates/concentrates from single cell

organisms.

Suggested Readings

Fennema, O.R. 1985 Food Chemistry Developments in Dairy Chemistry Vol IV by P.F.Fox (1989)

Walstra, P. and R. Jenness 1984 Dairy Chemistry and Physics IDF Bulletin No.238

Macrac R., R.K. Robinson and M.J. Sadler 1993 IDF Special Issue 9303 Encyclopaedia of Food Sci. Fd.

Tech. and Nutrition Vol. 1-7 (1993).

DT-621 Product Process Monitoring 3 + 0

The concept of product-process monitoring in dairy and food industry. Food Structure Characteristics: (a)

Fat Related Aspects. Application of Thermal Analysis (DTA and DSC vis-a-vis dilatometry) and Pulse

Nuclear Magnetic Resonance (PNMR) spectroscopy in determination of solid-fat content (SFC) of butter in

relation to various processing and storage aspects. (b) Elucidation of crystal characteristics of milk fat in

ghee and other fat-rich products by means of X-ray crystallography and polarising light microscopy with

reference to the impact of cooling and storage/handling conditions on the crystal nature and product

texture. Protein Related Aspects: (a) Influence of heat processing and freezing treatments on protein

denaturation and other conformational as well as aggregation-disaggregation phenomena as monitored

through spectropolarimetry, circular dichronism and differential scanning calorimetry. (b) Process-induced

changes in sub-microscopic particulate properties of milk products as revealed through electron

microscopy with particular emphasis on structure-texture relationship, protein dehydration and re-hydration

(reconstitution) and particle agglomeration (instantization) in milk powders. Flavour Implications of Food

Processing: Aroma analysis employing head-space sampling, extraction, concentration, separation and

identification techniques (GC-MS, random MS and ESR, NMR, IR and Raman Spectroscopy in relation to:

Formation of flavour compounds in milk and milk products during heat processing (including UHT

processing, caramelization and extrusion cooking), fermentation and ripening (cultured. products and

cheese flavour) and storage (Maillard browning). Aroma losses/retention during the drying process (in rela-

tion to milk powder, cheese powder and dry cultured products). Industrial processes for extraction of

desirable and undesirable volatile components from fresh and/or stored products by supercritical fluid

(SCF) technique. Colour Characteristics: Colour and appearance (gloss and translucence) monitoring

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through visual colorimeter, tristimulus colorimeters and reflectance spectrophotometer, CIE, Hunter and

Munsel systems for three dimensional expression of colour. Objective Assessment of Subjective Food

Product Characteristics -Pitfalls and Promises Components Quantification: (3) Microwave moisture

analysis and process control. (b) Application of near infra-red (NIR) reflectance analysis for determination

of proximate principles of cheese and milk powder. (c) Automated analysis of milk and milk products.

Suggested Readings

Peleg, M. and Bagley, E.B. 1983. Physical properties offoods. A VI Publ. Co., Inc, Westport, USA.

Mann, C.M.D. & Jones, A.A. (I 994) Shelf-life evaluation of foods. Blackie Academic & Professional

Pub., London.

Acree, T. E. and Teranishi, R. (1993). Flavour Science: Sensible Principles and Techniques. Amer. Chern.

Soc., Washington, D.C., USA.

Barlett, P.N. et al. 1997. Electronic noses and their application in the food industry.

Schartel, BJ. and Firstenberg, Eden, R. (1988) Biosensors in the Food Industry: Present and Future, 1.

Food Protect. 51 (10) 811-820.

Davenel, A. 1996. On-line control and problems with sensors in quality control for foods and Agricultural

products. J.L. Mutton (Ed.) VCH Pub., London

B. SUPPORTI�G COURSES

DCRT-624 Research Techniques 3 + 1

Electrophoresis: principle and types, isoelectricfocussing; chromatography: column, TLC, GLC, HPLC,

gel-permeation, ion-exchange, affinity, chromatofocussing; spectrophotometry:UV, visible, IR and flame

photometry; potentiometry: principle, various electrodes; electrometric measurements of pH, buffers;

radiotracer technique: nuclear transformation, nuclear decay, measurement of radioactivity and safety

precautions for radioactive materials; membrane processes; enzyme linked immuno-sorbent assay (ELISA);

differential thermal analysis (DT A); ultracentrifugation.

Practical

Preparation of methyl esters of fatty acids of milk fat followed by their GLC separation and estimation;

TLC separation of amino acids; determination of Kav of a macromolecule using sephadex; preparation of a

buffer and measurement of its pH electro-metrically and using indicators; SDS gel electrophoresis and

molecular weight determination; determination of absorption spectra of BSA and demonstration of Beer's

law; determination of sodium and potassium by flame photometry; ultracentrifugal separation of milk and

preparation of micellar casein; ion-exchange chromatography separation of α-lactoglobulin; and β-

lactoglobulin;

Suggested Readings

Cooper, T.G. 1977 The Tools of Biochemistry, John Wiley & Sons, U.S.A.

Clark, J.M. and Switzer, R.L 1977 Experimental Biochemistry; W.H.Freeman & Co, U.S.A. Stock, R.

and e.B.F. Chromatographic methods; Rice, Chapman and Hall. u.K.

Thouchstone, J.e. and Dobbins, M.F. 1978 Practice of Thin Layer Chromatography, John Wiley & Sons,

USA

Weir, D.M. 1978 Handbook of Experimental Immunology, Vol. I Blackwell Scientific Publication, U.K.

2. Dairy Plant Management 2 + 1

Dairy organization and need of management; general management concept, qualities and role of dairy

managers; decision making; planning and implementation; organization design and structure; human

resource management; work authority relationship; motivation and co-ordination; production planning and

inventory control; plant operation efficiency; productivity; financial management; organization

communication (MIS, database and role of computers); social and business economics; industrial relations

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and human values; labour laws; trade unionism; co-operatives; worker's participation in management;

Concept of Quality Circles; marketing concepts; label laws, advertising and exports, forecasting and future

planning; industrial R&D; new product development; new concepts in quality assurance (HACCP; ISO

certification); patent laws, pollution control laws in relation to dairy plants.

Practical

Case studies (HACCP and ISO certification); Quality circles: Effective communication (Text; verbal and

electronic); Project Planning and Implementation; Quantitative Decision making; Operation research

problems; Milk procurement survey; Market survey; Response of consumers on new products and

marketing survey; International export; market and problems; PERT and CPM problems; Production

control software; Financial control systems/ software; Marketing; multimedia and advertising; Marketing;

presentations and advertising; Project planning and presentations.

Suggested Readings

Singh, M.K. and Mahadevan, A. 1990. Project Evaluation and Management. (Ed.) Discovery Pub. House,

New Delhi.

Monappa, A. and Saiyadain, Mirza, S. 1995.Personnel Management. Teta McGraw-Hill Pub.Co. Ltd., New

Delhi.

Gowda, J.M. 2001.Management Accounting Himalaya Publishing House, Delhi. Pierson, M.D. and Corlett,

D.A.Jr. 1992. HACCP Principles and Application. Van Nostrand Reinbold, New York.

AB-523 �utritional Biochemistry 2 + 0

Nutritive value of foods with special reference to milk and milk products, nutritional requirements,

bioavai1ability of nutrients. Vitamins and their role in growth health and disease, clinical and biochemical

features of other disorders (protein-calorie malnutrition, diabetes and cardiovascular disease), their

prevention and correction through diet therapy. Diet and tissue enzymes. Assessment of protein quality,

food toxins, nutrition and drug metabolism, functional evaluation of nutritional status with respect to

certain nutrients:

Suggested Readings

Renner, E. Milk and Dairy Products in Human Nutrition. W, Gmbh, Velkswirthschafslicher Verlag,

Munchen, ISBN.

Goodhart, R.S. and Shils, M.E. Modem Nutrition in Health and Diseases. Verghese Bros., Bombay.

Davidson, S.S., Passmore, R., Brock, J.F.and Truswell, A.S. Human Nutrition and Dietetics. Churchill

Living Sten, Edinburgh.

Swaminathan, M. Essentials of Foods and Nutritions, Vol. 1 & 2. Ganesh & Co., Madras.

Tannenbaum, S.R. Nutritional and Safety Aspects of Food Processing. Marcel Dekker Inc., New York.

ES-529 Statistics for Industrial Applications 2 + 1

Statistical methods in industrial applications; analysis of variance; transformations; partial and multiple

correlation and regression; Ranking techniques; introduction to discriminant analysis; statistical basis for

drawing scientific inferences from experimental data; principles of experimental design-industrial

experimentation; basic designs-CRD; RED & LSD; missing plot technique; factorial experiments-main

effects and interactions; 2n series and mixed factorial experiments; experimental designs in sensory

evaluation; introduction to statistical quality control; control charts for variables; mean and range charts;

statistical basis; rational sub-group; control charts for attributes 'np'; 'p' and 'c' charts; fundamental concepts

of acceptance sampling plans; single; double and sequential sampling plans; use of sampling inspection

tables for selection of single and double sampling plans; introduction to sampling techniques and their

application to consumer preference studies.

Practical

Analysis of variance-one way and two way classification; partial and multiple correlation and regression;

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rank correlation and coefficient of concordance; analysis of industrial experiments Use of CRD; RBD and

LSD; missing plot technique; factorial experiments - 22 and 23; mixed factorial experiments; control

charts for variables; control charts for attributes; single sampling plan- OC and AOQ curves; sequential

sampling plan; use of sampling inspection tables; and different methods of selecting samples;

Suggested Readings

Snedecor; G. W. and Cochran, W.G. 1968 Statistical Methods Oxford and IBH Publishing Co., New Delhi

Cochran, W. G. 1972 Sampling Techniques. Wiley Eastern Pvt. Ltd., New York

Cochran, W. G. and G.M. Cox 1962 Experimental Designs Asia Publishing House, Bombay Grant and

Leavenworth 1972 Statistical Quality Control, McGraw Hill, New Delhi

Indian Standards Institute 1986 New Delhi Handbook on Statistical Quality Control.

CS-521 Computer Software Packages for Statistical Analysis 2 + 1

General data analysis requirements in dairy research; Introduction to statistical and other standard software

packages (SYSTAT; SPSS; MATLAB and MS-Excel; data preparation and job control commands for

statistical analysis of data pertaining to Descriptive Statistics; Tests of significance- t-test; Chi-square test;

Analysis of variance (ANOVA); Basic experimental designs – CRD; RBD & LSD; Factorial designs;

Correlation; Simple and Multiple Linear Regression, Curvilinear Regression; Stepwise Regression;

Discriminant Analysis; (Graphic features of the above listed software packages) Linear Programming

(using LINDO/LINGO) software packages; Least-squares analysis; Prediction models using neural

networks.

Practical

Statistical software package and their operations; Data preparation and data generation; Import and export

of data from spreadsheet and database packages; Application of software packages to the problems related

to Descriptive Statistics; Tests of significance - t; Chi-square and F-test Analysis of variance (ANOVA);

Correlation; Simple and Multiple linear Regression; Curvilinear Regression; Stepwise Regression;

Discriminant analysis; Graphic features of the above listed software packages; Linear programming; Least-

squares analysis; Neural network models for prediction and classification.

Suggested Readings

Snedecor, G.W. and Colcharn, W.G. 1967. Statistical Methods; Oxford and IBH Publishing Co., New

Delhi

Levin, Richard I, and Rubin David S. 1994. Statistics for Management, Prentice Hall of India, New Delhi

Amble, V.N. 1975. Statistical Method in Animal Science, Indian Society of Agricultural Statistics, ICAR,

New Delhi

Singh R. K. and Chaudhary, B.D. 1979. Biometrical methods in quantitative genetic analysis Genetic

Analysis, Kalyani Publishers, Ludhiana

Swarup, Kanti, Gupta, P.K. and Man Mohan 1997. Operations Research. Sultan Chand and Sons, New

Delhi.

RD-521 Research Documentation 1 + 1

Library as information centre; information technology; CD ROM data search; abstracts and abstracting

techniques; the concept of documentation; international network/Indian scene; information retrieval

systems; MIS; science citation; web internet search; presentation of results of research; different kinds of

scientific writings: writing of scientific reports, thesis, research papers etc; oral and poster presentation of a

paper in conferences/symposia; standard abbreviations used in proof reading; printing technology and

corrections of manuscripts.

Practical

11

Different schemes of classification & various cataloguing codes for arranging documents; use of

catalogues & classification; types of libraries & standard sources of information; familiarity in use of

standard sources of information; exercise in abstracting of research articles; demonstration of photography;

photocopying; printing; preparation and handling of audio-visual aids; preparation of multimedia; exercise

in proof corrections; research paper writing & interpretation; CD-ROM search; and Internet search.

Suggested Readings

Balaguru, T. 1996. Management Information Systems for Agricultural Research, NAARM, Hyderabad.

Chhotey Lal 1998. Agricultural Libraries & Information Systems: A Handbook for Users. R.K. Techno

Science Agency, New Delhi.

Guha, B. 1987. Documentation & Information. World Press Pvt. Ltd., Kolkatta

Kaula, P.N. etc. 1996. International & Comparative Librarianship and Information Systems. B.R.

