New Syllabus of B.tech (Dairy Tech)

0
KERALA AGRICULTURAL UNIVERSITY

B.Tech (Dairy Science & Technology)
PROGRAMME
Course Catalogue and Syllabi

2008
1
DEPARTMENT WISE DISTRIBUTION OF COURSES
DAIRY ENGINEERING
N
o.
1
2
3
4
5
6
7
8
9
10
11
12
Catalogue
No. of
course
DE 1101
DE 1102
DE 1203
DE 1204
DE 2105
DE 2106
DE 2207
DE 3108
DE 3209
DE 3210
DE 4111
DE 4112
Name of the course

Workshop practice and Drawing
Fluid Mechanics
Thermodynamics
Heat &Mass Transfer
Electrical Engineering
Refrigeration & Air-Conditioning
Dairy Engineering
Dairy Process Engineering
Food Engineering
Instrumentation & Process Control
Dairy Plant Design and Layout
Principles of Dairy Machine Design
Total
Credit
Hours
3 (1+2)
2 (1+1)
3 (2+1)
2 (1+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
2 (1+1)
3 (2+1)
2 (1+1)
32 (19+13)
DAIRY TECHNOLOGY
N
o.
1
2
3
4
5
6
7
8
9
10
11
12
13
Catalogue
No. of
course
DT 1201
DT 2102
DT 2103
DT 2204
DT 2205
DT 2206
DT 3107
DT 3108
DT 3109
DT 3210
DT 4111
DT 4112
DT 4213
Name of the course
Credit
Hours
Market Milk
Traditional Dairy Products
Fat Rich Dairy Products
Cheese Technology
Ice-cream & Frozen Desserts
By-products Technology
Condensed & Dried Milks
Judging of Dairy products
Packaging of Dairy Products
Food Technology
Dairy Plant Management, Environmental studies & Pollution control
Hands on Training and Experiential learning
In Plant Training
Total
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
2 (1+1)
3 (2+1)
3 (2+1)
3 (2+1)
12 (0+12)
15 (0+15)
59 (21+38)
DAIRY CHEMISTRY
N
o.
1
2
3
4
5
Catalogue
No. of
course
DC 1101
DC 1102
DC 1203
DC 1204
DC 2105
Name of the course

Organic Chemistry
Physical Chemistry of Milk
Biochemistry & Human Nutrition
Chemistry of Milk
Chemistry of Milk Products
Credit
Hours
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
2 (1+1)
2
6
DC 3106
Food Chemistry
DC 3207
Chemical Quality Assurance

Total
3 (2+1)
2 (1+1)
19 (12+7)
DAIRY MICROBIOLOGY
N
o.
1
2
3
4
5
6
7
Catalogue
No. of
course
DM 1101
DM 1202
DM 2103
DM 2204
DM 2205
DM 3106
DM 3207
Name of the course

Fundamentals of Microbiology
Introductory Dairy Microbiology
Starter Cultures and Fermented Milk Products
Dairy Biotechnology
Microbiology of Milk Products
Food and Industrial Microbiology
Quality and Safety Monitoring in Dairy Industry
Total
Credit
Hours
2 (1+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
20 (13+7)
DAIRY BUSINESS MANAGEMENT

N
o.
1
2
3
4
5
6
7
8
9
Catalogue
No. of
course
DBM 1101
DBM 2102
DBM 2103
DBM 2204
DBM 3105
DBM 3106
DBM 3207
DBM 3208
DBM 3209
Name of the course

Economic Analysis
Industrial Statistics
Cost Accounting
Financial Management
Marketing Management and International Trade
Operations Research
Dairy Extension Education
Entrepreneurship Development and Industrial Consultancy
IT in Dairy Industry
Total
Credit
Hours
2 (2+0)
3 (2+1)
2 (2+0)
4 (3+1)
2 (2+0)
2 (1+1)
3 (2+1)
2 (2+0)
3 (2+1)
23 (18+5)
DAIRY HUSBANDRY
N
o.
1
2
3
4
Catalogue
No. of
course
DH 1101
DH 1102
DH 1204
DH 4205
Name of the course

Dairy Farm Management
Agronomy & Forage Production
Dairy Cattle Physiology & Nutrition
Farm Training
Total
Credit
Hours
3 (2+1)
3 (2+1)
4 (3+1)
5 (0+5)
15 (7+8)
NON-CREDIT COURSES
No.
1
Catalogue
No. of
course
STUR 1
Name of the course

South India study tour
Credit
Hours
1 (0+1) *
3
2
STUR 2
All India study tour
3
4
DH 1103
DBM 3210
Applied Biology
Report writing and Communication skills
Total
1 (0+1) *
1 (1+0) **
2 (1+1) *
5 (2+3)
* - Non credit course (not included in the credit load )

** - Non credit optional course (not included in the credit load)
Total Class room credits (upto VIIth semester) = 136
Total credits for work experience
=
32
Total credit load (excluding non credit courses) = 168
Total credits for Non credit courses
=
5
SEMESTER WISE DISTRIBUTION OF COURSES
No.
1
2
3
4
5
6
7
8
9
Catalogue No. of course

DE1101
DE 1102
DC 1101
DC 1102
DM 1101
DBM 1101
DH 1101
DH 1102
DH 1103
Semester I
Name of the course
Workshop practice and Drawing
Fluid Mechanics
Organic Chemistry
Economic Analysis
Applied Biology
Total
No.
1
2
3
4
5
6
7

DE 1203
DE 1204
DT 1201
DC 1203
DC 1204
DM 1202
DH 1204
Semester II
Name of the course
Thermodynamics
Heat & Mass Transfer
Market Milk
Chemistry of Milk
Total
Credit Hours
3 (2+1)
2 (1+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
4 (3+1)
21 (14+7)
No.
1
2
3
4
5
6
7
8

DE 2105
DE 2106
DBM 2102
DT 2102
DM 2103
DT 2103
DBM 2103
DC 2105
Semester III
Name of the course
Cost Accounting
Total
Credit Hours
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
2 (2+0)
2 (1+1)
22 (15+7)
Credit Hours
3 (1+2)
2 (1+1)
3 (2+1)
3 (2+1)
2 (1+1)
2 (2+0)
3 (2+1)
3 (2+1)
1 (1+0) *
21 (13+8)
4
No.
1
2
3
4
5
6
7
8

DT 2204
DT 2205
DBM 2204
DE 2207
DT 2206
DM 2204
DM 2205
STUR 1
Name of
the course
Semester
IV
Cheese Technology
Dairy Engineering
Dairy Biotechnology
South India Study Tour
Total
Credit Hours
3 (2+1)
3 (2+1)
4 (3+1)
3 (2+1)
3 (2+1)
3 (2+1)
3 (2+1)
1 (0+1) *
22 (15+7)
5
Semester V
No.
Name of the course
1
2
3
4
5
6
7
8
DT 3107
DC 3106
DM 3106
DT 3108
DT 3109
DE 3108
DBM 3105
DBM 3106

Food Chemistry
Operations Research
Total
Credit
Hours
3 (2+1)
3 (2+1)
3 (2+1)
2 (1+1)
3 (2+1)
3 (2+1)
2 (2+0)
2 (1+1)
21 (14+7)
Semester VI
No.
Name of the course
1
2
3
4
5
6
DT 3210
DC 3207
DM 3207
DBM 3207
DE 3209
DE 3210
DBM 3208
8
9
DBM 3209
DBM 3210
Food Technology
Food Engineering
Entrepreneurship Development and Industrial
Consultancy
Total
Credit
Hours
3 (2+1)
2 (1+1)
3 (2+1)
3 (2+1)
3 (2+1)
2 (1+1)
2 (2+0)
3 (2+1)
2 (1+1) *
21 (14+7)
Semester VII
No.
Name of the course
DE 4111
DT 4111
3
4
5
DE 4112
DT 4112
STUR 2
Dairy Plant Design & Layout

