Course Details

Subject {L-T-P / C} : FP3511 : Dairy Process Engineering { 3-0-0 / 3}

Subject Nature : Theory

Coordinator : Dr. Dibyakanta Seth

Syllabus

Milk reception and principals of milk processing: milk storage, bulk cooling, stirring and mixing, pasteur-ization, sterilization, centrifugation, homogenization, evaporation and condensation. Spray drying of milk, principle and equipment: spray dryer, cyclone separator. Manufacturing of milk products and principles of processing of cheese, ice-cream, butter, special milk products, casein, whey, curd, butter milk etc. Equipment for indigenous milk products manufacturing. Milk ultra-filtration and reverse os-mosis. Filling Operations: Principles and working of different types of bottle filters and capping ma-chine, pouch filling machine, pre-pack and aseptic filling. Filling and Packaging machines for milk and milk products, aseptic packaging. Bulk milk handling system, care and maintenance. Hygienic design concepts, sanitary pipes and fittings, CIP system. Preventive maintenance program for Dairy Plant. Maintenance organization, development of optimum organization planned overhaul and PERT plan-ning, Utilities and sanitation in processing plant. Manufacturing of milk products and principles of processing of fluid dairy products, fat rich dairy products such as cream, butter, butter-oil, frozen dairy products such as ice-cream, fermented dairy products such as cheese and yoghurt, evaporated dairy products, dried dairy products, dairy by-products, indigenous dairy products.

Course Objectives

Course Outcomes

Student will be familiarize with the processing of milk and milk products in the dairy industry.

Essential Reading

Supplementary Reading