Publishing Corpn., Delhi.

Venkatasubramanian, V. 1999. Introduction to Research Methodology in Agricultural & Biologial

Sciences. New Century Book House, Chennai.

Sharma, P.S.k. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by

Council of Biology, Maryland.

12

DAIRY MICROBIOLOGY

A.I CORE COURSES

DM-511 Microbial Morphology and Taxonomy 2 + 1

Principles of classification and taxonomy of microorganisms: immunological and genetic attributes,

phylogenetic relationship, role of 16s rRNA, development of dendrograms; application of computer

software programmes in bacterial classification; microbial morphology and ultrastructure (prokaryotes and

eukaryotes): cell wall: structure, chemical composition, synthesis and inhibition, cell membrane,

cytoplasmic inclusions, cell appendages, capsule, flagella, pili, sporulation structure of endospore,

composition and function of spore constituents, induction and germination, classification and morphology

of viruses, bacteriophages, life cycle of lambda phage.

Practical

Differential staining; gram, spore, acid-fast staining, cell wall, flagella, nucleoids, capsule, and

inclusion/storage bodies, preparation of bacterial protoplasts and spheroplasts; SEM/TEM of bacterial

cells/viral particles (demonstration); application of computer software in bacterial identification

Suggested Readings

Alberts, B., Johnson, A., Lewis, I., Raff, M., Roberts, K. and Walter, P. 1998, Essentials of Cell Biology.

Garland Publishing Inc., New York, USA.

Black J.G. 1999. Microbiology: Principles and Explorations. 4th ed. John Wiley and Sons, New York,

USA.

Holt,J.G., Krieg, N.R., Sneath, P.H.A., Staley, J.T. and Williams, S.T. 1997. Bergey's Manual of

Determinative Bacteriology (9th edition). Williams and Wilkins, Baltimore, Maryland, USA.

Madigan, M. T., Martinko, J.M. and Parker, J. 1999. Brock Biology of Microorganisms. Prentice Hall,

London

Salyers, A.A. and Whitt, D,D. 2001. Microbiology - Diversity, Disease and the Environment. Fitzgerald

Science Press. Inc, USA.

DM-521 Starter Cultures and Genetic Improvement 2 + 1

History and taxonomy of starter cultures; biochemical and genetic characterization of lactic acid bacteria;

carbohydrate, citrate and protein metabolism of starter cultures; starter types: single, mixed and multiple

strain starter cultures; propagation and preservation of starter cultures; commercial starter preparations:

concentrated and superconcentrated starters; genetics of starter cultures: plasmids and plasmid instability;

industrially significant genes and systems; genetic modification of lactic acid bacteria through

transduction; conjugation; protoplast transformation; electroporation and chromosomal integration,

transposons and insertion sequences; growth inhibition of lactic acid bacteria by antibiotics, bacteriocins;

immunoglobulins and bacteriophage: sources, types and characteristics of phages associated with starters,

phage control during starter handling and growth, mechanisms of phage resistance in LAB; probiotic cul-

tures, health and nutritional benefits, requirements for ability to survive and grow in the intestine, control

of intestinal infections, role of starter cultures in cheese making and ripening of different cheese varieties;

associated starters; microbiology of Cheddar cheese, Cottage cheese, Blue cheese, Swiss cheese and

Mozzarella; microbiological defects in cheese; role of starter cultures in preparation of fermented milks

like yoghurt, dahi, kefir and kumiss.

Practical

Isolation of lactococcal cultures from fermented milks; examination of purity and activity of starter

cultures; preservation of starter cultures by freeze drying, microdrying and other methods; preparation of

concentrated starters and quality evaluation; Inhibition of starters by antibiotic residues and other

inhibitors; plasmid profiles of some lactococcal cultures; identification of lactic starters by molecular

biology techniques (demonstration); conjugal transfer of plasmids in lactococci; production of bacteriocins

13

by LAB.

Suggested Readings

Cogan, T.M. and Accolas, J.P. 1995 Dairy Starter Cultures, VCH Publishing Inc., New York, USA.

Law, B.A. 1997. Microbiology and Biochemistry of Cheese and Fermented Milks, 2nd Ed., Blackie

Academic and Professional, London, UK.

Marth, E.M. and Steele, J.L.1998. Applied Dairy Microbiology, Marcel Dekker Inc., New York, USA.

Robinson, R.K. 1998. Developments in Food Microbiology Vol 4, Elsevier Applied Science, New York,

USA.

Salminen. S. and Wright, A.V., 1998. Lactic acid Bacteria, Marcel Dekker Inc., New York, USA.

DM-522 Microbial Genetics 2 + 1

Macromolecules and maintenance of genetic information; genetic code, DNA replication, mutagenesis,

mutations and mutants; gene expression and its regulation, 'lac' and 'trp' operon models; plasm ids in

bacteria, transfer of plasmid DNA, F, Rand Col plasm ids; transposable elements; bacterial recombination -

transformation, conjugation and transduction; fundamental aspects of genetic engineering, vectors,

restriction enzymes, gene cloning and application of genetic engineering.

Practical

Isolation and molecular sizing of plasmid DNA from E. coli by miniprep; calcium chloride induced

transformation of E. coli hosts with plasm ids; induction of random mutation in E. coli by UV irradiation

and NTG; conjugation in bacteria and genetic mapping by interrupted mating, induction of b-galactosidase

in E. coli; generalized transduction in bacteria.

Suggested Readings

Bery and Singer, 1993. Dealing with Genes: The Language of Heredity. University Science Books, Milk

Valley, CA, USA.

Brock, T.D. 1990. The Emergence of Bacterial Genetics. Cold Spring Harbor Laboratory Press, New York,

USA.

Gardner, E.J., Simmons, M.J. and Snustad, D.P. 1991. Principles of Genetics. 8th Ed. John Wiley and Sons,

Inc., New York, USA.

Lewin, B. 2000. Gene VII. Oxford University Press. USA.

Maloy, S.R., J.E. Cronan Jr.J.E. and Jones, D. 1994. Freifelder Microbial Genetics, 2nd Ed. Jones and

Bartlett Pub., USA

DM-512 Microbial Physiology 2 + 1

Bacterial growth: growth phases and kinetics, synchronous, continuous, and associative growth; factors

affecting bacterial growth; growth measurement, growth inhibition; mechanism of action of antimicrobials;

grouping of bacteria on the basis of temperature requirements, osmotic pressure (salt, sugar concentration)

active and passive transport; bacterial nutrition; nutritional groups of bacteria; role of growth factors;

electron transport chain: components of respiratory chain; mechanism of electron transport; bacterial

photosynthesis; cyclic and non-cyclic photophosphorylation; inhibition of electron transport chain.

Practical

Measurement of bacterial growth by direct methods (cell number, SPC, DMC) and indirect methods

(turbidometric methods, MPN, cell mass; total nitrogen, etc.); preparation of growth curve; determination

of generation time; determination of cell activity at different growth phases; carbohydrate fermentation;

acid production/pH alteration; starch, lipid, casein and gelatin hydrolysis; effect of different factors viz.,

physical (temperature, pH, osmotic pressure, surface tension), chemical (dyes, antibiotics, phenol) and

nutritional (amino acid supplements, vitamin supplements, protein hydrolysates, cas-amino acids) on

14

bacterial growth.

Suggested Readings

Bruijn Frans J. de 1998. Bacterial Genomes; Physical Structure and Analysis. Chapman and Hall, London,

UK.

Caldwell, D.R. 1995. Microbial Physiology and Metabolism. WMC Brown Publishers, USA.

Koch, L. 1995. Bacterial Growth and Form. Chapman and Hall, New York, USA.

Moat A.G. and Foster, J.W. 1995. Microbial Physiology, 3rd Ed. John Wiley and Sons. New York, USA.

Nicoloi S. Panikov. 1995. Microbial Growth Kinetics. Chapman and Hall, London, UK.

A.2 OPTIO�AL COURSES

DM-513 Analytical Techniques in Microbiology 2 + 1

Microscopy: principles, design and functions of bright field, dark field, phase contrast and fluorescence

microscope; study of various accessories for instructional purposes; care and maintenance of microscopes;

measurement of microscopic objects: principle, design and application of transmission and scanning

electron microscopes for the study of sub-cellular organisation and microstructure of dairy foods;

principles and use of ultrasonic disintegrater and other cell disruption techniques; anaerobic culturing

techniques for isolation of obligate/facultative anaerobic organisms; use of animal models in toxicity

studies; design and application of biofermenters; polymerase chain reaction (PCR) technique for

identification of microorganism.

Practical

Familiarization with the construction and design of a compound microscope; use of light microscope

accessories; microscopic analysis of different types of bacteria by bright field and dark field; phase contrast

and fluorescence microscopes; working demonstration of SEM:TEM and critical point dryer, sputter coater

and ultra microtome sample preparation for the study of microstructure of dairy products; disruption of

bacterial cells by ultrasonification; demonstration of anaerobic culturing techniques, demonstration of use

of animal models in toxicity studies, working demonstration of biofermenters; demonstration of PCR

technique as a tool for identification and characterization of microorganism.

Suggested Readings

Bozzola, U. and Russell, L.D. 1992. Electron Microscopy: Principles and Techniques for Biology.

Jones and Bartlett Publishers, Boston, USA.

Gerhardt, P., Murray, R.G.E., Wood, W.A. and Kreig, N.R. 1994. Methods for General and Molecular

Biology. ASM Press, Washington DC, USA.

Hartley, W.G. 1993. The Light Microscope; It's Use and Development Science PublishingCo., Oxford,

U.K.

Herman, B. 1998. Fluorescence Microscopy, Bios Scientific Publishers Oxford, U.K. Singer, S. 2001.

Experiments in Applied Microbiology, Academic Press, New York, USA.

DM-523 Microbiological Quality Assurance for Dairy Industry 2 + 1

Microbiological hazards and their control in dairy industry; relative importance of traditional inspection,

HACCP, SAFE and SCAP in quality control; specific HACCP application for pasteurized milk;

establishment of microbiological specifications; two and three ciass attribute plans for sampling; rapid

detection methods including commercial detection kits; automated detection techniques for dairy industry;

principles of personnel hygiene and food handling; method of disease transmission; sanitary handling of

dairy foods; trends in food borne diseases and implications; principles of safety in a food microbiology lab.

Practical

15

Detection of microbial contamination in milk and milk products through on line testing; Identification of

CCPs for hazard analysis; identification of prominent genera for personnel hygiene; fluorescence

microscopy for rapid detection of microflora; detection of recently emerged dairy pathogens like, Yersinia

and Listeria.

Suggested Readings

Marshall, R.T. 1992. Standard Methods for the examination of Dairy Products. APHA, Washington 0 C,

USA.

Morgan, MRA, Smith, C.J. and William, P.A. 1992. Food Safety and Quality Assurance. Elsevier Applied

Science, London, UK.

Mortimore S. and Wallace. C. 1994. HACCP: A Practical Approach. Chapman and Hall, London, UK.

Patel, P. 1994. Rapid Analysis Techniques in Food Microbiology. Blackie Academic and Professionals,

London, UK.

Vanderzant, C. and Spiltstoesser. D.F. 1992. Compendium of Methods for the Microbiological

Examination of Foods. APHA, Washington DC, USA.

DM-514 Environmental Microbiology and Pollution Control 2 + 1

Microorganisms as components of the environment and their role in nutrient cycling; extreme

environments and microbial ecology; microbes in aquatic and terrestrial environment; microorganisms as

indicators of environmental pollution; bioorganic pollution; greenhouse effect and global warming;

microbial toxicants and pollutants, and their bio-degradation; biodegradation of plastics and oil pollution

and role of microorganisms in oil spill degradation; biofouling and biofilms; bioremediation and metabolic

engineering; water pollution and control with the help of microbes; biological treatment of food industry

wastes; issues concerning release of genetically engineered microorganisms in the environment;

environmental laws.

Practical

Determination of BOD in industrial wastes; determination of composite microflora of selected

environmental samples; detection of low levels of xenobiotics, microbial toxins and residual antibiotics in

environmental samples; isolation of bacteria capable of degrading organic and microbial pollutants from

environmental samples, isolation of bio-indicators by membrane filtration; a visit to sewage and sludge

treatment plant.

Suggested Readings

Akkeraus, Antoon, D.L., Elsas, J.D.V., Bruijn, F.J. 1998. Molecular Microbial Ecology Manual; Kluywer

Academic Publishers, The Netherlands.

Alexander, M. 1992. Microbial Ecology; John Wiley and Sons, New York, USA.

Atlas, R.M. 1993. Microbiology - Fundamentals and Applications. (3rd Ed), Macmillan Publishing Co.,

New York, USA.

Bitton, G. 1994. Waste Water Microbiology; John Wiley and Sons, New York, USA.

Mitchell, R. 1995. Introduction to Environmental Microbiology. (8th Ed.); Prentice-Hall of India (P) Ltd.

New Delhi, India.