Dairy Plant Management, Environmental studies
& Pollution control
Hands on Training and Experiential Learning
All India Study Tour
Total
Credit
Hours
3 (2+1)
3 (2+1)
2 (1+1)
12 (0+12)
1 (0+1) *
20 (5+15)
Semester VIII
No.
Name of the course
1
2
DH 4205
DT 4213
Farm Training
In-Plant Training
Total
Credit
Hours
5 (0+5)
15 (0+15)
20 (0+20)
6
DAIRY ENGINEERING
DE 1101
Workshop Practice and Drawing
3 (1+2)
Introduction to workshop practice. Safety, care and precautions in workshop. Wood working
tools and their use, Carpentry and pattern making. Mould material and their applications.
Bench Fitter tools. Flat surface filing, Chipping, Scraping, Marking out. Drilling and Screwing.
Smithy and forging operations, tools and equipment. Use of jigs and fixtures in production.
Heat treatment processes: hardening, tempering, annealing, normalizing etc. Metal cutting.
Soldering & Brazing, Electric arc welding, Gas welding.
Introduction to following machine tools: (a) Lathe (b) Milling machine (c) Shaper and planer (d)
Drilling and boring machines (e) Grinder (f) CNC machines.
Drawing of lines, lettering and dimensioning, types of lines, types of lettering, types of
dimensioning. Drawing of scales. Plain scale, diagonal scale, comparative scale and Vernier
scale.
Drawing of projections; Orthographic projections, method of projections. Drawing of screw
threads; Type of threads and terminologies used in it. Screw fastening: Type of nuts, type of
bolts, stud, locking arrangements for nuts and Foundation bolt. Drawing of rivets and riveted
joints forms of rivet heads, types of riveted joints, failure of riveted joints. Drawing of welded
joints: Forms of welds, location and dimensions of welds. Drawing of keys, cotter joint, pin
joints, types of keys, types of cotter joints. Drawing of shaft couplings: Rigid couplings, loose
couplings, flexible couplings universal coupling. Drawing of shaft bearings. Journal bearings,
pivot bearings, collar bearings.
Practical
Simple exercises in Filing and Fitting, Chipping and Hack sawing, Chiselling, Tapping and
Smithy practice, Simple exercises in Arc, Gas, & Argon welding. Simple exercises in
Soldering and Brazing, Basic joints in carpentry. Operation of Lathe, Drilling machine.
DE 1102
Fluid Mechanics
2 (1+1)
Units and dimensions, Properties of fluids. Static pressure of liquids: Hydraulic pressure,
absolute and gauge pressure, pressure head of a liquid. Pressure on vertical rectangular surfaces.
Compressible and non-compressible fluids. Surface tension, capillarity. Pressure measuring
devices, simple, differential, micro and inclined manometer. Mechanical gauges, Piezometer.
Floating bodies: Archimedes principle, stability of floating bodies. Equilibrium of floating
bodies. Metacentric height.
Fluid flow: Classification - steady and unsteady flow, uniform and non uniform flow, Laminar
and turbulent flow. Continuity equation, Bernoullis theorem and its applications.
Flow through pipes: Loss of head, determination of pipe diameter, determination of discharge
coefficient, friction factor, critical velocity. Flow through orifices, mouthpieces, notches and
weirs. Vena-contracta, hydraulic coefficients, discharge losses, Time for emptying a tank. Loss
of head due to contraction, enlargement at entrance and exit of pipe.
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External and internal mouthpieces, types of notches, rectangular and triangular notches,
rectangular weirs. Venturimeters, pitot tube, Rota meter. Water level point gauge, hook gauge.
Dimensional analysis: Buckinghams theorem. Application to fluid flow phenomena. Froude
Number, Reynolds number. Weber number and hydraulic similitude.
Pumps : Classification, reciprocating, centrifugal pump. Pressure variation, work efficiency.
Types of chambers, selection and sizing. Calculation of pump horse power
Practical
Study of different pipe fittings and tools. Plotting flow rate versus pressure drop with U-tube
manometer. Verification of Bernoullis theorem. Determination of discharge coefficient for
Venturi, Orifice and V-Notch. Verification of emptying time formula for a tank.
Determination of critical Reynolds number by Reynolds apparatus. Study of reciprocating,
centrifugal and gear pump. Calibration of Rotameter. Study of different types of valves.
Problems on following topics: Pressure, capillarity and surface tension. Floating bodies,
Liquid flow, venturimeter, orifice, weir, flow through pipes, pumps.
DE1203
Thermodynamics
3 (2+1)
Basic concepts: systems, processes, cycles, energy, The Zeroth Law of Thermodynamics. Ideal
gases: Equation of state, Compression and expansion of gases. The first Law of
Thermodynamics: Internal energy, enthalpy. The second Law of Thermodynamics:
Thermodynamic temperature scale, Carnot cycle, entropy, reversibility, availability. Air Cycles:
Otto, Diesel, dual efficiencies, Plotting the cycles on various thermodynamic planes viz., P-V, TS, P-H diagram; etc.
IC. Engines: Two stroke and four stroke cycles, construction, injection and ignition of fuel,
Performance of IC engines. Fuels: Chemical properties, air for combustion, Calorific value and
its determination, Burners, firing of fuels. Renewable energy sources.
Properties of steam: Wet, dry saturated and superheated steam, Use of steam tables and Mollier
charts. Solution of problems using steam tables and Mollier chart
Steam generators: Fire tube boilers, Water tube boilers. Boiler mountings and Boiler accessories.
Draught: Natural, forced, fan, jet. Measurement of Height of chimney. Condensers. Layout of
steam pipe-line and expansion joints. Boiler trial: Codes, Indian Boiler Regulation acts. Air
Compressors: Reciprocating, Single and two stage air compressors.
Practical
Application of thermodynamics in engineering problems. Study of 2-stroke engine and 4strokes engines. Performance tests on I.C. engines. Determination of dryness fraction of
steam. To study the boiler installed in Experimental Dairy Plant, Water softening plant,
Lancashire boiler, Locomotive boiler, Babcok & Wilcox boiler, Electrode boiler, Boiler
mountings and Accessories. Study of steam pipe line layout and steam traps. Visit to plant
with steam utilization. Study of Solar water heater and biogas plants and appliances.
8
DE 1204
Heat &Mass Transfer
2 (1+1)
Basic heat transfer processes. Thermal conductivity, convective film co-efficient, Stefan
Boltzmans constant and equivalent radiation co-efficient. Overall heat transfer co-efficient,
physical properties related to heat transfer.
Conduction: One-dimensional steady state conduction, theory of heat conduction, Fouriers law,
Derivation of Fouriers equation in Cartesian co-ordinates, Linear heat flow through slab,
cylinder and sphere. Heat flow through slab, cylinder and sphere with non-uniform thermal
conductivity. Concept of electrical analogy and its application for thermal circuits. Heat transfer
through composite walls and insulated pipelines. One dimensional steady state heat conduction
with heat generation: Heat flow through slab, hollow sphere and cylinder with uniform heat
generation, Development of equations of temperature distribution with different boundary
conditions. Steady-state heat conduction with heat dissipation to environment.
Convection: Forced and free convection, use of dimensional analysis for correlating variables
affecting convective heat transfer, Concept of Nusselt number. Prandtl number, Reynolds
number, Grashoff number. Some important empirical relations used for determination of heat
transfer coefficient.
Heat Exchangers: General discussion, fouling factors, jacketed kettles, LMTD, parallel and
counter flow heat exchangers, Shell and Tube and plate heat exchangers. Heat exchanger design.
Application of different types of heat exchangers in dairy and food industry.
Ficks Law of diffusion, steady state diffusion of gases and liquids through solids. Equimolal
diffusion. Mass transfer co-efficient and problems on mass transfer.
Practical
Determination of thermal conductivity of solids, milk and food products. Study of various
types of heat exchangers. Determination of overall heat transfer co-efficient of shell and
tube, plate heat exchangers and Jacketted kettle used in Dairy and Food Industry. Studies on
temperature distribution and heat transfer in HTST pasteuriser. Design problems on heat
exchangers. Design problems on Mass Transfer.
DE 2105
3 (2+1)
Alternating current fundamentals: Electromagnetic induction magnitude of induced E.M.F.

Alternating current, R.M.S. value and average value of an alternating current. Phase relations
and vector representation. A.C. series and parallel circuits, Concept of resonance, polyphase
alternating current circuits, three-phase concept, Star and delta connections, star delta
transformation, Energy measurement. Transformers: Fundamental of transformer, Theory, vector
diagram without load and with load, Losses, voltage regulation and efficiency of transformer,
auto-transformer. Alternators: Elementary Principles, Construction and different types of
alternators, E.M.F. in alternators, circuit breakers. Induction motors : Fundamental principles,
production of rotating fields, construction, Rotor winding-squirrel cage and phase wound rotors,
Analysis of current and torque, starting of induction motors, Motor housing, selection of motor
and its controls. D.C. Machines: Construction and operation of D.C. generator, Types of
generators, various characteristics of generator, D.C. motors, torque-speed characteristics of
9
D.C. motors, Starting and speed control of D.C. motors. Electric Power Economics: Maximum
demand charge, Load factor and power factor correction. Measuring Instruments: Classification
of instruments, Elements of a generalized measurement system, static and dynamic
characteristics.
Practical
Study of voltage resonance in L.C.R. circuits at constant frequency; (a) Star connectionstudy of voltage and current relation (b) Delta connection-study of voltage and current
relation. Measurement of power in 3-phase circuit; (a) For balanced loads (b) For
unbalanced loads, by wattmeter and energy meters. Polarity test, no-load test, efficiency and
regulation test of single phase. Voltage and current relation in a 3-phase transformer of
various kinds of primary and secondary connection systems. Starting of induction motor by
the following starters : (i) D.O.L. (ii) Manual star-delta (iii) Automatic star-delta (iv) Manual
auto-transformer. Starting of slip-ring induction motor by normal and automatic rotor
starters. Test on 3-phase induction motor, determination of efficiency, line current, speed,
slip, power factor at various outputs. Determination relation between the induced armature
voltage and speed of separately excited D.C. generator. Magnetization characteristic of D.C.
generator. Study the starter connection and starting reversing and adjusting speed of a D.C.
motor. Study of various measuring instruments.
DE2106
3 (2+1)
Basic refrigeration cycles and concepts: Standard rating of refrigerating machines. Elementary
vapour compression refrigeration cycle. Theoretical vapour compression cycle, Departure from
theoretical vapour compression cycle. Representation on T-S and P-H diagrams. Effect of subcooling and superheating of refrigerant. Mathematical analysis of vapour compression
refrigeration system. Calculation of Coefficient of Performance of refrigeration system.
Methods to improve the COP. Calculation of capacity of a refrigeration system.
Refrigerants: Primary and secondary refrigerants. Common refrigerants-Ammonia, Freon, Brine
their properties and comparison.
Multiple Evaporator and Compressor systems: Applications-One compressor system, dual
compression system, comparison of systems. Control of multiple evaporator system. Working
and mathematical analysis of above systems.
Parts of Refrigeration system: Compressor, Condenser, Evaporator, Cooling tower, Spray pond,
Basic elements of design, Construction, operation and maintenance, balancing of different
components of the system.
Refrigeration Controls: Low side and high side float valves, capillary tube, thermostatic
expansion valve, automatic expansion valve, solenoid valve, High pressure and low pressure
cut-outs, thermostat, overload protector, common defects and remedies.
Refrigeration Piping: Purpose, materials, joint and fittings, water and brine pipe size selection.
Absorption Refrigeration Systems: Simple vapour absorption refrigeration systems, Practical
absorption system, Refrigerant absorbent combinations. Absorption cycle analysis.
Psychrometry: definition, properties of air-vapour mixtures, Psychrometric charts, Processes
involving air vapour mixtures, Dehumidification, humidifiers, Humidity measurements,
humidity control. Wet bulb temperature, dry bulb temperature and dew point temperature.
10
Ice bank refrigeration system used in Dairy plant salient features, design considerations for
Ice-Bank system.
Cooling load calculations: Types of loads, design conditions for air cooling, air conditioning
loads. Cold storage: Types of cold storage, Types of loads in cold storage, Construction of cold
storage. Insulating materials and vapour barriers.
Practical
Study of tools used in installation of a refrigeration plant including charging and detection of
leaks. To study different parts and learn operation of bulk milk cooler. Study of different
parts and learn the operation of a refrigeration plant/ice plant using ammonia refrigerant.
Study of different parts and learn the operation of a vapour absorption refrigeration plant.
Dismantling and assembling an open compressor and a sealed unit. Study of different parts
and refrigeration controls of the following (a) Refrigerator (b) Water cooler (c) Deep
Freezer. Comparison of their cooling coils and other systems. To find out the rating (cooling
rate) at different suction temperatures (temperature differences) and air handling capacity of
the air cooling unit. Plotting the practical refrigeration cycle on a pressure enthalpy diagram
and to compare it with a theoretical refrigeration cycle. Study of different parts and
operation of (a) Air washer, (b) Room cooler, (a) Air conditioner, (d) Chemical
dehumidifiers, (e) Cooling tower. Plotting of psychrometric process: Sensible heating &
cooling. Dehumidification & cooling and heating & humidification. Study of different
humidity indicating, recording and controlling devices. Problems on cold storage design.
Visit to cold storage.
DE 2207
Dairy Engineering
3 (2+1)
Sanitization: Materials and sanitary features of the dairy equipment. Sanitary pipes and fittings,
standard glass piping, plastic tubing, fittings and gaskets, installation, care and maintenance of
pipes & fittings.
Sanitary Pumps: Different types, construction, care and maintenance of sanitary pumps.
Milk receiving equipments: Equipments for can reception and tanker reception.
Can washers and bottle washers: Description, factors affecting washing operations, power
requirements of can and bottle washers, care and maintenance.
Milk storage tanks: types, construction, care and maintenance of milk storage tanks.
CIP cleaning and designing of CIP system.
Mechanical Separation: Fundamentals involved in separation, sedimentation and gravity setting.
Principles of centrifugal separation, different types of centrifuges and their application in Dairy
industry. Clarifiers, tri-processors and cream separators. Self de-sludging centrifuge and Bactofuge. Care and maintenance of separators and clarifiers.
Filtration: Principles involved in filtration, types and rates of filtration. Pressure drop
calculations.
Homogenization: Theory of homogenization. Classification of homogenizers. Single stage and
two stage homogenizers. Operation and power requirement of homogenizers. Care and
maintenance of homogenizers, Aseptic homogenizers.
Pasteurization: Batch, flash and continuous (HTST) pasteurizers. Use of Flow diversion valve.
Pasteurizer controls. Operation, care and maintenance of pasteurizers.
11
Sterilization: Different type of sterilizers. In bottle sterilizers, autoclaves and continuous
sterilization plant. Care and maintenance of Sterilizers
UHT sterilization different methods Operation, care and maintenance of UHT plant. Aseptic
packaging and equipment.
Filling equipments: Operation and working of different types of bottle fillers and capping
machine. Pouch filling machine, bulk handling system and aseptic filling. Care and maintenance
of filling machines.
Mixing and agitation: Theory and purpose of mixing. Equipments used for mixing solids,
liquids and gases. Different types of stirrers, paddles and agitators. Power consumption of
mixers. Selection of mixing equipment in dairy industry and mixing pumps.
Practical
To study: S.S.Pipes and fittings, gasket materials and S.S.milk pumps. Study of Milk tanker
and milk storage tanks: Can washer and bottles washer: C.I.P. Cleaning equipment: Study of
cream separator: Study of Homogenizer: Study of Batch and continuous pasteurizers:
Calculation of regeneration efficiency of Pasteurizers. Different controls in pasteurizer:
Study of different sterilizers: Study of Pouch filling machine: Study of different types of
agitators: Bottle filling and Capping machine: Visit to a dairy plant.
DE 3108
3 (2+1)
Evaporation: Basic principles of evaporators. Construction and operation, Different types of

