UNIQUE SERIES AKTU Syllabus
BFT652

Dairy Technology Lab

L-T-P0-0-2 Credits1 Session2024-25 TypeLab / Practical
Appears in 1 semester

B.Tech Food Technology · Sem 6 (Lab)

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List of Experiments / Activities

  1. 1 PRE REQUISITES: NIL
  2. 1Platform Tests of milk [ COB, MBR Test, Alcohol Test, Sediment Test]
  3. 2Determination of Fat content in Milk and Milk Products
  4. 3Determination of SNF Content in Milk
  5. 4Determination of Titratable Acidity in Milk
  6. 5Determination of Overrun in Icecream
  7. 6Preparation and Quality Testing of Butter
  8. 7Preparation and Quality Testing of Butter oil / Ghee
  9. 8Analysis of Adulteration in Milk and Milk products
Course Objectives3 points
  • To provide knowledge about the quality of milk and milk products.
  • To depict the detection of adulterants in milk and milk products.
  • To provide knowledge regarding the quality of dairy products.
Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

  1. CO1Understand basic principles of milk quality analysis.
  2. CO2Understand different methods of raw milk quality analysis.
  3. CO3Understand the significance and role of various equipments used in dairy industry
  4. CO4Understand detection methods of adulterants in milk.
  5. CO5Understand the preparation of various dairy products
  6. CO6Analyze the quality parameters of different dairy products. Bloom’ s Level POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
Text Books & References5 books

REFERENCEBOOKS

  1. S.NO

Books

  1. YEAR OF PUBLICATION / REPRINT
  2. Ramesh C. Chandan: Dairy-based Ingredients, Eagan Press 1997
  3. De Sukumar: Outlines of Dairy Technology, 46th Edition, Oxford University Press 2019
  4. Aneja, Mathur, Chandan & A. K. Bannerji: Technology of Indian Milk Products: Dairy India Publication 2002

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Official AKTU syllabus

This subject is on page 41 of the original AKTU PDF.

Official AKTU syllabus PDF ↗