DM-524 Microbiology of Fodder, Feed and Dairy Waste Utilization 2 + 1

Role of microorganisms in soil fertility improvement and organic matter decomposition; carbon and

nitrogen cycles; biological nitrogen fixation; microbial inoculants for fodder crops; silage fermentation:

microbial chemical and biochemical changes, use of additives and inoculants, losses during ensiling; rumen

microorganisms: types and characteristics; role in rumen metabolism; bioconversion of crop residues by

solid state fermentation. single cell protein production; mycotoxins in feed and their control; anaerobic

digestion of animal excreta and plant wastes for biogas production; solid and liquid waste management for

resource recovery and pollution control.

16

Practical

Quantitative estimation of soil and rhizosphere microorganisms; measurement of soil microbial activity

with organic matter supplement through C02 evolution, ammonification and nitrification in soil; isolation

of Rhizobium inoculant from fodder legume nodules; preparation of Rhizobium inoculant for fodder

legume; silage sampling technique and estimation of moisture and pH in silage; enumeration of silage

microorganisms; estimation of lactic, acetic and butyric acids in silage; sampling technique of rumen liquor

and direct microscopic count of protozoa; anaerobic cultivation techniques for bacterial and fungal counts

in rumen liquor; SCP production from cellulose in submerged fermentation; bioconversion of straw by

solid state fermentation; study of anaerobic digestor and biogas production; estimation of BOD and COD in

dairy farm effluent.

Suggested Readings

Hobson P.N. and Stewart C.S. 1997. The Rumen Microbial Ecosystem, 2nd Ed. Chapman and Hall,

London, UK.

Pandey, A. 1994. Solid State Fermentation. Wiley Eastern Limited, New Delhi, India. Tate, R.L.

2000 Soil Microbiology. 2nd Ed. John Wiley and Sons, New York, USA.

Wallace, R.J. and A. Chesson, 1995. Biotechnology in Animal Feeds and Animal Feeding, VCH Pub.,

Weinheim, Germany.

Woolford, M.K. 1984. The Silage Fermentation. Marcel Dekker Inc., New York, USA.

DM-525 Microbial Spoilage and Safety of Dairy Products 2 + 1

Influence of processing on microbial flora of milk: bactofugation, homogenization and thermal treatments;

role of thermophilic and thermoduric microorganisms in milk spoilage, significance of spore formers;

effect of low temperature storage: role of psychrotrophs and their enzymes (lipases and proteases); other

types of microbiological spoilage and defects, and control measures; public health concerns associated with

residual antibiotics, sanitizers and pesticides, and their biodegradation, health concerns regarding

development of antibiotic resistance in microorganisms as associated with milk, effect of milk processing,

and their rapid detection, prevention and control; safety aspects of high risk dried milk formulations

including probiotics for infants and immuno-compromised individuals; effect of reconstitution on

microbiological quality of infant foods: role of water, feeding bottles and nipples in their safety;

development of flavour in cream and butter, undesirable microbial changes in these products during storage

and their control; diseases transmitted through milk and milk products; current concerns including

aflatoxins; emerging pathogens; dairy product safety systems including HACCP concept and GMP;

longitudinally integrated processing for safety and quality; microbiological analytical techniques for quality

monitoring, guidelines, specifications and standards for foods; microbiological criteria; sampling

programmes, accreditation bodies, regulatory bodies (national and international); I SO-9000 as quality

specification; trends in food consumption.

Practical

Microbiological quality evaluation of raw and pasteurized milk: SPC, DMC, dye reduction (MBRT, RRT),

MPN and their correlation; tests for abnormal milks - mastitis, brucellosis, antibiotic and pesticide residues

in milk and milk products; evaluation of dairy detergents and sanitizers; sample preparation and quality

evaluation of dairy products: SPC, coliforms, aerobic spore counts, yeasts and moulds etc.; detection of

common dairy pathogens from milk and milk products: E. coli, S. aureus, B. cereus, Enterococcus

faecalis, Salmonella sp. Clostridium perfringens; shelf life studies of dairy products; effect of storage

conditions and packaging material; role of preservatives.

Suggested Readings

Robinson R.K. 1990. Dairy Microbiology Vol.1 & 2, Applied Sciences Pub., London, UK.

Yadav, J.S., Batish, V .K. and Grover, S. 1993. Comprehensive Dairy Microbiology Metropolitan Pub.,

Delhi, India.

Marth, E.H. and Steele. J.L. 1998. Applied Dairy Microbiology, Marcel and Dekker Inc., New York, USA.

17

Marshall, RT 1992. Standard Methods for the Examination of Dairy Products. 16th Ed., APHA,

Washington DC, USA.

Frazier, W.C. and Wessthoff, D.C., 1988. Food Microbiology, Tata McGraw Pub. N. Delhi.

DM-515 Microbiology of Processed Foods 2 + 1

Microbial ecology of foods: main concerns, ecology of prepared foods; mechanisms of stress induced

injury to microorganisms in processed milk; repair of injured organisms, enumeration of stressed cells;

predictive modeling for food spoilage and safety; low temperature food preservation; thermal processes for

shelf stable products; recent concepts in irradiation technology; safety aspects and social acceptance; new

methods for controlling spoilage of foods; modified atmosphere packaging and shelf life of processed

foods; microbiological safety considerations; intermediate moisture foods and hurdle concept; new

prospects and problems in fermented foods; potential applications of fermentation processes; genetically

engineered products and ecosystem; effects of technological changes.

Practical

Production of antimicrobial substances; application of bacterial consortia in fermented foods; application of

hurdle concepts for enhanced shelf stability of processed foods; induction of bacterial cell injury and

recovery of injured cells; effect of modified atmosphere packaging on quality and shelf life of processed

foods; production of beverage by whey fermentation; extending shelf life of foods by food grade bio-

preservatives; development of predictive equation and its validation for food safety; assessment of

pollution in food processing environment and biodegradation of xenobiotics in foods.

Suggested Readings

Doyle, M.P., Benchat, L.R., Montville, T.J. 1997. Food Microbiology: Fundamentals and Frontiers. ASM

Press, Washington, DC, USA.

Hui, Y.H. and George G. Khachatourians, 1995. Food Biotechnology: Microorganisms, VCH Publishers

Inc., New York, USA.

Marwaha, S.S. and Arora, J.K. 2000. Food Processing Biotechnological Application, Asia-Tech. Pub. New

Delhi, India.

Robinson, R.K. (1998). Developments in Food Microbiology Vol. 1, 2 and 3, Elsevier Applied Sciences,

New York, USA.

Susan, K.H. and Theodore P.L., 1986. Biotechnology in Food Processing. Noyes Publications, New Jersey,

USA.

DM-526 Microbial Pathogens and Toxins 2 + 1

Host defense mechanism against pathogens: paradigms, immunological response, and phagocytosis;

precautions for working with pathogenic microorganisms; serogroups and serotype classification; rapid

detection techniques for food borne pathogens and their toxins; cell cultures and cytopathogenesis; host

receptors, invasion and intracellular survival; median lethal and infectious doses in animal model system;

development of vaccines; chemical structure and mode of action of bacterial toxins, Vibrio cholerae,

Corynebacterium diphtheriae, Listeria monocytogenes, Yersinia enterocolitica; chemical structure and

biological activity of fungal toxins; aflatoxins, citrinin, ochratoxins, trichothecenes,viral haemolysins;

mechanisms of cell damage, hepatitis, poliomyelitis, other enteroviruses.

Practical

In-vitro evaluation of bacterial toxins by immunological techniques like slide agglutination, tube

agglutination, gel diffusion assay; In-vivo evaluation of bacterial toxins using animal models like rabbit

ideal loop technique, dermal necrosis, infant mice, purification of staphylococcal toxins by

chromatographic techniques.

Suggested Readings

Aktories Klaus 1997. Bacterial Toxins: Laboratory Manual (Tools in Cell Biology and Pharmacology)

18

Chapman and Hall, London, UK.

Clark, V.L. and Baroil, P.M. 1997. Bacterial Pathogens. Academic press, New York, USA. Morgan, MRA,

Smith C.J. and William, P.A. 1992. Food Safety and Quality Assurance Elsevier Applied Science, London,

UK.

Salyers, A.A. and Whitt, D.D. 1994. Bacterial Pathogens is; A Molecular Approach. ASM Press,

Washington DC, USA.

Steinhart, C.E., Doryle, M.E., Cochgranes, B.A. 1995. Food Safety. Marcel Dekker, New York, USA.

DMRT-527 Research Techniques 3+1


gel-permeation, ion-exchange, affinity, chromatofocussing; spectrophotometry:UV, visible, IR and flame

photometry; potentiometry: principle, various electrodes; electrometric measurements of pH, buffers;

radiotracer technique: nuclear transformation, nuclear decay, measurement of radioactivity and safety

precautions for radioactive materials; membrane processes; enzyme iinked immuno-sorbent assay (ELISA);

differential thermal analysis (DTA); ultracentrifugation.

Practical


TLC separation of amino acids; determination of Kav of a macromolecule using sephadex; preparation of a

buffer and measurement of its pH electro-metrically and using indicators; SDS gel electrophoresis and



preparation" of micellar casein; ion-exchange chromatography separation of α-lactoglobulin; and β-

lactoglobulin.

Suggested Readings


Clark, J.M. and Switzer, R.L 1977 Experimental Biochemistry; W.H.Freeman & Co, U.S.A.

Stock, R. and C.B.F. Chromatographic methods; Rice, Chapman and Hall. U.K.

Thouchstone, J.C. and Dobbins, M.F. 1978 Practice of Thin Layer Chromatography, John Wiley & Sons,

USA

Weir, D.M. 1978 Handbook of Experimental Immunology, Vol. I Blackwell Scientific Publication, U.K.


ES-529 Statistics for Industrial Applications 2 + 1



drawing scientific inferences from experimental data; principles of ex perimental design-industrial

experimentation; basic designs-CRD; RBD & LSD; missing plot technique; factorial experiments-main







Practical

19





sampling plan; use of sampling inspection tables; and different methods of selecting samples;

Suggested Readings






CS-521 Computer Software Packages for Statistical Analysis 2 + 1

General data analysis requirements in dairy research; introduction to statistical and other standard software

packages (SYST A T; SPSS; MS-Excel); data preparation and job control commands for statistical analysis

of data pertaining to t-test; Chi-square test; analysis of variance (ANOY A); basic experimental designs -

CRD; RBD & LSD; factorial designs; partial and multiple correlation and regression; discriminant

analysis; linear programming; (using LINDO/ LINGO) software packages; least-squares analysis.

Practical

Statistical software packages and their operations; data preparation and data generation; import and export

of data from spreadsheet and database packages; application of software packages to the problems related

to: tests of significance (t; Chi-square and 'F -test); analysis of variance (ANOVA); partial and multiple

correlation and regression; discriminant analysis; linear programming problem; and least-squares analysis.

Suggested Readings

Snedecor, G. W. and Cochran, W.G. 1967. Statistical Methods; Oxford and IBH Publishing CO., New

Delhi.

Levin, Richard I. and Rubin David, S. 1994. Statistics for Management, Prentice Hall of India, New Delhi.

Amble, V.N. 1975 Statistical Methods in Animal Science, Indian Society of Agricultural Statistics, ICAR,

New Delhi.

Singh, R.K. and Chaudhary, B.D. 1979. Biometrical methods in quantitative genetic analysis. Genetic

Analysis, Kalyani Publishers, Ludhiana.

Swarup, Kanti, Gupta., P.K. and Man Mohan 1997. Operations Research. Sultan Chand and Sons, New

Delhi.

RD-511 Research Documentation 2 + 1


techniques; the concept of documentation; international networkllndian scene; information retrieval





Practical

Different schemes of classification & various cataloguing codes for arranging documents; use of catalogues

& classification; types of libraries & standard sources of information; familiarity in use of standard

sources of information; exercise in abstracting of research articles; demonstration of photography;

photocopying; printing; preparation and handling of audio-visual aids; preparation of multimedia; exercise

in proof corrections; research paper writing & interpretation; CD-ROM search; and Internet search.

20

Suggested Readings









Sharma, P.S.k. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by

Council of biology, Maryland.

Ph.D. Core Courses

DM-611 : Microbial Diversity and Physiology

Bacterial Growth, Growth phases, Factors affecting growth, Growth Kinetics, Continuous

Culture, Growth yields, Influence of natural environment on microbial growth.

Prokaryotic cellular structures, biosynthesis, Sporulation and regulatory mechanisms.

Autotrophy, Nutritional classification, Economic importance of autotrophs.

Environmental selection and microbial succession of different species, Interactions of

microbes with the environment

Population interactions and modifications via microbial metabolisms, Regulation of

metabolic and catabolic pathways

Membrane transport systems, Active and Passive transport, Group translocation,

Models

Suggested readings :

1. Microbial Physiology, Foster JW & Spector MP Moat, Albert, G. (2002)

Wiley-Liss, New York.

2. Microbial Physiology & Metabolism, Caldwell Daniel R. (1995), Dubuque:

Wm G Brown Publications.

3. Principles of Biochemistry, Lehninger A.L., Nelson DL, Cox MM, CBS

Publishers (2003).

4. Microbiology, Prescott DM, Hardy JP, Klien DA, McGraw Hill Publications

(2005).