evaporators used in dairy industry. Basic concepts of multiple effect evaporators. Flow
arrangement in multiple effect evaporators. Economy of operation of multiple effect
evaporators. Principle of Thermo compressor and MVR system. Thermodynamics of TVR and
MVR. Calculation of steam economy and overall heat transfer coefficient of multiple effect
evaporators. Calculation of heat transfer area and water requirement of condensers. Care and
maintenance of evaporators.
Drying: Principle of drying, Rate of drying-constant and falling rate, Equilibrium moisture
content, bound and unbound moisture, free moisture, critical moisture content, effect of
Shrinkage.
Classification of dryers-spray and drum dryers. Drum drier Construction, principal parts, types
and mechanism of feed distribution. Factors affecting capacity, operation, care and maintenance
of drum dryer. Calculation of drum size, overall heat transfer coefficient and capacity of roller
dryer.
Spray drier- various stages of spray drying principal parts of spray dryer types of spray
drier. Air heating systems, Atomization and feeding systems, selection of atomiser. Spray air
contact in spray dryer - Different process layout in a spray dryer. Drying of spray residence
time of particle in a spray dryer importance of residence time drying rate during constant
rate and falling rate period some empirical relations in the calculation of chamber dimensions
of a spray dryer.
Separation and recovery of dried product from a spray dryer types of powder collecting
devices Theory of solid gas separation. Dry collectors Cyclone separator, Bag filter and
Electro static separator - Wet scrubbers selection of type of powder collecting device. Control
systems in a spray dryer
12
Factors affecting bulk density of powder, Efficiency of spray dryer Thermal and Evaporative
efficiency methods to improve the thermal efficiency of spray dryer
Operation, care and maintenance of spray dryers. Instantization of powder.
Fluidization: Mechanisms of fluidization, characteristics of gas-fluidization systems. Minimum
Porosity, Bed Weight, Pressure drop in fluidized bed, Application of fluidization in drying,
Batch fluidization, Fluidized bed dryers.
Mechanization and equipment used in manufacture of indigenous dairy products, Butter and
Ghee making machine, Ice-cream and Cheese making equipments.
Membrane Processing: Ultra filtration, Reverse Osmosis and electro dialysis. Application of
different systems in Dairy and food processing salient features of each type. Membrane
configurations in UF and RO systems Plate and Frame, Tubular, Spiral wound and Hollow
fibre systems. Materials for membrane construction, Effect of milk constituents on operation,
membranes for electro-dialysis.
Practical
Study of construction and operation of: Vacuum pan, Double effect evaporator, Roller drier
and Spray dryer. Vacuum and atmospheric drum dryers. Study and operation of Butter,
Ghee, Ice-cream and cheese making equipments, Study of the Reverse Osmosis and Ultra
filtration system: Design problems on Vacuum pan, multiple effect evaporators, Roller drier
and spray drier. Visit to a milk product plant.
DE 3209
Food Engineering
3 (2+1)
Rheology: Rheology of processed food, properties of fluid foods, Measurement of Rheological

parameters, properties of granular food and powders, Properties of solids foods, Visco-elastic
models.
Texture: Measurement of food texture. Various textural properties, instruments for measuring
textural properties. Textural profile analysis.
Principles of Thermal processing: kinetics of microbial destruction, thermal death curve,
Arrhenius equation, D value, Z value, Fo value, Q10 value. Factors affecting thermal destruction
of micro-organisms.
Food Freezing: Thermal properties of frozen foods. Prediction of freezing rates. Planks
equation. Design of food freezing equipment. Air blast freezers, Plate freezers, IQF freezers and
immersion freezers. Storage of frozen foods.
Mechanism of water transport in foods. Adsorption and De-sorption behaviour of foods.
Monolayer moisture content and its measurement.
Water activity: importance of water activity. Calculation of water activity of foods.
Food dehydration: Estimation of drying time for food products, constant rate period and falling
rate period. Diffusion controlled falling rate period. Use of heat and mass balance in analysis of
continuous dryers. Fixed tray dehydration, cabinet drying, tunnel drying.
Freeze Dehydration: Heat and mass transfer in freeze drying. Calculation of drying times,
Industrial freeze drying.
Equipment for pulping, Fruit juice extraction, Blanching, Dehulling, Size reduction and
distillation.
13
Practical
Study of Rheological properties of foods. Measurement of Rheological constants of NonNewtonian fluids using Rotational Viscometer. Study of Textural profile analysis of food
products in Textural Analyser. Study of freezers and freeze dryers. Design problems on batch
freezers. Design problems for continuous freezers. Design problems on dryer. Visit to cold
storage. Visit to food processing plant.
DE 3210
2 (1+1)
Absolute and secondary instruments, Types of secondary instruments, Essentials of indicating

instruments, Constructional details of indicating instruments. Principle of induction type
instruments-shaded pole method and two pole method, compensation for frequency and
temperature errors.
Induction type voltmeter, Ammeter-advantage and disadvantages. Induction type single phase
watt hour meter-their errors and remedies. Numerical wattmeter, power factor meter, etc.
Characteristics of Instruments and Measuring Systems: Elements of generalized measuring
system, static calibration, accuracy, sensitivity, reproducibility, static errors, dead zone, drift in
measuring instruments.
Analog and digital representation of signals, Working principles and application of various
instruments for measuring temperature. Factors influencing the choice of transducers.
Mechanical Input Transducers: Level, Pressure, Flow, Velocity and Humidity. Resistive,
Capacitive, Inductive and Di-electric system for humidity measurements. Temperature
Transducers: Resistive, inductive, capacitive and thermoelectric transducer. Magnetic
Transducers: Systems based on induction and magnetic effects on moving charges, Transducers
based on permeability variation.
Practical
Preparation and calibration of thermocouple; study of the construction and working of
Bourden pressure gauge. Study the mechanism of pH meter and its electrodes. Study of
pressure transducer. Study of Proximity sensor. Study of the different parts and working of
Rotameter. Study of the different parts and working of pressure switch. Study of the
different parts of an indicating instrument. Study of the different parts and their working of
single phase induction type watt-hour meter. Visit to a microprocessor controlled dairy plant.
DE 4111
Dairy Plant Design & Layout
3 (2+1)
Introduction of Dairy Plant design and layout. Type of dairies, perishable nature of milk.
Flexibility of milk reception. Classification of dairy plants, Location of dairy plant, location
problems, selection of site.
Dairy building planning, Preparation of Process schedule, basis of dairy plant layout,
importance of planning, principles of dairy layout. Space requirements for dairy plants,
estimation of service requirements including peak load consideration. General points of
considerations for designing dairy plant, floor plant. Types of layouts, service accommodation,
14
single and multilevel design. Arrangement of different sections in dairy, locating the process
sections, utility/service sections, offices and workshop. Arrangement of equipment, milk piping,
material handling in dairies, Common problems, office layouts-flexibility. Development and
presentation of layout, model planning, Use of planning table in developing plan and detailed
layout. Choice of building construction materials.
Dairy floors, general requirement of dairy floor finishes, floors for different section of dairy.
Foundations, walls, doors and windows, Drains and drain layout for small and large dairies.
Ventilation, fly control, mold prevention, illumination in dairy plants.
Practical
Building symbols and conventional layouts for small, medium and large size dairies.
Isometric presentation of piping. Design and layout of: Milk collection/chilling centre; Fluid
milk plant (small, medium and large); Single product dairy (i) Cheese, (ii) ice-cream, (iii)
butter and (iv) ghee; Composite dairy plant.
DE 4112
2 (1+1)
Basic concepts in Statics and Dynamics. Force Systems. Equilibrium condition,

friction, Law of friction, Second moments of inertia, Parallel axis theorem.
Dynamics: Equation of motion. Translation and rotation of a Rigid body, work
and mechanics of materials: Stress-Axial Load classification Strain - Hookes
law, stress-strain diagram, Poissons Ratio: Shearing Stresses. Torsion - Torsion
formula, Angle of Twist of circular members. Power transmission, shear force
and bending moments, Shear in Beams, Bending Moment in beams. Pure
bending of beams, Flexural stress, shearing stresses in beams, relations
between Centre, Torsional and flexural loads.
Machine Design: Procedures, Specification, strength, design factor, factor of
safety, selection of factor of safety. Materials and properties. Static strength,
ductility, hardness, fatigue, designing for fatigue conditions. Theories of failure,
Stresses in elementary machine parts, Design of a drive system. Design of
length and thickness of belt. Bearing: Journal and Anti-friction bearings.
Selection of ball, tapered roller and thrust bearing. Springs, helical and leaf
springs. Energy stored in springs. Design and selection of springs.
Practical
Engineering Static & Dynamics. Work and Energy. Linear and Angular
Momentum. Stress-strain diagram and evaluation of elastic constants. Power
transmission. Shear force and bending moment diagrams. Flexural stresses.
Shearing stresses in Beams. Fits and tolerances. Design stresses in
elementary machine parts. Design of shafts, axles, keys, Springs, Couplings,
Bearings.
DAIRY TECHNOLOGY
15
DT 1201
Market Milk
3 (2+1)
Market milk industry in India and abroad: Distinctive features of tropical dairying as compared
to those of the tropical climate of developed countries.
Collection and transportation of milk. Organization of milk collection routes, milk sheds.
Practices for collection of milk, preservation of milk at farm-refrigeration, natural microbial
inhibitors including lactoperoxidase system. Microbial quality of milk produced at farm. Effect
of pooling and storing on microbiological quality of refrigerated milk. Role of psychrotrophs
and effect of tropical climate on spoilage of milk.
Grading raw milk based on Microbiological quality. National (PFA and BIS) and International
standards for various designated milks.
Reception and treatments (pre-treatments) for raw milk in the dairy plant such as chilling,
filtration /clarification and storage.
Plat form tests, chemical and dye reduction tests.
Definition and description of processes: Pasteurization, thermization, sterilization and UHT
processing.
Unit operations in dairy processing. Homogenization Definition, pre-treatments, theories,
synchronization of homogenizer with operation of pasteurizer (HTST), effect of homogenization
on physical properties of milk
Bactofugation Theory and effect on microbiological quality
Standardization of milk
Market milk-Definition, Products in market milk plant. Defects in market milk. Packaging and
distribution systems for market milk.
Manufacture of special milks Toned, Double toned, reconstituted, recombined, flavoured,
homogenized, vitaminized, sweet acidophilus milk and sterilized milk and lactose hydrolyzed
milk.
UHT Processing of milk Relevance of UHT processing in the tropical climate. UHT Plant
Description, direct, indirect, Plants with upstream and downstream homogenization, Third
generation UHT plants.
Aseptic packaging definition, types and systems of packaging, approaches for sterilization of
packages, filling systems
Technical control in UHT plant. Shelf-life of UHT milk and tests for UHT milk. Nutritive value
of milk Effect of heat processing on nutritive value. Approaches to minimize the plant loses.
Cleaning and sanitation of market milk plants types and methods.
Practical
Familiarization of equipments for reception of milk in dairy plant
Platform tests and laboratory tests for milk including test to detect the adulterants and
preservatives
Pre-treatments for milk chilling, clarification, filtration, standardization
Cream separation parts of cream separator, separation efficiency
Homogenization study the parts of homogenizer and the process, Assessment of
homogenization efficiency
Operation of LTLT and HTST and laboratory sterilizer
Sampling and chemical examination of pasteurized, sterilized and UHT processed milk
16
Sampling and routine microbiological examination of pasteurized and sterilized and UHT
milks
Preparation of special milks Toned, doubled toned, standardized, flavoured and sterilized
milks
Cleaning of storage tanks, cream separators, HTST plants manual and CIP technique
Strength of common detergents and sanitizers used in market milk plants
Visit to market milk plant and primary milk co-operative society
DT 2102
3 (2+1)
Definition, Status and scope of traditional milk products in India