21

5. Brocks’s Biology of Microorganisms, Madigan MT, Martink J.M, and Parkar

S (2003), Prentice Hall, New Jersey, USA.

22

DM-612 Advances in Microbial Genetics

1. Essentials of Genetics

2. Nucleic Acis : Structure, Function and Genetic Code; DNA Repliction

3. Mutations, DNA Damage and Repair; Site Directed Mutagenesis

4. Gene Expression, Trnscription, Translation and Regulation of Gene Expresion

(Lac, Gal and Trp operons)

5. Plasmids, Trnsposable elements

6. Genetic Recombination: Transformation, Transduction and Conjugation

7. Genetic Engineering, Restriction Enzymes, Vectors, PCR cloning, Microarray

technology, Gene Silencing and Gene knock out.

Suggested Readings :

1. Dale, J and Schantz, M.V. 2002. From gene to genome: concepts and

application of DNA technology. New John Wiley and Sons, USA

2. Synder, Lassy and Champness, W. 2003. Molecular Genetics of Bacteria (2nd

ed) ASM Pub., Washington, DC

3. Friedberg, E. C and Walker, G.C. 1995. DNA Rpair and Mutagenesis, ASM

Press, Washington

4. Malacinski, G.M. 2003. Essentials of Molecular Biology (4th ed.) Jones and

Bartlette Publishers, Massachusettes, USA

5. Lewin, Benzamin, 2004. Gene VIII. Pearson Eduction International London.

ISBN-O-13-12-123826.

6. Winnacker, E.L. 2003. From Gene to Clones. Panima Publishing house, New

Delhi. ISBN 81-86535-40-9.

7. Hartl, Daniel, L., Jones and Elizabeth, W. 2000. Genetic Analysis of Genes

and Genomes. Jones bartkett, Publishers, London.

8. Watson, J.D. 2003. Molecular Biology of Gene (5th Ed.). The

Benjamin/Cummings Publishing. ISBN 0-805309614-4.

9. Green, J.J. and Rao, B.V., 1998. Recombinant DNA and Methodologies.

(Illustrated edition) Marcel Dekker Publisher, ISBN : 0824799895.

10. Keuzer, H. and Massey, A. 2001. Recombinant DNA and Biotechnology. (2nd

ed.) ASM press, Washington, D.C. ISBN 1-555-81-175-2.

11. Streips, U .N. and Yasbin, R.E. 2002. Modern Microbial Genetics (2nd Ed.)

John Wiey and sons, Inc. Publisher, New York, ISBN – 0-47138665-0.

23

DM-621 : Advances in Dairy and Food Microbiology

Principles of food spoilage and preservation, Influence of microbial metabolism on

properties of foods produced by fermentations, Microenvironment of foods and its effect

on important metabolic pathways of microorganisms.

Lactic acid bacteria and food fermentations, Current status of metabolism of starter

cultures, Recent concepts in starter preservation techniques, processing of fermented

foods, Lactic acid metabolisms, Modern concepts in cheese ripening, Bacteriophages and

starter rotation, Improving cultures for food fermentations by genetic manipulations/

recombinant technology.

Bacteriocins : structure, function, transport and mode of action

Current trends in food safety, Emerging pathogens, impact of new generation foods on

ecology and physiology of pathogens, Ecology and survival strategies of pathogens in

foods, New technologies in control of pathogens, Concepts in food toxicology, naturally

occurring food-borne toxicants, Current concepts in Food Quality and Safety

Management.

Suggested Reading :

1. Modern Food Microbiology

Jay, James M, Loessner, Martin J, Golden, David A., 2005, Published by

Springer.

2. Food Microbiology, 2nd Edition

M R Adams, M O Moss, 2003, Published by The Royal Society of Chemistry

3. Fundamental Food Microbiology, 3rd Edition

Bibek Ray, 2003, Published by CRC press.

4. Food Microbiology Protocols

John F T Spencer, 2001, Published by Humana Press Inc.

5. Encyclopedia of Food Microbiology (Set 1-3)

CA Batt, P Patel, R K Robinson, 1999, Published Academic Press

6. Practical Food Microbiology

D Roberts, M Greenwood, 2002, Blackwell Publishing

7. Dairy Microbiology Handbook : The Microbiology for Milk and Milk

Products, 3rd Edition.

R K Robinson, 2005, Published by Wiley.

8. Encyclopedia of Dairying (Set 1-4)

H. Roginski, F. Fuquay, P Fox 2003, Elsevier

9. Lactic Acid Bacteria

S Salminen, Atte Von Wright, Arthur Ouwehand, 2004, Marcel Dekker Inc.

10. Genetics of Lactic Acid Bacteria

Brian Wood, Philip J Warner, 2003, Springer

24

11. Applied Dairy Microbiology

E H Marth, J L Steele, 2001, Published by Marcel Dekker Inc

12. Dairy Microbiology Handbook : The Microbiology of Milk and Milk

Products, 3rd Edition, R K Robinson, 2002, Published by Wiley

DM-622 : Mechanism of Microbial Pathogenesis

Host defenses against microbial pathogens, Defenses of body surfaces, Defenses of tissue

and blood.;

Virulence factors. Colonization, Host damages, Regulation of virulence genes,

Measurement of virulence, Modulating the immune response.

Mechanisms of microbial resistance to biocides.

Microbial-host interactions; Role of colonization, Virulence factors and regulation of

virulence genes in Diphtheria, Food-borne toxicosis, Scarlet fever, Cholera, Shigellosis,

Listeriosis, Yersiniosis, Salmonella infections, gastrointestinal infections of E. coli.

Bacterial toxins, Mycotoxins, Chemical structures and biological activities, Toxic and

infective effects of food-borne viruses.

Phylogenetic diversity of pathogenic microflora, Rapid detection systems including

application of bioreporters in virulence determination, Real time evaluations.

Suggested Readings :

1. Understanding Pathogen Behaviour Viruelce, Stress Response and

Resistance, Edited by Mansel Griffiths, 2005, Published by CHIPS.

2. Bacterial Pathogenesis

Virginia Clark and Patrik Bavoil, 2003, Published by Academic Press

3. Bacterial Pathogenesis: a Molecular approach, 2nd Edition.

A A Saylers and D D Whitt, 2001, Published by ASM.

4. Microbial Foodborne Diseases : Mechanisms of Pathogenesis and Toxin

Synthesis, E A Groisman, 2000, Published by Academic Press.

5. Principles of Bacterial Pathogenesis

E A Groisman, 2000, Published by Academic Press.

6. Microbial Pathogenesis

Bruce A McClane, Bruce A Phillips, John Dowling, Timothy A Mietzner, 1999,

Published by Fence Creek Publishing.

25

DAIRY CHEMISTRY

A.I CORE COURSES

1. Physico-chemical Aspects of Milk Constituents and Milk Products 2 + 1

Kinetics: Order and molecularity of a reaction; reactions obeying the kinetics of zero, 1st, 2nd and 3rd

order; kinetics of denaturation of whey proteins; the role of enzymes as a biological catalyst; factors

affecting the rate of enzyme action- (i) concentration of substrate, (ii) concentration of enzyme, (iii)

concentration of reaction products, (iv) pH, (v) temperature, (vi) time, (vii) activators, and (viii) inhibitors;

concept of activation energy; electrochemistry: electrolytic dissociation; activity; ionic strength and salt

equilibrium in milk; dissociation constant of acids and bases; effect of ionic strength on dissociation

constant; buffers; buffer capacity and buffer index of milk; limitation of buffers; good's buffer; electrode

potential; concentration cells; electrodes reversible with respect to various cations and anions; surface and

colloid chemistry: adsorption at solid-vapour (gas) inter-phase; monolayer and multilayer adsorption;

capillary condensation; adsorption isotherms; hysteresis; water activity: sorption of water on milk con-

stitllents and milk products; its relation to stability of dairy products; adsorption at solid-liquid and liquid-

liquid interphase; Gibb's equations; Interfacial tension; micelles: definition, critical micelle concentration

formation and stability; emulsions; foams and gels-their formation, structure and stability; importance of

these phenomena in milk and milk products; properties of colloidal systems with special reference to

electrical; optical; hydrodynamics (shape and hydration) and rheological aspects; colloidal stability of

casein micelles; membrane pl1enomenon and Donnan membrane effect.

Practical

Determination of the order of hydrolysis of an ester/carbohydrate and measurement of activation energy;

determination of the progress curve obtained during the hydrolysis of P-nitrophenyl phosphate by milk

alkaline phosphatase; determination of the Michaelis constant for the digestion of casein by trypsin;

preparation of a Tris/phosphate/citrate buffer of a given molarity/ionic strength and pH; determination of

pH of the buffer; estimation of calcium ions of milk using an electrode reversible with respect to calcium

ions; determination of viscosity of condensed milk using falling ball viscometer; measuring the stability of

an oil-in-water emulsion stabilised by milk proteins; foam capacity and stability of caseins/whey proteins;

drawing of an adsorption isotherm of water on casein.

Suggested Readings

Moore, W. J. 1983 Basic Physical Chemistry Prentice Hall, New Delhi.

Ronald Jowitt 1987 Physical Properties of Foods Elsevier Appl. Sci., London

Mitchell, J. R. and. Ledward, D. A. 1986 Functional Properties of Food Macromolecules Elsevier Applied

Sciences, London.

Damodran, S. & Paraf, A. 1997 Food Proteins & their Applications Marcel Dekkar Inc., N.Y. Wong, N.P.;

Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry, 3rd Edn. Van Nostrand

Reinhold Co. N. Y.

Walstra, P. and Jenness, R. 1984 Dairy Chemistry and Physics John Wiley & Sons, New York

Fox, P. F. & McSweeney, PLH 1998 Dairy Chemistry and Biochemistry Blackie A&P., London.

2. Milk Carbohydrates, Minerals and Water Soluble Vitamins 2 + 1

Lactose: occurrence, isomers; molecular structure; physical properties:- crystalline habits; hydrate; lactose

glass; equilibrium of different isomers in solution; solubility; density sweetness; chemical properties:

hydrolysis; pyrolysis; oxidation; reduction; degradation with strong bases; derivatives; dehydration and

fragmentation browning reaction; oligosaccharides in milk; minerals: major and minor minerals; factors

26

associated with variation in salt composition; physical equilibrium amongst milk salts; partitioning of salt

constituents and factors affecting it; effect of various treatments on salt equilibrium; salt balance and its

importance in the processing of milk; protein mineral interactions; distribution and importance of trace

elements in milk; water soluble vitamins: thiamin; riboflavin; niacin; pantothenic acid; pyridoxine; biotin;

folacin and cynocobalamin; molecular structure; levels in milk and milk products; biological significance;

factors affecting their levels; ascorbic acid structure; relation to Eh.

Practical

Estimation of lactose in milk by volumetric; gravimetric; polarimetric and colorimetric methods;

estimation of sodium and potassium by (flame photometry); calcium and magnesium by (EDT A method);

phosphorus by colorimetric (Fiske and Subba Rao) method; citric acid and iron by colorimetric methods;

vitamin C in milk (volumetric method) and brown colouring matter;

Suggested Readings

Jenness, R. and Patton, S. 1969 Principles of Dairy Chemistry, John Wiley & Sons, New York

Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry Van

Nostrand Reinhold Co., New York, U.S.A.

Fox, P.F. 1985 Developments in Dairy Chemistry Vol. 3 Applied Science, U.K.

Walstra, Pieter and Jenness, Robert 1984. Dairy Chemistry and Physics. John & Wiley and Sons, New

York.

Jenness, Robert, G. 1995. Hnadbook of Milk Composition. Academic Press, New York, U.S.A.

3. Chemistry of Milk Lipids 2 + 1

Milk lipids: classification, gross composition and physical properties; neutral and polar lipids and their role

in milk and milk products; fatty acids profile: composition, properties and factors affecting them;

unsaponifiable matter: composition with special reference to sterols and fat soluble vitamins and

caretenoids, chemistry, physiological functions and levels in milk; chemical properties: hydrolysis by

alkali, water and enzymes; hydrogenation and halogenation; transesterification and interesterification;

oxidation by chemical reagents; auto oxidation: definition, theories, induction period, secondary products

of auto oxidation, factors affecting, prevention and measurement; antioxidants-definition, types, reaction,

mechanism and estimation.

Practical

Determination of melting point/slip point, peroxide value, TBA value, carbonyl value, unsaponifiable

matter; estimation of total cholesterol by direct and indirect method; vitamin A, total phospholipids and

free fatty acids in ghee; preparation of fatty acid esters and their GLC analysis; estimation of antioxidants

(BHA); determination of CLA content in deshi ghee.

Suggested Readings

Fox, P. F. 1983 Development in Dairy Chemistry, Vol. 2, Applied Science Publishers, U. K.

Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry Van

Nostrand Reinhold Co., New York, U.S.A

Walstra, P. and Jenness, R. 1984. Dairy Cemistry and Physics, John Wiley and Sons, New York, U.S.A.

Mathur,. M.P., Datta, Roy, D. and Dinakar, P. 1999. Text Book of Dairy Chemistry, 1CAR New Delhi.

Akoh, Casimir, C. and Min, D.B. 1997. Food Lipids: Chemistry, Nutrition and Biotechnology, Marcel

Dekker, New York, U.S.A.

4. Chemistry of Milk Proteins 2 + 1

27

Distribution and fractionation of different nitrogen fractions; nomenclature of milk proteins; major milk

proteins: caseins (acids and micellar), methods of isolation and heterogeneity; fractionation of casein;

physicochemical properties, glycosylation phosphorylation, amino acid composition; primary and

s<:condary structure of different fractions; casein models; alpha-lactalbumin and beta-lactoglobulin-

distribution, methods of isolation; whey protein concentrates and their functional properties; denaturation

of caseins and whey proteins as affected by change of temperature, pH and additives; casein-whey protein

interactions; genetic polymorphism and biosynthesis of milk proteins; minor milk proteins: proteose-

peptone, non-protein nitrogen constituents, immunoglobulins, lactotransferrin (lactoferrin), lipoprotein and

fat globule membrane proteins; milk enzymes: properties and their significance with particular reference to

lipases; phosphatases, catalase, peroxidase, xanthine oxidase, lysozyme, lactoperoxidase and galactosyl

transferase.

Practical

Estimation of different nitrogen fractions of milk by Kjeldahl and Folin methods; isolation of acid and

micellar casein; isolation of casein fractions by urea fractionation techniques; separation of amino acids

using thin layer/paper chromatography; isolation of alpha-lactalbumin and beta-lactoglobulin by

ammonium sulphate precipitation; polyacrylamide gel electrophoresis of milk proteins; estimation of milk

enzymes like catalase, lipase, alkaline phosphatase and xanthine oxidase; fractionation of milk proteins by

molecular sieving; estimation of hexoses, and free and bound sialic acid in casein.

Suggested Readings

Fox, P. F. and. MC Sweeney, P.L.H. 1998 Dairy Chemistry and Biochemistry, Blackie Academic

Professional Champman and Hall, London

Fox, P.F. 1992. Advanced Dairy Chemistry - I Proteins. Elsevier Applied Science, London. Walstra, P.

and. Jenness, R 1984. Dairy Chemistry and Physics, John Wiley & Sons, New York.

Mathur,. M.P., Datta, Roy, D. and Dinakar, P. 1999. Text Book of Dairy Chemistry, ICAR, New Delhi.

Fox, P. F. 1982. Development in Dairy Chemistry, Vol. 2, Applied Science Publishers, U. K.

Robert, G. Jensen, 1991. Handbook of Milk Composition. Academic Press, New York.

A2. OPTIO�AL COURSES

1. Chemistry of Milk Products 3 + 1

Heat stability of concentrated milk as affected by different process variables; milk constituents and

additives; physico-chemical changes taking place during manufacturing and storage of concentrated milk;

structure and physico-chemical properties of dried milk as affected by different process treatments;

stability of milk powder; physical properties of instant milk powder; role and mechanism of action of

stabilizers and emulsifiers in ice cream; distribution of fat globules and factors affecting it; creaming

phenomena; mechanism of churning; theory and metabolic pathways of fermentation; physico-chemical

characteristics; grading and standards of butter; genesis of flavour; aroma and texture in ghee; adulteration

of ghee and its detection; milk clotting enzymes from different sources (animal and plant); their isolation;

purification and action; changes taking place during manufacturing and ripening of cheese; chemical de-

fects in cheese.

Practical

Determination of lactose and sucrose in condensed milk and ice-cream; determination of heat stability of

milk and its concentrate; determination of moisture in skim milk powder/infant food by vacuum oven;

determination of fat in cream by Gerber and Rose-Gottlieb methods; determination of moisture, fat

28

(Gerber method), curd and salt in butter; determination of diacetyl and acetyl methyl carbinol in

butter/cultured products; determination of RM, Polenske value, iodine value, saponification value and

vitamin E in ghee; determination of nitrite, nitrate free amino acids and free fatty acids in cheese;

determination of rennet clotting time of milk.

Suggested Readings

Wong, N.P., Jeness, R., Keeney, M. and Elmer, H.M. 1988. Fundamentals of Dairy Chemistry, Van

Nostrand Reinhold Co., New York, U.S.A.

Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics. John Wiley and Sons, New York, U.S.A.

Fox, P.F. 1985. Developments in Dairy Chemistry-3. Applied Science Publisher, U.K.

Law, B.A. 1997. Microbiology and Biochemistry of Cheese and fermented milks. Blackie Academic and

Professional, Chapman and Hall, 2nd Edn.

Gurr, M.I. 1981. Comparative aspects of Feeding Human and Artificial milk for infant feeding. J. Dairy

Res., 48, 519.

2. Food Chemistry 3 + 1

Forms of water in foods, water solute interactions, and food stability, solute mobility and food stability;

role of ice in the stability of food at sub-freezing temperatures, forms, swelling, gelatinization; food

applications and role of starch in bread making; modification of starches for industrial applications,

physico-chemical changes taking place during malting; functional properties of food proteins and their

modifications, denaturation of food proteins; enzymes & their application in food industry; physico-

chemical properties of food lipids and their modifications; mutual interactions of hydrocolloids and

interactions with proteins and lipids; role of hydrocolloids in different food preparations; indigenous and

synthetic food pigments; legal requirements for food colourants; flavour compounds of different foods and

flavour enhancers; changes taking place during fermentation; drying and roasting of chocolate and cocoa;

chemistry of tea manufacture; composition of coffee beans; physico-chemical changes during roasting of

coffee beans.

Practical

Determination of level of artificial sweeteners and crude fiber in food products; starch in flour by

polarization method; total amino acids and polyphenols in lemon juice; fat in grains; proteins in flour;

tannins in coffee/tea, caffeine content in coffee; HMF in honey, and visit to a food industry.

Suggested Readings

Fennema, O.R. 1985. Food Chemistry, Marcer Dekker Inc., New York

Belitz, H.D. and Grosch, W. 1987. Food Chemistry

Srinivas, D. and Alan Praf, 1997. Food Proteins and their Applications. Marcel Dekker Inc., New York.

Turker, G.A. and Woods, LFJ, 1995. Enzymes in Food Processing. Blackie Academic Professionals.

Williams, P.A. and Phillips, G.O. 2000. Gums and Stabilizers for the Food Industry. Royal Society of

Chemistry.

3. Research Techniques 3 + 1


gel-permeation, ion-exchange, affinity, spectrophotometry: UV, visible, IR and flame photometry;

potentiometry: principle, various electrodes; electrometric measurements of pH, buffers; radiotracer

technique: nuclear transformation, nuclear decay, measurement of radioactivity and safety precautions for

radioactive materials; membrane processes; ultracentrifugation.

29

Practical


TLC separation of amino acids; determination of Kav of a macromolecule using sephadex; preparation of

a buffer and measurement of its pH electro-metrically and using indicators; SDS gel electrophoresis and



preparation of micellar casein; ion-exchange chromatography separation of milk proteins.

Suggested Readings


Clark, J.M. and Switzer, R.L 1977 Experimental Biochemistry; W.H.Freeman & Co, U.S.A.

Stock, R. and C.B.F. 1974. Chromatographic methods; Rice, Chapman and Hall. U.K.

Frank, A. Settle 1997. Handbook of Instrumental Techniques for Analytical Chemistry. Prentice Hall,

PTR, Upper Saddle River, NJ 07458.

Nielsen, S. Suzanne 1994. Introduction to the Chemical Analysis of Foods, Jones and Barlett Publishers,

Boston, London.

4. Chemical Quality Assurance 2 + 1

Concept of quality assurance and quality control in relation to dairy industry; quality management systems

- ISO 9000; total quality management (TQM); hazard analysis of critical control points (HACCP); good

manufacturing practices (GMP); role of international organisations such as ISO; IDF; CAC; AOAC; WTO

and national organisations like BIS; CCFS; PF A and Agmark; significance of milk and milk products

order (MMPO) and APEDA (Agricultural and Processed Foods Export Development Authority) in dairy

industry; guidelines for setting up quality control laboratory; sampling of milk and milk products;

instrumentation in analysis of milk and milk products; chemical residues : pesticides; antibiotics; heavy

metals; radionuc1ides etc; in dairy products; dairy detergents and sanitizers; detection of adulterants in

milk and milk products; to check the calibration of milk testing glassware; preparation of standard

reagents; packaging materials in relation to quality assurance of dairy products.

Practical

Preparation of standard solutions and buffers; testing of available chlorine content in hypochlo-

rites/bleaching powder; determination of purity of common salt for butter and cheese making; detection of

common adulterants in milk and foreign fat/oil in ghee; checking the calibration of lactometers;

hydrometers; butyrometers; milk pipette and thermometer; qualitative colour tests to distinguish between

azo dyes and natural dyes in butter; detection of pesticide residues and antibiotics in milk.

Suggested Readings

IDF - Special Issue No. 9302. Quality Assurance (QA) and Good Lab. Practices (GLP) In Dairy

Laboratories.

IDF - Special Issue No. 9701 1997 Monograph on Residues and Contaminants in milk and milk products

Prevention of Food Adulteration Act (PFA) 1954 and PFA Rules. 1955 Official methods of A.O.A.C. (11th

and 15th editions)

ISI Handbook of Food Analysis S.P. 18 (Part II) Dairy Products. 1981 ISI Specifications (concerned) (ISI)

Ralph Early, Guide to Quality Management System for Food Industry; Heinz Bullworth, Establishment and

Implementation of HACCP Personal Hygiene Practices.

5. Advances in Chemistry of Milk Lipids 3 + 0

30

Origin, composition; structure and physical chemistry of milk fat globule and membrane - comparative

aspects of milk lipids from different species such as human, bovine, buffalo, sheep, goat, pig and camel;

lipolytic enzymes from different species including human bile salts; stimulated lipase and esterases;

biosynthesis of fatty acids; glycerol; neutral lipids; phospholipids; sphingolipids; cholesterol; essential fatty

acids; prostaglandins and flavour compounds; conjugated linoleic acids - different isomers; factors

affecting their levels in dairy products and their signficance; chemistry of oxygen in relation to

autoxidation of milk fat including effect of milk components and enviornmental factors; thermal oxidation;

chemical and biological properties of heated and oxidised fats; significance of milk lipids in human health;

role of milk lipids in consumer acceptance of dairy products; fat replacers in dairy products.

Suggested Readings:

Wong,N.P.; Jenness, R.; Keeney, M. and Elmer H. M. 1988 Fundamental of Dairy Chemistry 3rd Ed. Van

Nostrand; Reinhold Company, New York.

Walstra, P. and Jenness, R. 1984 Dairy Chemistry and Physics, John Wiley & Sons, New York

Fox, P. F. and McSwamy, PLH 1997 Dairy Chemistry and Biochemistry London: Blackie

Fox, P. F. 1995 Advanced Dairy Chemistry Vol. 2 Lipids 2nd Ed. Chapman & Hall, London

Gurr, M. I. 1992 Role of Fats in Food and Nutrition, Elsevier Applied Science Publishers, New York

Bindra, J. S. and Ranjana Bindra 1977 Prestoglandins Synthesis, Academic Press, New York.

6. Advances in Chemistry of Milk Proteins 3 + 0

Biosynthesis of milk proteins, proteins and lipoproteins of milk fat globule membrane (MFGM); amino

acid sequence of caseins, structure - function relationship of casein and whey protein; association -

dissociation equilibria; physical, chemical and enzymatic modification of milk proteins and their functional

characteristics; mechanism of action and biological role of specific and non-specific antimicrobial factors

in milk - immunoglobulins, lactoferrin, lactoperoxidase and lysozyme; milk derived bioactive peptides -

their properties; significance and application; bitter peptides in cheese;; growth factors in milk; transgenic

milk proteins and their significance; therapeutic and allergy aspects of milk proteins; protein films and

coatings their properties and applications.

Suggested Readings

Fox, P. F. 1995 Advanced Dairy Chemistry, Vol. 1. (Proteins)

Damodaran, S. & A. Paraf 1997 Food Proteins and their applications

Welch; R.A.S.; D.J.W. Burns; S. R. Davis 1997 Milk Composition, production and biotechnology.

Popay, A. I., C.G. Prosser 1997 Biotech in Agric. Series No. 18, CAB International Hans Visser; 1992

Protein - Interactions. VCS, New York

Proceedings of IDF Seminar on Indigenous antimicrobial agents of milk - Recent developments; Uppasala,

Sweden, 1993

Cregg, B. Fields 1997 Solid Phase Peptide Synthesis; In: Methods in Enzymology, Volume 289.


1. Bio-organic Chemistry and Enzymology 3 + 1

Chemistry of carbohydrates, lipids, amino acids, purines and pyrimidines; chemical synthesis of

polypeptides and polynucleotides; structure of proteins, nucleic acids and polysaccharides in solution;

enzymes: definition, classification, kinetics of enzyme catalyzed reactions, Michaels-Menten equation, Km

and Vmax, enzyme inhibition; factors affecting enzyme activity; principles of isolation and purification of

enzymes; enzyme activity unit, substrate specificity; identification of functional groups essential for

enzyme activity; active site; mechanisms of enzyme action; regulatory enzymes, allosteric regulation,

isoenzymes.