Classification of traditional Indian milk products and their legal specifications and their nutritive
value
Heat desiccated traditional milk products - Khoa - types, methods of manufacture, packaging
and preservation, physicochemical changes during preparation and storage, Mechanization of
manufacture, Factors affecting the yield and Confectionaries made such as Burfi, Peda,
Milkcake, Kalakhand, Gulabjamun - their manufacturing practices and compositional profile.
Malai, Khurchan, Rabri and Basundi Product composition profile and process description,
factors affecting the yield, physico-chemical changes during manufacture
Heat and acid coagulated milk products - Chhana Product description, methods of
manufacture, packaging and preservation. Chhana based sweets Rasogolla, Sandesh,
Rasmalai, and Chhana podo, Chhana murki, Kala jamun, Chumchum, Pantoa - their
manufacturing practices, compositional profile and mechanization of manufacturing process
including packaging
Paneer product description, methods of manufacture, packaging and preservation. Physicochemical changes during manufacture and storage.Mechanization in paneer manufacturing /
packaging process. Culinary dishes from paneer
Fermented dairy products - Dahi, Misti dahi, Masala buttermilk and lassi Product description,
method of manufacture and packaging
Chakka and Shrikhand product description, method of manufacture (small and industrial
scale), packaging and preservation, physico-chemical changes and quality assurance during
manufacture and storage. Dried shrikhand
Kalan product description, method of manufacture and storage. Recent innovations
Cereal based dairy products Kheer and payasam product description, methods of
manufacture, innovations in manufacture and packaging
Palada - product description, method of manufacture, innovations in manufacture and
packaging.
Other traditional products like phirni,
Types of spoilage (both chemical and microbiological) in khoa, chhana, paneer and shrikhand
and their causes and preventive measures.
Biopreservative- principles in enhancing the shelf-life of indigenous milk products. Active
packaging technique
Practical
Preparation of Khoa, chhana and paneer from cow, buffalo and mixed milks
17
Analyses of khoa , chhana and paneer for TS/moisture, fat and acidity
Preparation of dahi, misti dahi, chakka and shrikhand
Preparation of kheer/payasam, palada, rabri and basundi
Preparation of burfi, peda, gulabjamun, milk cake, rasogolla, rasmalai sandesh, chhana podo
Preparation of paneer based culinary dishes
Economics of traditional milk product manufacture
Field trip
DT 2103
3 (2+1)
Status of fat rich dairy products in India and abroad

Cream - Definition and legal (including microbiological) standards, Efficiency of cream
separation and factors affecting it. Control of fat concentration in cream
Planning and operating a cream production unit receiving grading, sampling &weighing,
neutralization, standardization, ripening, and pasteurization/vacreation and cooling/ageing of
cream. Packaging, storage and distribution
Preparation and properties of different types of cream Table cream, sterilized cream, whipped
cream, plastic cream, frozen cream and chip-dips (cultured cream) and UHT processed cream
Factors affecting the quality of cream. Defects (both microbiological and non-microbiological)
in cream - causes and prevention.
Operation, care and maintenance of cream separators, cooler and vacreator
Butter - Introduction to butter making process, theories of churning, legal standards (BIS, PFA
and AGMARK)
Technology of butter manufacture Batch and continuous methods, over-run in butter, control
of fat loses in buttermilk, packaging, storage and transportation, rheology of butter, uses of
butter, defects in butter.
Butter making equipment Operation, care and maintenance of factory butter churn, continuous
butter making machine (CBMM)
Special butter and related products Manufacture, packaging , storage and properties of whey
butter, flavoured butter, whipped butter, renovated butter/ fractionated and polyunsaturated milk
fat products, vegetable oil-blended products and low-fat spreads
Margarine - Manufacture, packaging, storage and characteristics of different types of margarine.
Ghee and butter oil - Definition and legal specifications for ghee (BIS,PFA and AGMARK) and
butter oil.
Methods of Ghee and butter oil making batch and industrial processes, packaging and
preservation. Innovations in ghee production. Utilization of sour milk/stored butter for ghee
making, renovated ghee.
Ghee composition and changes during manufacture, fat constants and their significance
Nutritional aspects of fat rich dairy products and health aspects of milk fat
Defects in ghee.
Practical
Sampling and analysis of cream for moisture/TS, fat and acidity, MBR time
Sampling and analysis of butter for moisture, fat, salt curd and acidity
Sampling and analysis of ghee for fat, moisture, FFA
18
To study the parts of cream separator
To determine the efficiency of cream separator
Preparation of sterilized cream
Standardization, neutralization, pasteurization, ripening and ageing of cream
Study the operation of the power operated butter churn
Preparation of desi butter
Preparation of cooking butter by the hand operated churn
Manufacture of table butter using power driven churn
Study and operation of continuous ghee plant
Preparation of ghee from cream and butter
Determination of melting/slip point, B.R Reading, Baudouin test, Acidity, Helphen test for
presence of cotton-seed oil,
Detection of animal body fats and vegetable oils
Examination of quality of sodium chloride for butter making
Field trips
DT 2204
Cheese Technology
3 (2+1)
Origin, history and developments of cheese manufacture. Status and scope in India and abroad.
Definition, standards and classification of cheese.
Milk quality in relation to cheese making, Treatment of milk- physical and chemical, Cheese
additives and preservatives.
Role of starter culture in relation to cheese quality.
Rennet-preparation and properties, rennet substitutes, action of rennet on milk in relation to
cheese making.
Manufacture of different varieties of cheese Cheddar, Gouda, Swiss, Mozzarella and cottage
and whey cheeses, cream cheese and pizza cheese
Microbiological and biochemical changes during preparation and ripening of cheese
Role of milk constituents and changes during manufacture and ripening of cheese
Factors affecting the yield of cheese
Packaging, storage and distribution of cheese
Accelerated ripening of cheese
Microbiological and non-microbiological defects in cheese, their causes and prevention
Manufacture of processed cheese, cheese spread and processed cheese foods
Mechanization and automation in cheese processing
Maintenance of cheese ripening and cold stores
Recent developments in cheese Technology.
Practical
Familiarization of equipments and accessories, standardization of cheese milk
Study of factors affecting rennet action
Manufacture of cheddar, Gouda, Mozzerella, Swiss, cottage cheeses and pizza cheese
Manufacture of processed cheese, processed cheese spread and processed cheese foods
Analysis of cheese for proximate composition
Determination of ripening index
19
Field trips
DT 2205
3 (2+1)
History, development, status and scope of ice-cream industry in India and abroad
Definitions, classifications and composition of ice-cream and other frozen desserts
Role of milk constituents in manufacture of ice-cream.
Stabilizers and emulsifiers - their classification, properties and role in quality of ice-cream
Colouring and flavouring agents in ice-cream, fruits and nuts in ice-cream, sweeteners in icecream
Technology for manufacture of ice-cream and nutritive value of ice-cream
Types of ice-cream freezers. Cleaning and sanitation of ice-cream plant plant hygiene
Effect of process treatments on the physico-chemical properties of ice-cream mixes and icecream.
Processing and freezing of ice-cream mix and control of over-run. Packaging, hardening, storage
and transportation of ice cream
Defects in ice-cream - their causes and prevention
Physico-chemical properties of ice cream and compositional standards
Recent advances in ice-cream industry. Technology for manufacture of dried ice-cream mix
Indigenous frozen desserts- Kulfi, Malai-ka-baraf, Imitation ice-cream. Milk ices and lollies
Sensory evaluation of ice-cream and frozen desserts
Practical
Standardization and figuring of ice-cream mix
Manufacture of plain and fruit flavoured ice-cream
Manufacture of chocolate and fruit and nut ice-cream
Preparation of sherbets/ ices
Preparation of softy ice-cream and filled ice-cream
Manufacture of kulfi
Study of continuous and batch type ice-cream freezers
Manufacture of ice-cream by continuous process
Analysis of ice-cream for proximate composition
Field trips
DT 2206
3 (2+1)
Status and scope for utilization of dairy by-products in India and abroad
Definition-Economic loss and pollution problems on account of dairy by-products, Physicochemical characteristics and Nutritive value of dairy by-products - whey, buttermilk and ghee
residue.
By-products from skim milk Casein - types of commercial casein, their specifications,
Manufacturing processes with basic principle involved.
20
Industrial and food uses of caseins. Manufacture of sodium and calcium caseinates, their
physico-chemical and functional properties and food applications. Manufacture of casein
hydrolysates and its industrial applications.
Co-precipitates Types, their specifications, manufacturing processes with basic principle
involved, functional properties and food applications.
Whey processing and whey products. Fermented products from whey, whey beverages,
deproteinized and demineralized whey. Condensed and Dried whey types and their
specifications, manufacturing techniques. Utilization of whey products. Whey Protein
Concentrates (WPC) Methods of isolation with basic principle involved, physico-chemical
properties, functional properties and food applications.
Lactose types and specifications, methods for industrial production, refining and uses,
hydrolysis of lactose.
Buttermilk processing - Condensed butter milk, dried butter milk and utilization of buttermilk
products
Ghee residue - Composition, processing and utilization
Recent advances in dairy by-products utilization
Practical
Manufacture of edible casein from cow and buffalo milk
Manufacture of rennet casein, sodium caseinates, calcium caseinates,Co-precipitates
Chemical analysis of whey, buttermilk, casein, caseinates and Co-precipitates
Isolation of whey proteins by cold precipitation technique.
Manufacture of WPC by UF process and analysis of WPC
Manufacture of whey drinks and whey powder
Manufacture of lactose and analysis of lactose
Microbiological analysis of dried whey and casein
Incorporation of WPC in processes cheese foods
Utilization of ghee residue in toffee and chocolates
Utilization of buttermilk for spiced buttermilk
Field trips
DT 3107
3 (2+1)
Condensed milks - History, status and Scope in India and abroad