31

Practical

Estimation of glucose content of blood serum by titrimetric method; glucose with glucose oxidase;

cholesterol in blood; fructose content in seminal plasma; protein by Biuret method; protein by Lowry's

method; triacylglycerols; determination of the specific activity of alkaline phosphates of bovine seminal

plasma; effect of enzyme concentration on the activity of alkaline phosphatase; determination of pH optima

of an enzyme; determination of temperature optima of an enzyme; determination of Km and Vmax of an

enzyme.

Suggested Readings

Nelson, D.I. and Cox, M.M. 2000. Lehninger Principles of Biochemistry, 3rd Ed. Macmillan Worth

Publishers, USA.

Stryer, L. 1988. Biochemistry, 3rd ed. W.H. Freemand and Co., New York.

Zubay, G. 1988. Biochemistry 2nd ed. MacMillan Publishing Co., New York, CollierMcMilian Publishers,

London.

Moran, L.A.; Scrimgeour, K.G.; Horton, H.R.; Gchs, R.S. and Rawn, J.D. 1994. Biochemistry, 2nd Ed.

Publisher-Neil Patterson, Prentice Hall Inc., Englewood Cliffs, N.J.

Murray, R.K.; Granner, O.K.; Mayes, P.A. and Rodwell, V.W. 2000. Harper's Biochemistry 25th Ed.

Publisher-Appleton & Lange/Prentice Hall International, London.

2. Intermediary Metabolism 3 + 0

Survey of intermediary metabolism; principles of bioenergetics, glycolysis; citric acid cycle; electron

transport and oxidative phosphorylation; pentose phosphate pathway, glyoxylate cycle, glycogenolysis; B-

oxidation of fatty acids; oxidative degradation of amino acids; determination of nucleotides;

gluconeogenesis, glycogen synthesis; biosynthesis of carbohydrates, lipids, amino acids and nucleotides;

photosynthesis; nitrogen and sulphur cycles; urea cycle; transport across biological membranes; the

energetics of active transport; organization of membrane transport systems in animals tissues; genetic

evidence for transport systems.

Suggested Readings

Moran, L.A.; Scrimgeour, K.G.; Horton, H.R.; Gchs, R.S. and Rawn, J.D. 1994. Biochemistry, 2nd ed.

Publisher-Neil Patterson, Prentice Hall Inc., Englewood Cliffs, N.J.

Murray, R.K.; Granner, D.K.; Mayes, P.A. and Rodwell, V.W. 2000. Harper's Biochemistry 25th Ed.

Publisher-Appleton & Lange/Prentice Hall International, London.

NeJson, D.L. and Cox, M.M. 2000 . Lehninger Principles of Biochemistry, 3rd ed. Macmillan Worth

Publishers, USA.

Stryer, L. 1988. Biochemistry, 3rd ed. W.H. Freeman and Co., New York.

Zubay, G. 1988. Biochemistry 2nd ed. MacMillan Publishing Co., New York, .Collier McMillan

Publishers, London.

3. Dairy & Food Packaging 2 + 1

Status of current packaging; critical review of the existing knowledge in packaging of products; adhesives,

graphics and labeling used in food packaging; protective packaging of foods; packaging of food products

sensitive to oxygen, light, moisture; special problems in canned foods; packaging of convenience foods;

fruits and vegetables; packaging requirements of fresh fruits and vegetables; packaging of fruit juices; fats

and oils: criteria for selection of proper packaging based on the shelf life desired; packaging of spices;

packaging of meat and poultry: packaging and transportation of fish and other sea-foods; new food

packaging processes; retort pouch technology, microwave packages, bio-degradable packages, edible

packages; industrial packaging: unitizing, palletizing, containerizing, stacking and materials handling;

32

distribution systems for packaged foods including prevention of shock damage to articles during transpor-

tation; safety aspects of packaging materials; sources of toxic materials and migration of toxins into food

materials.

Practical

Determination of thickness, GSM, grease resistance, bursting strength, tearing resistance, WVTR, puncture

resistance and edge crush resistance of packaging materials; estimation of shelf life of leafy vegetables and

seasonal fresh fruits like apples; litchi; and oranges; packaging of turmeric powder and ground red chilli

powder, testing of packaging materials for quality assurance; vacuum packaging of dairy products;

packaging of food products using retort pouch technology; packaging of food products employing

microwave technique.

Suggested Readings

Malhlouthi, M. 1994 Food packaging and preservation, B1ackie Academic & Professional, Glasgow.

Carol, F; Steinhart, M., Ellin Doyle; Barbara A. and Cochrane, 1995 Food Safety, Marcel Dekker Inc.,

Madison, Wisconsin.

Frank A., Paine Heather, Y. Paine 1983 A Handbook of Food Packaging, Leonard Hill, Glasgow

Sacharow, S. and Griffin, R.C. 1970 Food packaging. The A VI Publication, Westport, CT. USA.

4. Microbiology of Processed Foods 2 + 1

Microbial ecology of foods; main concerns; ecology of prepared foods; mechanisms of stress induced

injury to microorganisms in processed milk; repair of injured organisms; enumeration of stressed cells;

predictive modeling for food spoilage and safety; low temperature food preservation; thermal processes for

shelf stable products; recent concepts in irradiation technology; safety aspects and social acceptance; new

methods for controlling spoilage of foods; modified atmosphere packaging and shelf life of processed

foods; microbiological safety considerations; intermediate moisture foods and hurdle concept; new

prospects and problems in fermented foods; potential applictions of fermentation processes, genetically

engineered products, and ecosystem: effects of technological changes.

Practical

Production of antimicrobial factors; application of bacterial consortia in fermented food application of

hurdle concept for enhanced shelf stability of processed foods; induction of bacterial cell injury and

recovery of injured cells; effect of modified atmosphere packaging on quality and shelf life of processed

foods; production of alcoholic beverage by whey fermentation; extending shelf life of foods by food grade

bio-preservatives; development of predictive equation and its validation for food safety; assessment of

pollution in food processing environment and biodegradation of xenobiotics in foods.

Suggested Readings

James M. Jay 1987 Modem Food Microbiology, 3rd Edition, CBS Publishers & Distributors, Shahdra,

Delhi.

Susan, K. Harlander and Labuza, T. P. 1986 Biotechnology in Food Processing, Noyes Publications, New

Jersey, USA

Hui, Y.H. and George G. Khachatourians 1995 Food Biotechnology: Microorganisms, VCH Publishers

Inc, New York

Robinson, R.K. 1998 Developments in Food Microbiology Vol. 1, 2 and 3, Elsevier Applied Sciences,

London and New York.

33

5. Statistics for Industrial Applications 2 + 1







statistical basis; rational sub-group; control charts for attributes 'np'; 'p' and 'c' charts; fundamental

concepts of acceptance sampling plans; single; double and sequential sampling plans; use of sampling

inspection tables for selection of single and double sampling plans; introduction to sampling techniques

and their application to consumer preference studies.

Practical


rank correlation and coefficient of concordance; analysis of industrial experiments Use of CRD; RED and



sampling plan; use of sampling inspection tables; and different methods of selecting samples.

Suggested Readings

Snedecor, G. W. and Cochran, W.G. 1968 Statistical Methods Oxford and IBH Publishing Co., New Delhi





6. Computer Software Packages for Statistical Analysis 2 + 1

General data analysis requirements in dairy research; introduction to statistical and other standard software

packages (SYSTA T; SPSS; MS-Excel); data preparation and job control commands for statistical analysis

of data pertaining to t-test; Chi-square test; analysis of variance (ANOY A); basic experimental designs -

CRD; RED & LSD; factorial designs; partial and multiple correlation and regression; discriminant analysis;

linear programming; (using LINDO/ LINGO) software packages; least-squares analysis.

Practical

Statistical software packages and their operations; data preparation and data generation; import and export

of data from spreadsheet and database packages; application of software packages to the problems related

to: tests of significance (t; Chi-square and F-test); analysis of variance (ANOY A); partial and multiple

correlation and regression; discriminant analysis; linear programming problem; and least-squares analysis.

Suggested Readings

Snedecor, G. W. and Cochran, W.G. 1967. Statistical Methods; Oxford and IBH Publishing Co., New

Delhi

Levin, Richard I. and Rubin David, S. 1994. Statistics for Management, Prentice Hall of India, New Delhi.

Amble, Y.N. 1975 Statistical Methods in Animal Science, Indian Society of Agricultural Statistics, ICAR,

New Delhi.

Singh, R.K. and Chaudhary, B.D. 1979. Biometrical Methods in Quantitative Genetic Analysis. Genetic

Analysis, Kalyani Publishers, Ludhiana.

34

Swarup, Kanti, Gupta., P.K. and Man Mohan 1997. Operations Research. Sultan Chand and Sons, New

Delhi.

7. Research Documentation 1 + 1







Practical



standard sources of information; exercise in abstracting of research articles; demonstration of

photography; photocopying; printing; preparation and handling of audio-visual aids; preparation of

multimedia; exercise in proof corrections; research paper writing & interpretation; CD-ROM search; and

Internet search.

Suggested Readings

Balaguru, T. 1996. Managem{)ut Information Systems for Agricultural Research, NAARM, Hyderabad.




Kau1a, P.N. etc. 1996. International & Comparative Librarianship and Information Systems. B.R.




Sharma, P.S.K. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by


35

DAIRY E�GI�EERI�G

AI. CORE COURSES

1. Dairy and Food Engineering -I 2 + 1

Engineering properties of dairy and food materials and their significance in equipment design; processing

and handling of dairy and food products; concept of rheology; ideal elastic, plastic and viscous behaviour;

viscoelasticity; rheological models and constitutive equations; Maxwell model; Kelvin model and Burgers

model; viscoelastic characterisation of materials; stress-strain behaviour; creep; stress relaxation; non-

Newtonian fluids and viscometry; rheology and texture of food materials; methods of texture evaluation:

subjective and objective measurements, mechanical tests, firmness, hardness, dynamic hardness; objective

methods of measuring texture: Kramer shear stress, GFT, OTMS, Instron universal testing machine;

rheological properties of dairy products; strength of food materials; aerodynamic and hydrodynamic

characteristics; drag coefficient; terminal velocity and Reynold's number;. application of aerodynamic

properties to the separation; pneumatic handling and conveying of food products; material and energy bal-

ance; evaporation and dehydration of foods; design of single and multi - effect evaporators; design of spray

dryer and its components; separation and recovery of dried product; design of recovery system; selection

and design of auxiliary equipments; freezing of foods; freeze concentration and drying; freezing point

curves; phase diagrams; methods of freeze concentration; design problems.

Practical

Working of Instron universal testing machine; stress strain behaviour analysis of dairy and food products

using Instron testing machine; rheological studies by stress relaxation methods; creep behaviour of dairy

and food products; determination of thermo-physical properties of dairy and food products; determination

of parameters of Newtonian and non-Newtonian food products by Capillary tube viscometer; Rotational

viscometer and falling ball viscometer; design problems on evaporators; dryers; freeze drying etc.

Suggested Readings

Heldman, D.R. and Singh, R. P. 1984 Food Process Engineering The A VI Publishing Company

Mohsenin, N. N. 1986 Physical Properties of Plant and Animal Materials Gorden and Breach Science

Publishers New York

Rao, M.A. and Rizvi, S.S.H. 1986 Engineering Properties of Foods Marcel Dekker Inc., New York.

Watson, E.L. and Harper, lC.1989. Elements of food engineering. AVI Publishing Company, New York.

Charm, S.E. 1971. The Fundamental of Food Engineering. AVI Publishing Company, New York.

2. Dairy and Food Engineering - II 2 + 1

Water activity and states: a thermodynamic quantity, water sorption isotherms, hysteresis, theories of

sorption hysteresis, water activity measurement methods, water binding, control of water activity and

moisture, principles of IMF and their application; permeability and shelf-life: theoretical considerations,

permeability to gases and vapours, measurement methods, permeability of multilayer materials,

permeability in relation to packaging requirements of food products; calculation of shelf life and

requirements for packaging; deteriorative reactions;_ accelerated testing; relationship between transport

properties of the package and shelf life of packaged products; simulation of product-package-environment

interaction, shelf life simulation for moisture; oxygen and light sensitive products; theory of ultra filtration

and reverse osmosis; selection and types of membranes and properties; concentration polarization;

mathematical description of flow through membrane; application and use in dairy industry; microwave

energy absorption: physical parameters in microwave heating processes, heat transfer phenomena, equip-

ment and application in dairy and food industry.

36

Practical

Determination of water activity of foods; establishment of moisture sorption isotherm; determination of gas

transmission rates of packaging film; determination of water vapour permeability of packages; shelf life

calculation for moisture sensitive and oxygen sensitive foods; design problem on packaging systems.

Suggested Readings

Rockland, L.B.and George, F. Stewart. 1991. Water activity: Influence on Food Quality Romeo, T. Toledo.