Definitions and legal standards condensed milk, sweetened condensed milk and evaporated
milk.
Manufacturing techniques Evaporated milk including pilot sterilization test, sweetened
condensed milk and Recombined sweetened condensed milk
Grading and quality of raw milk for condensed and evaporated milk, Physico-chemical changes
taking place during manufacture of condensed milk, Heat stability of milk and condensed milk,
Physico-chemical properties of condensed milk, Role of stabilizers in the stability of condensed
milk.
Defects (Chemical and microbiological) in condensed milk, their causes and prevention
Microbiological qualities of condensed milks, preservatives used in condensed and evaporated
milks.
21
Recent advances with references to freeze concentration and membrane concentration.
Dried milks - History, status and scope in India and abroad.
Definitions and legal standards (PFA, BIS and International standards), Grading and
Preservatives used in dried milks.
Quality of raw milk for dried milks, Manufacture of skim milk powder (SMP), whole milk
powder (WMP) and heat classified powders including instantiation process.
Physico-chemical changes taking place during manufacture of dried milks
Physical properties of dried milks
Defects in dried milks, their causes and prevention
Dried milk products - Definitions and legal specifications
Manufacture of infant foods, weaning foods, malted milk foods and other formulated dried
products including dairy whitener.
Properties of dried milk products, Microbiological quality of various dried milks
Management of condensed and dried milk industry
Practical
Sampling and chemical analysis of condensed milks and dried milks for their proximate
composition
Analysis of dried milks for their physical properties such as bulk density, solubility index
and other reconstituting properties
Manufacture of plain condensed milk, SCM, and Evaporated Milk
Concentration of milk by membrane processing
Manufacture of SMP by spray drying/roller drying
Manufacture of instant milk powder, infant food and dairy whitener
Field trips
DT 3108
2 (1+1)
Introduction, definition and importance of sensory evaluation in relation to consumer

acceptability and economic aspects. Factors affecting food acceptance. Terminology related to
sensory evaluation. Design and requirements of sensory evaluation laboratory.
Basic principles of senses and sensory perception Physiology of sensory organs, classification
of tastes and odours, Threshold value, factors affecting senses- visual, auditory, tactile and other
responses
Fundamental rules for scoring and grading of milk and milk products.
Types and procedure of sensory tests Different tests (Paired comparison, duo-trio, triangle),
ranking, scoring, Hedonic scale and descriptive tests
Panel selection, screening and training of judges. Requirements of sensory evaluation. Sampling
procedures. Factors influencing sensory measurements
Milk Classes of raw and processed milks, defects associated with them, milk score card and its
use. Judging and grading of milk. Preparation of milk and milk products with defects,
techniques for simulation
Cream Desirable attributes and defects in cream, Score card for cream, judging and grading of
different types of cream
22
Butter Specific requirements of high grade butter, undesirable attributes of butter, butter scorecard, Sensory evaluation of butter
Ghee Grades of ghee, special requirements of quality ghee, defects in ghee, sensory evaluation
of ghee
Fermented milks Desirable and undesirable characteristics, Sensory evaluation of Dahi,
Yoghurt, Chakka, Shrikhand, lassi and other fermented drinks
Cheese Quality attributes of some common cheese varieties and their defects, score card for
cheese, Sensory evaluation and grading of cheddar, cottage and other varieties of cheeses.
Frozen dairy products Desirable and undesirable characteristics of frozen dairy products,
Sensory evaluation of ice-cream, Kulfi, and milk sherbets
Concentrated milks Desirable attributes and defects. Judging and grading of evaporated and
condensed milks.
Dried milk products Desirable and undesirable characteristics of dried milks, Judging and
grading of dried milk products
Heat desiccated Indian milk products Desirable and undesirable characteristics. Sensory
evaluation of Khoa, and Khoa based sweets
Acid coagulated Indian milk products - Desirable and undesirable characteristics. Sensory
evaluation of paneer, chhana and chhana based sweets
Consumer acceptance studies Objectives, methods, types of questionnaires, development of
questionnaires, comparison of laboratory testing and consumer studies, limitations.
Interrelationship between sensory properties of dairy products and various instrumental and
physico-chemical tests.
Practical
Determination of threshold value for basic tastes and various odours
Selection of judging panel
Training of judges for recognition of certain common flavour, texture defects using different
types of sensory tests
Judging of milk and cream
Judging of butter and ghee
Judging of condensed and evaporated milks
Judging of milk powders
Judging of cheese and related products
Judging of frozen products
Judging of khoa and khoa based sweets
Judging of chhana and chhana based sweets
Judging of dahi and fermented dairy products
Field trips
DT 3109
3 (2+1)
Introduction - importance of packaging, History of package development

Packaging materials characteristics of basic packaging materials (paper board, corrugated
paper, and fibre board), Glass, Metal, plastics, foils and laminates, retort pouches, earthen pots,
23
wood and leafs. Package forms, Legal requirements of packaging materials and product
information.
Packaging of milk and dairy products such as pasteurized milk, UHT sterilized milk, fat rich
dairy products (ghee, and butter), Coagulated and desiccated indigenous dairy products and their
sweetmeats, Concentrated and dried milks including baby foods, Packaging of fermented and
frozen dairy products
Modern packaging Techniques Vacuum packaging, Modified atmosphere packaging (MAP),
Eco-friendly packaging, Aseptic packaging, Coding and labelling of food packages
Aseptic packaging Scope of aseptic packaging and pre-requisite conditions for aseptic
packaging, Principle and methods of package sterilization, Description of equipments (including
aseptic tanks) and machines, Micro-process control systems employed for aseptic packaging ,
package conditions and quality assurance aspects of aseptic packaging, Microbiological aspects
of packaging materials. Disposal of waste packaging materials, Packaging systems.
Smart packages, recent advances in packaging technology
Practical
Identification of packaging materials
Flame hot wire test
Testing of papers/paperboards percentage moisture, Grease resistance, Water
absorptiveness, Grammage, Tearing resistance and Bursting strength
Testing of glass bottles resistance to thermal shock
Testing of plastics and laminates Thickness, Water vapour transmission rate (WVTR),
Oxygen transmission rate (OTR), Grease resistance
Packaging of different dairy products by using prepac and vacuum packaging machines
Microbiological evaluation of packaging materials SPC, Y&M and Spore counts)
Field visits
DT 3210
Food Technology
3 (2+1)
Cereals-structure, composition, milling technology of cereals, maize, Ragi, Barley, malting of

Barley- process and uses.
Corn-types, milling, products. Major cereal products - manufacture of bakery and snack
formulations-biscuits, breads, cakes
Pasta products- macroni, noodles, spaghetti. Technology of breakfast cereals- corn flakes,
puffed, extruded snacks.
Pulses and oilseeds - Dehulling and processing technology, extraction of oil from oil seeds
sunflower, soyabean, mustard. Isolation of Soya protein, Miltone.
Meat, Fish and egg, Meat Pre slaughter care, Post mortem changes, rigor mortis, tenderization,
Processing techniques, meat products- curing, smoking, pickling, Sausages.
Fish Selection, Transportation and preservation. Fish products dehydrated fish, sausage,
pickles. Fish protein concentrate
Egg Quality assessment, Handling properties, Storage, Freezing and drying, processing
techniques powdering, processing of yolk, albumen.
24
Fruits and Vegetables Post and pre harvest techniques-Harvesting, Transportation, storage.
Processing techniques Peeling, sizing, blanching, Canning.
General fruit juice processing, clarification, concentration. Fruit powder processing.
Vegetable juices- carrot, tomato, mixed vegetable juices.
Fruit and vegetable preserves jelly, jam, marmalades, pickles, Sweet preserves.
Preparation of tomato puree, Ketchup, sauce, paste.
Beverages- Classification carbonated, non carbonated, alcoholic beverages, role of
ingredients.
Coffee structure, processing - roasting, grinding, brewing, extraction, dehydration,
Aromatization, instant coffee.
Tea Tea leaf processing, types of tea, instant tea.
Cocoa - bean processing, chocolate liquor, confectionary manufacturing process.
Functional foods - Introduction, phyto-chemicals, nutraceuticals, fibre rich foods and its
products.
Food processing plants need for cleaning and sanitation, waste management
Practical
Manufacture of Barley malt
Manufacture of Cakes/cookies
Manufacture of Fruit based drinks
Manufacture of sugar based preserves
Manufacture of jam/jelly
Manufacture of pickles meat/fish
Manufacture of tomato ketchup/sauce
Manufacture of soups-chicken/vegetable
DT 4111
Dairy Plant Management, Environmental studies &

Pollution control
3 (2+1)
Production management Definition - Function and structure of production management,

Production planning and control, work study and measurement, motion and time study
Plant operations efficiency factors, losses. Financial and managerial efficiency.
Provision for industrial legislation in India, particularly in dairy industry (statutory and nonstatutory)
Personal management Manpower planning, recruitment, training, transfer and promotion
policies, Job specifications, job evaluation, job enhancement, job enrichment, MBO,
Management information system
Working conditions Safety hazards, hazard prevention, security for plant machinery and the
employees
Plant maintenance Preventive maintenance and break-down maintenance, Spare parts
inventory, tools, lubricants etc.
Food hygiene personnel hygiene, plant hygiene, water quality
Cleaning and sanitation Different types of cleaning and sanitizing agents
25
Environmental pollution - Air pollution, Water pollution, Solid waste pollution,
Soil pollution, Noise pollution, Radio active pollution.
Food processing industry waste and its management, Management of urban
waste water, Recycling of organic waste, Recycling of factory effluent.
Effluent treatment Types of effluent treatment plant and degree of treatment of waste, Control
of Environmental pollution through law. Pollution control rules and regulations.
Composting of biological waste and Sewage. Uses of water after effluent
treatment, microbial examination.
Practical
Flow process charts of different milk products.
Identification of steps of material losses on dairy plants
Identification of hazardous process and equipments, safety and precautions
Identification and uses of common lubricants
Waste utilization processes, various treatments for waste disposal
Analysis of cleaning agents and sanitizers
Reports and records maintenance of dairy plant
Operational precautions and CIP cleaning
Analysis of industrial effluents
Determination of pH, acidity and alkalinity of effluent
Estimation of dissolved oxygen
Estimation of BOD and COD
Estimation of nitrates and phosphates
Estimation of heavy / toxic elements
Estimation of lead/ mercury,
Field trips
DAIRY CHEMISTRY
DC 1101
Organic Chemistry
3 (2+1)
Hydrogen bonding: Concepts of hydrogen bonding inter and intra molecular hydrogen bonding
in alcohol, carboxylic acids and other molecule.
Hydrophobic interactions: Elementary idea of hydrophobicity and its importance in the structure
of proteins. Alcohols: Important properties of mono, di and trihydric alcohols (Glycol and
Glycerol) Aldehydes and Ketone : Reactions of aldehydes and ketones. Importance of carbonyl
compounds in food flavors. Carboxylic acids: Ionization constant and strength of carboxylic
acids. Important reactions of carboxylic acid, Derivatives: Esters, Amides, Lactones their
preparation and reactions. Amines: Basic character of amines, important reactions. Phenols:
Acidic character of phenols and effect of nuclear substituents on it. Reactions in phenols.
Substituted carboxylic acid: important reactions of halogen substituted, Keto and Hydroxy
acids. Zwitter-ion forms, its properties viz. melting point and volatility. Amino Acids and
Peptides: Synthetic and natural amino acids General properties of amino acids. Definition and
classification of proteins. Primary, secondary, tertiary and quaternary structure of Proteins.
Carbohydrates: Definition, Classification and isomerism. Derivation of structure of Glucose,
26
open chain and ring structure. Evidences for ring structure stereochemistry and stability of
anomers. Reactions of monosaccharides. Fatty acids and Lipids: Definition and classification.
Important reaction of fatty acids (saturated and unsaturated) Structure and properties of Neutral
lipids, phospholipids and cholesterol.
Practical
Systematic identification of Organic Compounds: Aliphatic and Aromatic character,
Unsaturation, Detection of elements (Nitrogen, Sulphur and Halogens), Detection of
functional groups (Alcoholic, Phenolic, Carboxylic, Carbonyl, Aldehyde, Ketonic esters,
Amino, Amide, Nitro etc.). Preparation of derivatives: Dinitrophenylhydrazone, Oxime and
Osazone. Qualitative test for Amino Acids and Proteins: Biuret test, Million s test,
Nitroprusside Test, Ninhydrin test, Xantho proteic test, Hopkins cole reaction. Detection of
Carbohydrates (reducing & non reducing sugars) by : Molisch/ Orcinol/ Resorcinol/ Silver
mirror test. Detection of lipids and phospholipids.
DC 1102
3 (2+1)
Constituents and gross composition of milk of different species and breeds of milch animals,
Colloidal State: Distinction between true and colloidal solution, lypophilic & lypophobic
solution, properties of colloidal system. Properties of colloidal systems, Gels-their formation
and properties. Milk as a colloidal system and its stability. Elementary idea about emulsion.
Density: Density and specific gravity, pyknometer method, hydrometer lactometer. Density and
specific gravity of milk, effect of various processing variables on the density and specific
gravity of milk. Liquid State: Surface tension, surface energy interfacial tension. Surface tension
of mixtures. Surface tension of milk and the factors affecting it. Viscosity-Definition of
viscosity, Newtonian and Non-Newtonian liquids, Stokes Law, influence of temperature and
concentration of solute on viscosity. Viscosity of milk, evaporated milk and condensed milk.
Refractive index. Colligative Properties of Dilute Solution: Vapour pressure, Raoults Law,
Depression of freezing point, Elevation of boiling point. Freezing point and boiling point of
milk. Osmosis and Osmotic pressure. Inter-relation of colligative properties. Aqueous solution
of Electrolytes: Electrolytes: non-electrolytes, ionic mobility, electrical conductance, Ostwald
Dilution Law, Kohlrawsch Law, Electrical conductance of milk. Ionic Equilibria: Dissociation
of water, ionic product of water, concept of pH and pOH and their scale. Acids and bases :
Bronsted Lewis concepts of acids and bases, dissociation constants of acids and bases. Salt-their
hydrolysis. Buffer solutions. Derivation of Henderson Hasselbach equation and it application,
buffer capacity and buffer index, milk as a buffer system. Equilibrium of electrolytes. pH
indicators. Oxidation-Reduction: Redox potential, Nernst equation, electrochemical cells.
Hydrogen, glass and calomel electrodes. Redox system of milk. Nuclear Chemistry: The nature
of isotopes, radio isotopes. Half life period of radio isotopes. Some of the important radio
isotopes. Occurrence of radio nuclide in milk & milk products. Molecular Spectroscopy: The
spectrum of electro magnetic radiation, the laws of Lambert and Beer, visible, and ultra-violet
Spectroscope. Mention of mass, NMR spectroscopy.
Practical
27
Determination of density and specific gravity of milk using pyknometer, hydrometer and
lactometer. Determination of viscosity of milk using Oswald viscometer. Determination of
surface tension of milk using Stalagnometer. Interfacial tension between water-oil phase.
Determination of freezing point of milk. Preparation of a buffer solution. Determination pH
of buffer solution and milk electrometrically. Determination of acidity of milk
electrometrically. Determination of electrical conductance of milk. Determination of redox
potential of milk. Coagulation of milk using electrolytes. Determination of refractive index
of skim milk and whey. Titration of amino acid in the presence and absence of
formaldehyde. Determination of PKa1, PKa2 and PL. Verification of Lambert Beer Law.
DC 1203
3 (2+1)
Enzymes Ribozymes, isozymes, allosteric enzymes, zymogens, regulatory, Classification and

mechanism of enzyme action, Factors affecting rate of enzyme catalyzed reaction, enzyme
inhibition, Enzymes coenzymes and co-factors immobilization of enzymes, Nucleic acids and
Bioenergetics: Structure and function, definition and composition.
Structure of RNA & DNA-Anabolism and Catabolism of carbohydrates, lipids and proteins.
Vitamins and Hormones: Structure & functions, general description. Relationship between
vitamins and hormones in terms of their biological role. Elementary knowledge of milk
synthesis in mammary gland.
Theory, definition and Scope of Nutrition: Functions of the various nutrients in body. Digestion,
absorption and assimilation of nutrients. Comparative requirements and nutritional requirement
of different age groups. (WHO and ICMR standard) Methods of evaluation of nutritive value of
foods Nutritional value of cow, buffalo and human milk. Milk intolerance: lactose deficiency
and protein hyper sensitivity. Safety aspects of food additives, toxic elements, radionuclides,
pesticides and antibiotic residues in milk and milk products. Institutional feeding of workers.
Planning and implementation of national food and nutrition policies and programme. Regulatory
aspects of nutrition, IDF code on nutrition, nutrition facts under NLEA, Nutrient descriptors,
serving size and nutritional claims.
Practical
Biochemistry estimation of alkaline phosphatase and the effect of temperature and pH on its
activity. Estimation of catalases and the effect of temperature and pH on its activity.
Determination of the Michealis constant of an enzyme. Estimation of RNA by colorimetric
method Estimation of DNA by colorimetric method. Measurement of proteolysis. Lipolysis,
Amylase activity. Estimation of vitamin A; in ghee. Estimation of ascorbic acid in milk.
Estimation of vitamin D in milk. Estimation of proteins by Lowry s method. Biuret method.
Estimation of Lipids and Lipids analysis by TLC. Estimations of cholesterol in milk.
Estimation of denaturation of proteins in heated milk by dye binding method. Estimation of
HMF content in food. Determination of total nitrogen in cereal products.
DC 1204
Chemistry of Milk
3 (2+1)
28
Definition and composition of milk, factors affecting composition of milk, Nomenclature and
classification of milk proteins, Casein: Isolation, fractionation and chemical composition.
Physico-chemical properties of casein, Whey proteins: Preparation of total whey proteins: Lactalbumin and -Lactoglobulin. Properties of -Lactalbumin and - lactoglobulin,
Immmunoglobulin and other minor milk proteins and non protein nitrogen constituents of milk,
Hydrolysis and denaturation of milk proteins under different physical and chemical
environments. Estimation of milk proteins using different physical and chemical methods,
Importance of genetic polymorphism of milk proteins. Milk enzymes with special reference to
lipases, Xanthine Oxidase, phosphates, proteases and lactoperoxidase. Milk carbohydrates their status and importance. Physical and chemical properties of lactose, Sugar amine
condensation, amadori re-arrangement, production of hydroxy methyl furfural (HMF),
Processing related degradation of lactose. Definition, general composition and classification of
milk lipids. Nomenclature and general structure of glycerides, factors affecting the fatty acid
composition. Milk phospholipids and their role in milk products. Unsaponifiable matter and fat
soluble vitamins. Milk Salts: Minerals in milk (a) major mineral (b) Trace elements, physical
equilibria among the milk salts and Milk contact surfaces and metallic contamination.
Practical
Sampling techniques for chemical examination of milk. Determination of pH and titratable
acidity of milk. Determination of fat in milk by different methods. Determination of total
solids and solids not fat in milk. Determination of total milk proteins by Kjeldahal method.
Determination of casein, whey proteins and NPN in milk. Estimation of alkaline
phosphatase and lipase in milk. Determination of lactose in milk. Determination of ash in
milk. Determination of phosphorus and calcium in milk. Determination of chloride in milk.
Determination of temporary and permanent hardness of water. Estimation of available
chlorine from bleaching powder.
DC 2105
2 (1+1)
Chemical composition and legal standards of milk products.

Ghee- flavour compounds and their chemistry. Oxidative and hydrolytic deterioration,
Antioxidants, classification and their role. Process induced changes in milk-cooling, freezing,
heating, homogenization and irradiation. Physicochemical changes in milk constituents during
manufacture of khoa, chhana, rabri, kulfi and their keeping quality. Chemistry of cheese-milk
clotting enzymes from various sources, enzymatic coagulation of milk. Physicochemical
changes during ripening. Milk Powder: Structure and properties, changes during storage.
Lactose crystallization, its effect on casein and fat process related degradation of lactose.
Characteristics of infant foods. Condensed and evaporated milk: browning, gelation and salt
balance, heat stability etc. Ice cream: Properties of ice cream mix. Stability, Chemistry of
stabilizers, emulsifiers. Role of phospholipids in milk products. Physico chemical changes
while manufacturing of fermented milks.
Practical
29
Analysis of cream: Determination of acidity and fat in cream.
Analysis of butter: Fat, moisture, salt, curd and acidity.
Analysis of fat constants of ghee, peroxide value, adulteration tests for ghee.
Analysis of cheese: Sampling, moisture, fat, salt, protein and acidity.
Analysis of milk powders: Moisture, fat, ash, solubility, acidity and bulk density.
Analysis of condensed and evaporated milks: Sampling, protein, ash, sucrose and acidity.
Analysis of ice cream: Sampling, total solids, fat, sucrose and protein.
Analysis of khoa and paneer/chhana: Sampling, moisture, fat and protein.
DC 3106
Food Chemistry
3 (2+1)
Water: Water binding and chemical reactions mediated by water. Food Proteins: Classification,
physico-chemical properties, Reaction involved in processing, Reactions with alkali, Enzyme
catalysed reactions involving hydrolysis and proteolysis, Theories of formation of texturised
proteins. Lipid : Reactions involved during deep frying of food viz., autoxidation of saturated
acyl lipids and polymerization. Unsaponifiable matter contents in various fats and oils. Edible
fats and oils, classification and chemical composition. Carbohydrates: polysaccharide viz. linear,
branched and modified. Properties and utilization of common polysaccharides, viz. cellulose,
glycogen, hemicellulose and pectin. Production of dextrans and malto dextran. Food Enzymes:
Hydrolases and lipases, utilization in food industry, effect of inhibitors, pH and temperature.
Minerals in foods: Main Elements, trace elements in eggs, cereal and cereal products, vegetables
and fruits. Aroma compounds in foods: Threshold value, off flavours. Food additives: Vitamins,
amino acids, minerals. Aroma substance flavour enhancers-monosodium glutamate, nucleotides.
Sugar substitutes, sorbitol. Sweeteners-saccharin, cyclamate. Food colours. Anti-nutritional
factors and Food contaminant: Toxic-trace elements, radio nuclides. Cereals and cereal products:
Individual constituents, like proteins, lipids, carbohydrates and vitamins in cereals flour and
their relationship in dough making. Type of flours, bread making and non-bread making:
chemical composition, influence of additives/minor ingredients on baking properties. Physical,
chemical changes during baking. Legumes: Classification composition and physico-chemical
properties. Vegetables and fruits: Classification, general composition, chemical changes during
ripening and storage. Jams, jellies and pickles: Classification, composition and preservation.
Beverages: Classification, Coffee, Tea and Cocoa-gradation, composition, chemical changes
during processing, volatile compounds. Chemical preservation of foods: general principles of
food preservation, preservation through irradiation.
Practical
Determination of moisture, acidity and gluten content in flour. Determination of total ash
and acid insoluble ash in flour. Determination of starch in flour. Determination of acidity and
vitamin C in citrus fruits. Analysis of tomato ketchup for total solids, acidity, ash and salt.
Determination of total sugar in tomato ketchup. Determination of total ash and alkalinity of
soluble ash in tea. Determination of water extractive in tea leaves. Determination of
presence of Chicory in coffee powder. Determination of reducing sugars in Jam.
Determination of iron in infant foods.
30
DC 3207
2 (1+1)
Importance of chemical quality control in dairy industry; Total Quality Management (TQM),
Quality audit, Quality circles. Setting up of quality control laboratories and testing facilities:
Mobile testing laboratories. Sampling procedures: labelling of samples for analysis: choice of
analytical tests for milk and milk products for chemical analysis: instrumental methods of
analysis. Accreditation of analytical laboratories, Good Laboratory Practices (GLP).
Calibration of dairy glassware including butyrometer, pipettes, burettes, hydrometers,
lactometers and freezing point thermometer. Preparation and standardization of reagents
required in the analysis of milk and milk products. Application of PFA, AGMARK, BIS and
codex related to dairy products for the quality control of milk and milk products.
Preservatives, neutralizers and adulterants in milk and milk products and their detection.
Contaminants in milk Residues of Drugs, pesticides, disinfectants, PCBs and toxic metals.
Radio nuclides and Dioxins. Heavy metals in dairy products - methods of estimation.
Soft and hard water, temporary and permanent hardness, softening of hard water.
Practical
Calibration of dairy glassware such as pipette, burette, volumetric flasks, hydrometer,
lactometers, butyrometers. Preparation and standardization of dairy reagents such as acids,
alkalies, sodium thiosulfate, silver nitrate, Fehlings. EDTA solutions etc. Detection of
adulterants, preservatives, and neutralizers in milk and milk products. Chemical analysis of
permissible additives used in milk and milk products. Chemical analysis of detergents and
sanitizers. Preparation and testing of Gerber sulphuric acid used in fat determination. Testing
the amyl alcohol used for fat determination. Determination of temporary and permanent
hardness of water. Estimation of available chlorine in chlorine sanitizer.
DAIRY MICROBIOLOGY
DM 1101
2 (1+1)
Microbiology: History and scope: Contributions of Leeuwenhock, Pasteur and Koch.