1997. Fundamentals of Food Process Engineering

Gordon, L.Robertson. 1992. Food Packaging (Principles and Practices).

Cheryan, M. 1998. Ultrafiltration and Microfiltration Handbook.

Duckworth, R. 1975. Water Relations in Foods. Academic Press, Inc., New York

3. Heat Transfer 2 + 1

Conduction: heat transfer through rectangular fin, actual solution, effectiveness, efficiency, approximate

solution, design of profile area, triangular cylindrical and parabolic fins; two-dimensional steady-state heat

conduction, analytical and graphical solution, numerical analysis, Unsteady-state heat conduction;

graphical; analytical and numerical methods of solving unsteady state heat transfer problems, periodic heat

flow; hydrodynamic and thermal boundary layer: equation of motion for hydrodynamic boundary layer;

energy equation of thermal boundary layer; velocity distribution; temperature distribution; local heat

transfer coefficient, Nusselt number, velocity distribution in the entrance region of a tube, turbulent flow

conventive heat transfer: empirical relations in convection; the Stanton number, general equation for forced

convection from dimensional analysis, flow in a tube; parallel to a plate, film-wise condensation on vertical

surface, condensation heat transfer coefficients of a film, equations for condensation on vertical surfaces;

boiling liquids; parallel flow; counter flow; cross flow; plate heat exchangers; hydro-mechanical design;

effectiveness; number of transfer units.

Practical

To prepare and calibrate a thermocouple; to study construction, working of microwave oven and its heating

profiles; to find out thermal conductivity of dairy products/insulating powder; to study the temperature

distribution in water heated in a steam jacketed kettle (under unstirred conditions); to study the temperature

distribution in milk heating in a steam jacketed kettle (under unstirred conditions); determination of film

heat transfer co-efficient during khoa manufacturing in a steam jacketed kettle; studies on parallel flow heat

exchanger; studies on counter flow heat exchanger; determination of film heat transfer co-efficient during

manufacturing of ghee from cream; boiling heat transfer co-efficient of water; boiling heat transfer

coefficient of ghee.

Suggested Readings

Kreith, F. 1965 Principles of Heat Transfer International Text book Company, Scranton, Pennsylvania.

Eckert, E.R.G. and Drake, R.M. 1959 Heat and Mass Transfer McGraw-Hill Book Co. Inc., New York.

Jacob, M. and Hawkins, G. A. 1957 Elements of Heat Transfer John Wiley & Sons Inc., New York.

Bird, R. B. Stewart, W. E. and Lightfoot, E. N. 1994 Transport Phenomena John Wiley and Sons Inc., New

York

Gupta, C. P. and Rajendra Prakash 1986 Heat Transfer Nem Chand & Bros, Roorkee, U.P.

4. Bio-thermal Process Engineering 2 + 1

Introduction to biochemical engineering: kinetics of substrate utilization; product yield and biomass

production in cell cultures; gas liquid mass transfer in microbial systems; design and analysis of

37

fermentation vessels; residence time distribution; introduction to thermal processing; sterilization

classification; UHT systems and recent advances; factors affecting spoilage of different types of food

products and design of thermal process; aseptic packaging systems and conditions; survivor curve; thermal

death curve; arrheneous curve; techniques for determination of heat resistance of microorganisms; analysis

of thermal resistance data; processing in containers; process time; lethality; general formula for evaluation

of heating and cooling process; broken heating curve; design of batch and continuous sterilization cycles in

vat; inter-relationship between batch and continuous reactors; design calculations.

Practical

Design calculation on sizing of Fermenter, mechanical design of fermenter vessel, Agitation system design

for the fermenter, Design of cell separation equipment, Pressure and temperature profile in hydrostatic

sterilizer, Assessment of UHT-heat treatment methods

Suggested Readings

Stumbo 1965 Thermobacteriology in Food Processing Academic Press, New York

Olson, J. E. Bailey and David F. Ollis 1977 Biochemical Engineering Fundamentals; McGrawHill Book

Co. Inc., New York

Blanch, H. W. and Clark, D. S. 1996. Biochemical Engineering. Marcel Dekker Inc., New York.

Larousse, Jean and Brown, B. E. 1997. Food Canning Technology, Wiley- YCH, USA.

Pauline,M. Doran. Bioprocess Engineering Principles, Academic Press.

A2. OPTIO�AL COURSES

1. Transport Phenomena 2 + 0

Introduction to transport phenomena-molecular transport mechanism, transport properties and their

proportionality constants in momentum, energy and mass transfer;, steady state equations; momentum

transport equations for Newtonian and non-Newtonian fluids: continuity equation in different co-ordinates,

equations of motion, Navier-Stokes equations and their application in viscous fluids flow between parallel

plates and through pipes; turbulent transport mechanism mathematical analysis, eddy viscosity and eddy

diffusivity; velocity; temperature and concentration distribution; time smoothing equations; interphase

transport in isothermal system - friction factors for various geometrics; mass transfer:- Fick's law of

diffusion; diffusion of gases and liquids through solids; equimodal diffusion; Isothermal evaporation of

water into air; mass transfer coefficient; dimensional analysis - Buckingham Pi-theorem and matrix

l)1ethod; application to transport phenomena; analysis among mass; heat and momentum transfer;

Reynolds; Colburn and Martinelli analogies; boundary layer concept; theory and exact solutions for heat;

mass and momentum transfer.

Suggested Readings

Bird, R.B. 1994 Transport Phenomena John Wiley & Sons Inc., New York.

Yuan, S. W. 1969 Foundations of Fluid Mechanics Prentice Hall of India Pvt. Ltd., New Delhi.

Treybal, R.E. 1968 Mass Transfer Operations McGraw Hill Kigakusha Ltd., New Delhi.

2. Instrumentation and Process Control 2 + 1

Instrument terminology and performance system accuracy; flow sheet symbols; instrument evaluation:

electrical, mechanical, magnetic and optical transducers for measurement of process variables like

temperature, pressure, flow, level, consistency and humidity; indicating and recording devices: direct

acting and servo operated systems; digital indicators, strip and circular chart recorders, electronic data

loggers; principles of automatic process control: process characteristics; controller characteristics; closed

loop system; pneumatic and electric controllers; final controlling elements : control valves; valve sizing;

38

electronic actuators; motor drives and controls; introduction to programmable logic controllers (PLCs):

internal structure; inter facing with sensors and actuators; binary logic diagrams and ladder diagrams;

choosing a PLC system.

Practical

Study of various transducers for measurement of pressure, flow, level, humidity; temperature; study the

controller and recorder of pasteurizer; the working of controllers in constant temperature water baths; to

make ladder diagrams and flow sheet diagrams for control logics; to programme a PLC; computer interface

of a PLC.

Suggested Readings

Douglas M. Considine 1974 Process Instruments and Controls. McGraw Hill Book Co. New York

Douglas M. Considine 1964 Handbook of Applied Instrumentation. McGraw Hill Book Co. New York

Beta G. Liptak 1995 Process Measurement and Analysis Butterworth-Heinmann Ltd. Oxford, U.K.

Kempe's Engineers Yearbook 1996 Miller Freeman Information Services, U. K.

Eckman, D.P., 1972. Automatic Process Control, Wiley Eastern Private Ltd., N.D.

3. Design of Process Equipment 2 + 1

Design of vessels: codes and regulations, design for pressure and temperature, loading; allowable stresses;

minimum thickness after forming; corrosion mechanism; corrosion control; design for internal and external

pressure; cylindrical and spherical shells; formed heads; reinforcement openings; fabrication requirements;

inspection; tests and non-destructive examination pressure tests; design and stress evaluation; design of

milk storage tank; horizontal and vertical silos; insulated and un-insulated; process plant piping: codes and

regulations; testing; fabrication requirements; overall economic and safety considerations; heat exchangers:

shell and tube heat exchangers; construction codes; general design considerations; U-tube heat exchangers;

double-pipe exchanger; scraped surface exchanger; spiral tube exchangers; joints; welded tube joints;

baffers and tube bundles; tube sheet bundle; by- passing longitudinal bundles; double tube sheet

construction; clad tube sheets; plate type exchangers; air cooled heat exchangers; heat exchanger costs;

heat transfer coefficients; tank coils; external coils and pipe line tracers; jacketed vessels.

Practical

Design of short, intermediate length and long cylindrical vessels; design of spherical vessels; design of

shell and tube; double pipe, scraped surface and spiral tube heat exchangers; design of jacketed vessels -

insulation thickness; corrosion allowance

Suggested Readings

Hesse, C. R. and Ruston, J.H. 1964 Process Equipment Design Affiliated East-West Press Pvt. Ltd., New

Delhi

Kern, D.Q. 1965 Process Heat Transfer McGraw-Hill, Kogakusha Ltd., New Delhi

Foust, A.S. and others 1960 Principles of Unit Operations John Wiley and Sons Inc; New York.

Evans, F.L., 1974, Equipment Design Hand-book, Vol. 2, Gulf Publishing Houston, Texas.

McCabe, W.L.; Smith, J.C., Harriott, P., 1993, McGraw Hill Inc., International Edition.

4. Computational Method & Simulation in Dairy and Food Engineering 2 + 0

Taylor's series expansion in development of numerical differentiation; numerical differentiation

procedures: forward difference, backward difference, central difference; numerical integration :

trapezoidal rule, Simpson's rule, improper integrals, Gauss-Legrendre Quadretuse method; numerical

39

methods to solve ordinary differential equations: Euler method, improved Guier method, Runge-Kutta

method, Adam's P-c method, initial value problems; numerical solution of partial differential equation:

explicit method, implicit method, simulation concept, simulation methods and their limitations, statistical

and theoretical models; problem formulation and development of models; solution and validation of

models; data collection; processing and analysis; basic modeling problems on unit operations involved in

dairy and food processing.

Suggested Readings

Krishnamurthy, E. V. and Sen, S.K. 1976 Computer based Numerical Algorithms

Franks, Roger, G. E., 1972 Modeling and Simulation in Chemical Engineering WilleyInterscience, New

York

Reddy, R.N. and Ziegler, C.A. 1992 FORTRAN-77 with Applications for Scientists and Engineers

Maisel, Herbert and Gougnoli 1972. Simnulation of Discrete Stochastic Systems., SRA Publisher

Kobayashi, H. 1978. Modeling and Analysis: An introduction to system performance Evaluation

Methodology. Addision-Wesley Publishing Company, Canada.

5. Environmental Engineering 2 + 0

Waste water sources characteristics standards for disposal of dairy water, physical, chemical and biological

characteristics of waste water; measurement of organic content in waste water; physical unit operations in

waste water treatment - screening; racks, mixing, flocculation, sedimentation, floatation, elutriation,

vacuum filtration, incineration; chemical unit operations in waste water treatment - reaction kinetics;

chemical precipitation, aeration and gas transfer process, rate of gas transfer, adsorption, disinfection;

biological unit operations - aerobic and anaerobic cycles; kinetics of biological growth, application of

kinetics to treatment systems, aerobic waste treatment; aerobic and anaerobic waste treatment; cooling load

estimation; air duct design and room air distribution; air conditioning systems; clean-room air conditioning;

important pollutants of air; properties of particulate matter and air pollution control methods. A case study -

STP/incineration plants.

Suggested Readings

Richard A Conway & Richard D. Ross 1980 Hand Book of Industrial Waste Disposal Van Nortrand

Reinhold Company, New York

Metcalf & Eddy 1984 Waste Water Engineering Treatment Disposal and Rense McGraw Hill Publication

Lewis & Athony 1976 Industrial Air Pollution Control Equipment for Particulate C.R.C. Press, Ohio

Threkeld 1970 Thermal Environmental Engineering Prentice-Hall Inc.

6. Dairy Process Engineering 2 + 1

Hygienic design concepts; sanitary pipes and fittings; milk pumps; milking machines; bulk milk coolers;

milk collecting and chilling centres; milk tanks; stirrers and mixers; milk reception equipment;

pasteurizers; sterilizers and treatment by irradiation; C1P system; corrosion process and their control;

centrifugation; separation; cyclone separators; homogenizers; ultrafiltration; reverse osmosis and

electrodialysis; equipment for cheese, ice-cream, butter manufacture; special milk products viz, casein,

whey and lactose etc; lndigenous milk product processing, batch and continuous manufacturing systems;

packaging and filling machines; milk evaporators; multiple effect evaporators; thermo-compressors and

MVR systems; roller dryer and spray dryer; spray dryer controls; fludization characteristics of gas-solid

fluidized systems; fluidized bed dryers.

Practical

Identification of hygienic characteristics of pipes & fittings; technical specifications of milking and storage

40

equipments; equipment for chilling & pasteurization; features of centrifuges; ice cream freezers & packing

machine; cheese vat; milking machine; press & packing machine; butter manufacturing equipments;

different types of evaporators;different types of dryers; design of dairy plants; design of milk collecting and

chilling unit.

Suggested Readings

Kessler, H.G. 1981 Food Engineering and Dairy Technology; Verlag A; Kessler P.O. Box 1721, 0-8050

Freising (F.R. Germany)

Ahmad Tufail 1997 Dairy Plant Engineering and Management, Kitab Mahal, Allahabad

Newcomer, J.L. 1981 Preventive Maintenance Manual for Dairy Industry.