Principles of microscopy:
Light Microscopy (Bright field, dark field, phase contrast,
fluorescence) and Electron microscopy.
Preparation and staining of specimens. Differential staining -_Gram staining , spore staining,
acid fast staining.
Microbial taxonomy: numerical taxonomy; major characteristics used in taxonomy;
classification according to Bergeys manual of systematic bacteriology.
Structure and functions of prokaryotic cells; difference between prokaryotes and eukaryotes.
Microbial growth and nutrition: the growth curve; factors affecting growth of micro organisms,
chemostat and turbidostat, estimation of bacterial growth; bacteriostatic and bactericidal agents;
the common nutrient requirements and nutritional types of micro organisms.
Microflora of air, soil and water: methods for controlling micro organisms in air; water as carrier
of pathogens.
31
Practical
General instructions for microbiological laboratory. Microbiological equipments: autoclave,
hot air oven, incubator, centrifuge, spectrophotometer, laminar air flow chamber, membrane
filter etc. Study of Compound Microscope and its parts.
Simple staining- methylene blue, crystal violet, negative staining.
Differential staining- (Gram staining, spore staining, acid fast staining).
Motility of micro organisms- hanging drop technique.
Measurement of size of micro organisms -micrometry.
Preparation of commonly used growth media - liquid and solid: simple and differential
media.
Isolation techniques for micro organisms - Streak & pour plate. Enumeration of micro
organisms in air and soil.
DM 1202
3 (2+1)
Hygienic milk production system - Clean milk production, Good Hygienic Practices (GHP)
during milk production, microbial and non microbial contaminants, their sources and entry
points in milk during various stages of production. Microbial quality of milk produced under
organized v/s unorganized milk sector in India and comparison with developed countries.
Micro organisms associated with raw milk: morphological and biochemical characteristics of
important groups and their classification; significance of different groups of bacteria
-psychrotrophs, mesophiles, thermodurics, and thermophiles
Microbiological changes in bulk refrigerated raw milk; Impact of milking, chilling,
bactofugation and membrane filtration on microbial quality of milk
Importance of psychrotrophic organisms in raw and pasteurised milks.
Microbiology of heat treated milk- thermised, pasteurised, boiled and sterilised- UHT milk;.
Role of microorganisms in spoilage of milk: souring, curdling, bitty cream, proteolysis,
lipolysis; abnormal flavours and discoloration.
Mastitic milk: organisms causing mastitis in milk, somatic cell count, technological significance
and public health significance.
Milk as a vehicle of pathogens: Food infection, intoxication and toxic infection caused by milk
borne pathogens like E. coli, Salmonella typhi, Staphylococcus aureus, Bacillus cereus,
Mycobacterium, Listeria, Yersinia, Campylobacter etc.
Antimicrobial substances in milk: immunoglobulin, lactoferrin, lysozymes, LP systems etc.
Practical
Morphological examination of common dairy organisms (size and shape, arrangement and
sporulation).
Dye reduction tests-(MBRT, RRT, TTC).
Enumeration of psychrotophic, thermophilic, thermoduric and spore forming bacteria in
milk.
Detection of sources of contamination: air, water, utensils, equipment and personnel- line
testing.
32
Spoilage of milk caused by micro organisms souring, sweet curdling, gassiness, lipolysis,
ropiness, proteolysis and discoloration.
Detection of mastitic milk, pH, SLST, somatic cell count, chloride content, Hotis test,
CAMP test.
Detection and estimation of coliforms; presumptive test, rapid coliform count, IMVIC test).
Sampling and routine microbiological examination of pasteurised and sterilised milk.
Detection of important pathogens using selective media: E. coli, Staphylococcus aureus
Salmonella and Bacillus cereus.
Detection of antibiotic residues using qualitative test.
DM 2103
3 (2+1)
Introduction to starter cultures - their importance in dairy industry, Classification -Lactococcus,

Leuconostoc, Pedicoccus, Streptococcus, Propionibacterium, Enterococcus, Brevibacterium,
yeast and mold.
Terminology of starters-mixed strain, single strain, multiple strain, define and undefined starter
cultures.
Biochemistry of lactic acid fermentation-metabolism of lactic acid bacteria-EMP pathway,
Leloir pathway, tagatose pathway-diacetyl production.
Starter culture technology-propagation of starter cultures-factors affecting propagation.- liquid
starters, dried starters, frozen starters, freeze dried starters, direct vat starters, and starter
concentrates direct bulk and direct vat starter cultures.
Factors causing inhibition of starters-compounds naturally present in milk, antibiotic.
residues, bacteriophage, bacteriocins and miscellaneous inhibitors.
Bacteriophage-lytic cycle and temperate cycle, control systems- PRM, pH control systems.
Preservation of starters: freezing and freeze-drying; factors affecting the survival of cultures
during preservation.
Quality evaluation- purity and activity of starter cultures, defects in starters-Starter distillates
Role of starter cultures in the preparation of various fermented milks, cheese manufacture and
ripening; classification of fermented milks.
Microbiology of dahi and yoghurt; different types of dahi and yoghurt; preparation; defects and
their control; symbiotic association in yoghurt; nutritional and therapeutic significance of
fermented milk products.
Kefir and Kumiss: origin and characteristics: microbiology of Kefir grains. Microbiology of
other fermented milks such as Bulgarian milk, cultured buttermilk, Leben and Yakult; their
significance.
Probiotic, prebiotic and symbiotic - their application.
Practical
Testing for purity of starter cultures; Grams staining, catalase test; creatine test.
Starter activity tests: dye reduction tests, Horrell- Ellikers test, Whitehead and Cox test.
Preparation of single and mixed starter cultures: homo fermentation and hetro fermentation
separately and also in combinations.
Maintenance and preservation of starter cultures - Freeze drying techniques - demonstration.
Preparation of concentrated starter - freeze dried and frozen types.
33
Effect of physical factors on dairy starter: temperature, pH, salt, sugar.
Testing milk for the presence of inhibitory substance using B. stearothermophilus and S.
thermophilus as indicator organisms.
Effect of antibiotic residues in milk on starter activity.
Detection of bacteriophages in cheese whey by plaque assay.
Preparation and evaluation of quality and grading of Dahi, Yoghurt, cultured butter milks,
acidophilus milk and Kumiss.
Microbiological analysis of processed cheese - Total spore count & anaerobic spore count. .
Microbiological analysis at different stages (storage and ripening) of manufacture of hard
varities of cheese-such as Cheddar cheese.
DM 2204
Dairy Biotechnology
3 (2+1)
Bacterial Genetics - Definition, scope and historical development of bio-technology,

achievement and future application.
DNA as genetic material, Structure of DNA and RNA; chromosomes and plasmids, genetic
code, DNA replication, protein synthesis; spontaneous and induced mutations in bacteria;
genetic recombination- transformation, transduction and conjugation. Vectors, cloning strategies
in bacteria and animals, Recombinant DNA technology.
Molecular genetics of dairy lactic acid bacteria - Lac operon concept- Genetics of industrially
relevant traits - casein degradation, bacteriophage resistance and production of anti microbial
peptides and flavour compounds.
Genetic manipulation of dairy starters - for improved attributes of commercial value
Fermented milk products, accelerated cheese ripening, designer milk,
Protoplast fusion & Tissue culture.
Application of biotechnology - Biotechnology for quality assurance in food industry, dairy
industry and dairy effluent treatment. Dairy enzymes and whole cell immobilization.- Ethical
issues related to use of genetically modified foods.
Practical
Isolation of plasmid and genomic DNA from bacteria (E. coli, lactic acid bacteria Agarose
gel electroporesis of DNA fragments)-Restriction analysis of DNA.
Curing of plasmids.
Preparation of competent cell. Conjugal transfer in E. coli cells.
Transformation of E. coli by calcium chloride treatment/ electroporation.
Preparation of protoplasts and protoplast fusion.
PCR technique demonstration.
Visit to a biotechnology lab.
DM 2205
3 (2+1)
34
Microbiology of Fat Rich products: Microenvironment of cream and butter. Impact of raw milk
quality and critical process factors on entry of spoilage and pathogenic organisms in cream and
butter; spoilage defects and control measures.
Ripened butter- NIZO method and advantages.
Microbiology of heat desiccated products: general microbiological quality of condensed and
evaporated milks, type of micro organisms, importance of raw milk quality, survival and growth
of micro organisms during manufacture and storage, type of spoilage and their prevention.
Microbiology of dried milks: micro flora of roller dried and spray dried milk powder and infant
milk; factors influencing the microbial quality of dried milks and infant milks; effect of storage
and reconstitution.
Microbiological aspects of membrane processed products effect of Reverse osmosis,
ultrafiltration and membrane filtration.
Microbiology of Ice cream: micro environment of ice cream, microbiological quality of
ingredients, critical process factors and their impact on entry of pathogen in ice cream, their
survival during storage, food poisoning outbreaks.
Microbiology of Indigenous milk products: predominant spoilage and pathogenic organisms in
khoa, channa, paneer, srikhand; hygienic production.
Microbiology of packaging materials - sources of contamination, control measures,
antimicrobial packaging. Legal microbial specifications and standards for different dairy
products.
Practical
Microbiological examination of raw cream, pasteurised cream, butter, condensed,
evaporated milks, ice cream, dried milks, indigenous dairy products.
MBRT of cream; psychrotropic count and lipolytic count of cream and butter;
Thermoduric, thermophilic and spore count of heat desiccated and dried milks;
Proteolytic count in various dairy products.
Microbiological examination of packaging materials.
DM 3106
3 (2+1)
Food Microbiology: Basic aspects of food microbiology- Intrinsic and extrinsic parameters that
affect microbial growth in foods.
Microbiological quality and spoilage of fruits, fruit juices, vegetables, cereals and cereal
products, meat, sea foods, carbonated soft drinks and canned foods.
Food preservation: physical methods- thermal destruction, D, Z, F- values and 12D concept;
irradiation; Preservation using low temperature, drying, chemical preservatives and natural
antimicrobial compounds.
Industrial Microbiology: Fermentation - batch and continuous, types (submerged, surface and
solid state fermentation); Fermentors: types, functions, design and control.
Criteria for selection of industrially important micro organisms; upstream processing - media
formulation, industrial and inoculums development. Down stream processing.
35
Micro organism and processes involved in the production of industrial alcohol, wine and beer,
organic acids (citric , lactic), enzymes (protease, lipase and rennet), vitamin (B-12), antibiotic
(nisin).
Microbiology of effluent treatment in food industry.
Practical
Microbiological examination of fresh and canned fruits, fruit juices and vegetables; flour
and bread, egg and meat.
Isolation of psychrophilic, osmo tolerant micro organisms from foods.
Demonstration of a table top/ 10 litre lab fermenter
Isolation of industrially important micro organisms from environment.
Production and assay of microbial enzymes (protease/ lipase).
Production of lactic acid from whey.
Production of nisin and assaying the antimicrobial activity of the culture.
Production of ethyl alcohol from molasses and whey by yeasts.
Production of fermented whey beverages.
Demonstration of irradiation in food products
Educational tour to food processing/ fermentation industries.
DM 3207
3 (2+1)
Current awareness on quality and safety of dairy foods - trends in consumer demands - safety
aspects in dairy food chain.
National and International food regulatory standards - BIS and PFA, their role in the formulation
of standards for controlling the quality and safety of dairy foods; Codex Alimentarious
Commission (CAC) in harmonization of international standards; ISO 9001:2000 QMS; ISO
22000:2005. FSMS and their application in milk production and processing.
Quality control - quality assurance - Good Manufacturing Practices (GMP), Pre- requisite
Programs and HACCP- Safe process design and operation-good practices for food handlers.
Somatic cell count impact on milk quality. Quality standards.
Risk assessment and management - Detection of pathogens - E. coli, Salmonella, Shigella,
Staphylococcus aureus, Bacillus cereus, predominant spoilage organisms, indicator organisms,
contaminants like antibiotic residues, aflatoxin, pesticides, other inhibitors - their control, shelf
life tests.
Microbial quality of air and water in dairy plant, Good sanitation practices - chlorination of
dairy water supply. Hygienic plant design and sanitation - Evaluation of the effectiveness of
sanitation programs - bio film formation. Treatment and disposal of waste water and effluents.
Practical
Evaluation of common sanitizing agents used in dairy plants by a) suspension test b)
capacity test.
Microbiological tests for assessing equipment and personnel hygiene by swab and rinse
methods.
Detection of coliforms and faecal streptococci in dairy plant.
36
Enumeration of different pathogens in dairy products: Staphylococus aureus, Bacillus
cereus, Salmonella and Shigella.
Bacteriological analysis of dairy water for: a) total viable counts b) coliform counts (MPN).
Detection of antibiotic residues, aflatoxins and staphylococcal enterotoxins in milk using
rapid techniques.
Determination of BOD in dairy waste water.
Application of HACCP principles in the preparation of dairy products.
DAIRY BUSINESS MANAGEMENT