4. Industrial Engineering & Management 3 + 0

Industrial evolution in India: evolution of modem industry, development of public enterprises; Industrial

Management: Organization, organization theories and structures, organization goals, planning and

effectiveness, management as a system in an organization, functions of management, scientific

management; Production Planning and Control: Introduction, PPC as a management function; objectives of

PPC; product design and development; demand analysis and forecasting; resource requirement planning ;

production planning, production scheduling; dispatching and follow up; material control. Material

Handling: Definition, main objectives; factors affecting material handling systems, types of material

handling equipments; material procurement and material storage; plant maintenance: Different system of

maintenance; elements of preventive maintenance, economic aspect of maintenance; Quality Control &

Inspection: Benefits of Q.c., Principles, function~ and objectives of Q.C., difference between Q.C. and

inspection; inspection procedures; Inventory Control: Necessity and advantages of inventory control; types

of inventory, procurement and consumption cycle; economic order quantity (EOQ) optimum safety stock,

techniques of inventory; Projectology: Project formulation and implementation strategies; monitoring and

control of projects, project evaluation-benefit cost analysis; Management Information Systems:

Significance of information as a corporate resource, identification, collection, storage and retrieval of

information, ferequency of reporting and updating, introduction to decision support systems; Human

resource development: Human resource planning- people, profit and productivity, staffing, recruitment

policy, training and development programmes, motivation, incentive and promotion protocols, collective

decision making, trade unions, and collective bargaining, wages and salary administration.

Suggested Readings

Ahuja, K.K. (1993) Industrial Management, Khanna Publishers, 3rd Edition.

Chauhan, A.S. & Vaishwanar, R.S. (1999) Management of Systems. Jain Brothers. 3rd Edition. Sharma,

S.C. 1999. Management of systems, Khanna Publishers, 5th Edition.

Dr. Kumar, S. 1997. Industrial engineering and management of manufacturing systems, Satya Parkash 1st

Edition.

Nauhria, R.N. & Parkash, 1998. Management of Systems, Dhanpat Rai & Co., 2nd Edition.

8. Refrigeration & Engineering 2 + 1

Methods of refrigeration: Ice and dry ice refrigeration, evaporative and steam jet refrigeration, refrigeration

by expansion of air, refrigeration by throttling of gas and by using liquid gases, vapour refrigeration

system, absorption refrigeration systems, heat pump.; Non-conventional Refrigeration Systems: Thermo-

electric refrigeration, vortex-tube, refrigerant-mixtures, cooling by adiabatic demagnetisation; Design

elements of Refrigeration Equipments: Design elements of compressor, condenser, evaporator, cooling

tower, spray pond; balancing of different components of the system; Design of cold storage and air

conditioning systems: types of loads in cold storage and their calculations, design of cold storage for food

products, construction of cold storage, equipment selection, insulating materials, vapour barriers, care and

maintenance of cold storage.

41

Practical

To study the working of absorption refrigeration plant; the working of heat pump; to design refrigeration

equipments for a milk chilling center and to balance the different components; design a cooling tower and

spray pond for a small dairy plant; design problems on cold storage for different food products; visit to

food cold storage and non-conventional refrigeration plants.

Suggested Readings

Domkundwar, S. 1980. A Course in Refrigeration and Air Conditioning, Dhanpat Rai & Sons, Delhi.

Richard C. Jordan and Gayle B Priester, 1965 Refrigeration and air conditioning (2nd Edition), Prentice

Hall of India (Private) Ltd., New Delhi.

Kadambi, V. and Hutchinson, F.W. 1968. Refrigeration, Air Conditioning and Environmental Control in

India. 1st Edition. Prentice Hall of India Private Ltd., New Delhi.

Arora, S.C., 1973. A Course in Refrigeration and Air Conditioning, Dhanpat Rai & Sons, Delhi.

Burgess H. Jenning and Samuel R. Lewis, 1963. Air Conditioning and Refrigeration. International Text

Book Company, Scranton, Pennsylvania.


1. Technology of Milk and Milk Products 1 + 1

Market milk industry in India and abroad; principles and practices of production of high quality milk;

cleaning and sanitization of dairy equipments; manufacturing process of cream, butter and ghee; legal

standards; basic principles and manufacturing processes for cheese; paneer and chhana; different types of

cheese and their classifications; ingredients and constituents of ice cream mix preparation, freezing point

determination; manufacturing process; basic principles; manufacturing processes of concentrated and dried

milk, defects in milk and their control.

Practical

Market milk reception; pasteurization and filling; preparation of butter, cheese, paneer, Ice cream,

concentrated milk and dried milk.

Suggested Readings

Allen, H. Vernon and Southerland, Jane P., 1994. Milk and Milk Product Technology, Chemistry and

Microbiology. Chapman and Hall.

Walstra, P. and Robertzenis 1994. Dairy Chemistry and Physics. John Wiley and Sons. De, Sukumar, 1980.

Outlines of Dairy Technology. Oxford University Press.

Walstra, P., Geurts, T. J., Noomen, A., Jellema, A. and Van Boekel, M.A.J.S. 1999 Dairy Technology:

Principles of Milk Properties & Process: Marcel Dekker, New York.

Frandsen, J.H.and Arbuckle, W.S. 1961. Ice Cream and Related Products. The AVI Publishing Company,

Westport, Connecticut

2. Chemistry and Microbiology of Milk and Milk Products for Engineers 2 + 1

Definition, constituents and composition of milk; factors affecting the composition of milk; physical

properties of milk such as density/specific gravity, pH, electrical conductance, specific heat, thermal

conductivity, surface tension, viscosity refractive index, buffering and redox potential; legal standards of

milk, effect of processing treatments like cooling, heating, concentration and homogenization on milk

constituents; changes taking place in milk constituents during manufacture of dairy products; composition

and standards of milk products; introduction to Microbiology; gross morphology of bacteria, yeast, moulds

and viruses; some important genera of microorganisms; nutrition and cultivation of microorganisms;

42

multiplication and growth of bacteria; effect of some factors on microbial growth-pH, oxygen, water

activity;, temp. irradiation and chemicals; microflora of air, water and soil, indicator organisms; BOD of

effluents; microflora of milk; hygienic milk production; sources of microorganisms in milk; milk quality;

microflora of dairy equipment; cleaning and sanitization of dairy plant; microbial spoilage and preservation

of milk; lactic starter cultures; their use in fermented milk products - Dahi, Yoghurt, Cheese etc.,

microbiology of cream, butter, khoa, paneer, milk powder, milk borne diseases and their control; food

poisoning, microbial fermentation; alcohol; vinegar production;

Practical

Estimation of fat, SNF, specific gravity, acidity and pH; determination of surface tension and viscosity of

milk and refractive index and butyrorefractometer reading of ghee; Callibration of butyrometer; pipette and

lactometer; determination of hardness of water; determination of available chlorine in a sanitizer; staining

of microorganisms; Gram/Spore starting- E. coli, Lact. lactis, Staph. aureus, L. acidophilus, B. cereus, S.

cerevisiae, Aspergillus, Penicillium, growth and enumeration of organisms in broth and agar; tests for

coliforms-IMViC; MPN; PCT; completed test; Eijkmann test rapid platform tests for milk quality

evaluation of detergents and sanitizers by capacity and suspension tests; sampling techniques for

microbiological analysis of dairy products; microbiological instrumentation.

Suggested Readings

Allen H; Vernon & Jane P; Southerland 1994 Milk and milk product technology, try and microbiology

Chapman and Hall.

Walstra, P. and Robertzenis 1984 Dairy Chemistry and Physics John Wiley and Sons

Yadav, J. S., Sunita Grover, and Batish, V.K. 1993 Comprehensive Dairy Microbiology Metropolitan

Publishers, New Delhi.

Lansing, M., Prescott, John P. Harleyand Donald, A. Klein 1993. Microbiology. 2nd Edition Wm. C.

Brown Publishers Dubaque, Lowa Melbourne Australia, Oxford England.

Baianu, I.C.1992. Physical Chemistry of Food Process. AVI Publishing Company, New York.

3. Dairy Business Management 2 + 1

Concept of dairy business management, managerial decision making, functions of management. Planning-

objectives, classification of plans, planning related to finance, production and personnel aspects of the

dairy. Organizing- Fundamentals of organizational design, departmentation, principles and delegation of

authority, responsibility and accountability. StaffPersonnel management, planning, selection, introduction,

orientation and training of unskilled and skilled personnel in dairy organizations. Control- Purpose and

types of control, steps in control, characteristics of effective controls, control techniques and methods,

programme evaluation review technique (PERT), inventory control. Project appraisal and monitoring-

Standards and norms of appraisal, monitoring and its tools, management information systems, net present

value and internal rate of return. Demand analysis- Determinants of demand of dairy products,

responsiveness of demand, estimation of product and factor demand, types and approaches for demand

forecasting. Cost analysis- Application of different cost concepts and functions in managerial decisions.

Pricing-Determinants of price of dairy products, pricing under different objectives and market structures,

product differentiation and product-mix decisions. Profit planning and control- Concept, profit planning

and break even analysis in dairy industry.

Practical

Delineation of milk shed area; Case studies for solving problem situations; Demand forecasting; Estimation

of cost of milk procurement and processing; Break-even analysis and breakeven charts; Use of PERT in

dairy industry; Optimisation of product-mix; Estimation of cost of inventory; Economic lot size and other

quantity standards.

43

Suggested Readings

James, A.F., Stoner; R. Edward Freeman and Daniel R. Gilbert Jr., 1996 Management Prentice Hall of

India Pvt. Ltd., New Delhi.

Megginson, L.F., Donald, c., Mosley Paul and H. Pietri, 1983 Management. Harper International Edition,

London.

Arther A. Thompson Jr. and A.J. Strickland, 1995 Strategic Management Concept and Cases. Richard D.

Irwin Inc.

V.L.Mote, Samuel Paul and G.S.Gupta, 1977 Managerial Economics Tata McGraw Hill Publishing

Co.Ltd., New Delhi.

Joel Dean, 1979 Managerial Economics Prentice Hall of India Pvt. Ltd., New Delhi.

Stephen Hill, 1999 Managerial Economics: The analysis of business decisions. Macmillan Education Ltd.,

Hampshire.

4. Econometrics 2 +1

Concept of econometrics, relationship among economic variables; parameters and estimates, use and

importance of econometrics in economic analysis. Linear Model- specification of variables, regression

coefficient; constant term, least-squares and its assumptions; estimation of parameters of the model;

properties of least-squares estimates; Gauss-Markov Theorem; simple correlation; fixed and stochastic

regressors, method of estimation, error variance, standard error of regression coefficient. Coefficient of

determination. Test of significance and prediction. Nonlinear models. Extension of two variable linear

regression model- estimation of parameters, partial correlation coefficients, coefficient of multiple

determination, test of significance of least squares estimates. Regression analysis and analysis of variance.

Testing the overall significance of regression, improvement of fit from additional regressors. Chow test.

Consequences of left out variables. Heteroscedasticity- sources, tests, consequences and solutions. Auto-

correlationsources, consequences, Durbin-Watson test; method of estimation and prediction. Solutions for

the case of auto-correlation. Multicollinearity- tests, consequences and possible remedies. Dummy

variables and its applications. Introduction to distributed Lag Models-Koyck's Geometric lag scheme.

Practical

Estimation of parameters of single equation two variable linear model, test of significance of estimate of

parameters, coefficient of determination and economic interpretation, estimation of non-linear two variable

regression model. Estimation of parameters of three variable linear model; coefficient of multiple

determination, regression analysis and analysis of variance.

Suggested Readings

Johnston, J. 1984. Econometric Methods. McGraw Hill.

Gujarati, D.N. 1995. Basic Econometric. McGraw Hill

Kmenta, J. 1971. Elements of Econometrics McMillan, New York.

Theil, H. 1978. Introduction to Econometric. Prentice Hall of India Pvt.Ltd., New Delhi.

Maddala, G.S.1977 Econometrics, International Student Edition. McGraw Hill, Bogalusa Ltd., Tokyo.

5. Statistics for Industrial Applications 2 + 1





44







Practical



LSD; missing plot technique; factorial experiments - 22 and 23; mixed factorial experiments; control charts

for variables; control charts for attributes; single sampling plan- OC and AOQ curves; sequential sampling

plan; use of sampling inspection tables; and different methods of selecting samples;

Suggested Readings






6. Research Documentation 1 + 1




scientific writings: writing of scientific reports, thesis, research papers etc; oral and poster presentation of

a paper in conferences/symposia; standard abbreviations used in proof reading; printing technology and


Practical



standard sources of information; exercise in abstracting of research articles; demonstration of

photography; photocopying; printing; preparation and handling of audio-visual aids; preparation of

multimedia; exercise in proof corrections; research paper writing & interpretation; CD-ROM search; and

Internet search.

Suggested Readings









Sharma, P.S.K. 1987 Library & Society. Ess Ess Publication, New Delhi. CBF Style Manual Published by


ndri-pg syllabusdairy processing group

Documents

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