DBM 1101
Economic Analysis
2 (2+0)
Basic concepts-wants, goods, wealth, utility, consumption, demand and supply, Consumer
behaviour-law of diminishing marginal utility and equi-marginal utility, cardinal and ordinal
utility approach for consumer s behaviors. Theory of demand-law of demand, demand
schedule, demand function, determinates of demand, individual consumer demand and market
demand, demand forecasting, elasticity of demand, price elasticity, income elasticity and cross
elasticity, Consumer s surplus. Theory of production-concepts of firm and industry, basic
factors of production and their role, production function for a single product, nature of
production function, laws of returns. Concepts of costs-fixed and variable costs, short run and
long run costs, average and marginal costs, economics and diseconomies of scale. Concept of
market-types of market, pricing and output under different market situations, market price and
normal price, price determination under perfect Competition, monopoly, oligopoly and
monopolistic competition. National income GDP, GNP, NNP, disposable personal Income, per
capita income, inflation. Economic features and characteristics of dairy sector in India. Dairy
development strategy with special emphasis in post-independence era and Operation Flood
Programme.
DBM 2102
3 (2+1)
Definition and scope; sources of animal husbandry and dairy statistics. Measures of central
tendency, Measures of dispersion, Measures of skewness and kurtosis. Moments Elementary
notions of probability, Laws of addition and multiplication of probability.
Theoretical frequency distributions: Binomial distributions and applications, Poisson
distribution and is applications, Normal distribution and its applications. Concepts of sampling
methods-Simple random sampling, stratified random sampling, cluster sampling, systematic
sampling.
Introduction to testing of hypotheses, Tests of significance-Z, t, Chi square and F tests, and their
application in the field of dairying.
37
Analysis of variance - One way and two way classification. Simple correlation coefficient and
its test of significance, Lines of regression, rank correlation. Basic concepts of statistical quality
control, Control charts for variables and attributes, Fundamental concepts of acceptance
sampling plan.
Practical
Measures of central tendency. Measures of dispersion, Moments. Skewness and Kurtosis
Fitting of binomial and Poisson distribution. Selection of random sample Application of Z
test for one and two sample problems. Application of t test for one and two sample
problems. Application of Chi-square test and F-test. Correlation and regression. Rank
correlation coefficient. Control chart for variables & attributes.
DBM 2103
Cost Accounting
2 (2+0)
Introduction, Definition, Objectives, Common terms. Costing : Essentials of sound costing

system. Different methods of costing, elements of cost : Labour-recording of time, idle time,
methods of remunerating labour, Premium & Bonus Plans, Materials, Overheads. Cost
classification : Direct and Indirect expenses, fixed and variable costs. Various methods of
apportioning indirect expenses. Inventory Management: Planning, control and costing. Stores
& storekeeping, scope & importance, purchase procedure, types of purchase, location of stores
& materials, procedure for the movement of stores, different methods of pricing materials, store
records. Cost Sheets-Different methods, Statement of cost and statement of profit estimates,
Tenders or Quotations. Contract or Terminal costing. Process Costing: Process losses and interprocess profits, joint products and by products costing. Ascertainment
of cost of milk
production. Preparation of Cost Account Information for managerial decisions.
DBM 2204
4 (3+1)
Introduction: Definition, scope and objectives of financial management. Different Systems of

Accounting: Financial Accounting, Cost accounting, Management Accounting. Doubles entry
system of Book-Keeping. Preparation of Accounting Records: Journal, Purchases and Sales
Book and Posting in Ledger, Cash Book. Preparation of Final Accounts and adjustments at the
end of trading period. Preparation of Trial Balance Banking Transactions and Bank
reconciliation statements. Statements of Financial Information: Accounting system: A source of
financial statements, Classification of capital and revenue expenditure, Balance Sheet,
Profit and Loss Account, Statement of changes in the financial position, funds flow statements,
cash flow statement, uses of funds flow and cash flow statements in financial decision making.
Financial Analysis : Nature and uses of financial analysis, Liquidity ratios, Leverage ratios,
Activity ratios, Profitability ratios, Utility of Ratio analysis. Cost Volume Profit analysis and
operating leverage, Break-even analysis, Profit analysis and operating analysis, Utility of CVP
analysis. Capital Structure: C.S Planning, risk return trade off, financial leverage. Cost of
capital: Management of cost of capital, cost of debt, debentures, preference share capital, equity
share capital & retained earning, overall cost of capital. Investment decision : Time value of
money, Net present value, Investment evaluation criteria, NPV method, Internal rate of return
38
method, Profitability index method, Pay back period method, Accounting rate of return method.
Capital budgeting: Complex Investment Decisions: Investment timing & duration Investment
decisions under inflation, Investment decisions under capital rationing. Project Report;
Feasibility Report Valuation. Working capital management-Concept & determinants of working
capital, Estimating working capital needs. Depreciation Concept and method.
Practical
Preparation of Profit and Loss account. Preparation of Balance Sheet. Preparation of Cash
flow statements. Preparation of Funds flow statements. Problems on Ratio analysis.
Problems on Break-Even Analysis. Problems on Profit analysis. Problems on Operating
Analysis. Problems on Financial leverage. Problems on Cost of Capital. Problems on
Investment decisions. Problems on Capital budgeting.
DBM 3105
2 (2+0)
Concept of marketing: Functions of marketing: concepts of marketing management: scope of

marketing management: marketing management. Process: concepts of marketing-mix, elements
of marketing-mix.
Market Structure and Consumer Buying Behaviour: Concept of market structure, marketing
environment, micro and macro environments. Consumers buying behaviour, consumerism.
Marketing Opportunities Analysis: Marketing research and marketing information systems:
Market measurement-present and future demand: Market forecasting: market segmentation,
targeting and positioning. Allocation and marketing resources. Marketing Planning Process.
Product policy and planning: Product-mix; product line; product life cycle. New product
development process. Product brand, packaging, services decisions. Marketing channel
decisions. Retailing, wholesaling and distribution. Pricing Decisions. Price determination and
pricing policy of milk products in organized and unorganized sectors of dairy industry.
Promotion-mix decisions.
Advertising: How advertising works, deciding advertising objectives, advertising budget and
advertising message.
Media Planning: Personal Selling, Publicity. Sales Promotion. Food and Dairy Products
Marketing. International Marketing and International Trade. Salient features of International
Marketing. Composition & direction of Indian exports. International marketing environment.
Deciding which & how to enter international market. Exports-Direct exports, indirect exports.
Licensing, Joint Ventures, Direct investment & internationalization process, Deciding marketing
Programme. Product promotion, Price, Distribution Channels. Deciding the Market
Organization. World Trade Organization (WTO).
DBM 3106
Operations Research
2 (1+1)
Introduction Elementary concepts, objectives of operations research, Applications of OR in

decision-making.
Modelling in Operation Research. Linear Programming: Introduction, mathematical formulation
of the problem, Graphical solution, Simplex technique for solving simple LP problems.
39
Transportation model. Definition and application of transportation model. Queuing systems and
waiting models, CPM and PERT. Inventory Control Introduction and general notations,
Economic lot size models with known demand.
Practical
Construction of OR models. LP problems . Problems on transportation. Problems on queuing
theory. Problems on CPM & PERT. Problems on inventory control.
DBM 3207
3(2+1)
History, need definition, philosophy, principles, approaches and objectives of extension

education, Present status of extension and rural Development programmes. Teaching/learning
process, Extension Teaching Methods, classification and selection of teaching methods. Nature
and importance of communication. Communication Skills: Structural and functional grammar;
meaning and process of communication, verbal and non-verbal communication; listening and
note taking, writing skills, oral presentation skills; field diary and lab record; indexing, footnote
and bibliographic procedures. Reading and comprehension of general and technical articles,
prcis writing, summarizing, abstracting; individual and group presentations, impromptu
presentation, public speaking; Group discussion. Organizing seminars and conferences. Key
elements of communication. Models of communication, process, feedback and problems in
communication. Importance of audiovisual aids in extension education. Classification, planning
and selection of A.V.Aids. Identification of rural leaders, their characteristics, roles and
functions in rural development, training of rural leaders. Definition of groups, natural types,
principles of working with groups and their mobilization. Need, principles and steps of
programme planning. Evaluation of extension programmes. Diffusion of innovations and
categories of farmers. Conceptual orientation about different terms, like-PRA, RRA, IVLP/TAR,
ATMA, ATIC, PTD etc.
Practical
Listening and note taking, writing skills, oral presentation skills; field diary and lab record;
indexing, footnote and bibliographic procedures. Reading and comprehension of general and
technical articles, prcis writing, summarizing, abstracting; individual and group
presentations Acquiring skill in use of audio-visual & other aids: Overheads Projector, Slide
Projector, Use of VCR and PA system, Camera handling. Preparation and use of visual aids
and printed material; Poster and chart, Flash card and flannel Graph, Circular letter, leaflet,
pamphlet, folder. Group Discussion Technique, Developing Communication and Overall
Skills, Brain-storming Technique for developing the Decision making Process, Interviewtechnique(s), Identification of problems of village farmers through interview method,
Writing a radio script.
DBM 3208
Entrepreneurship Development and Industrial Consultancy
2 (2+0)
40
Definition. HRM, functions of HRM, human relations in HRM, job satisfaction and morale,
employee communication, performance appraisal, employee compensation, labour welfare,
grievances, HR development. Entrepreneurship Development: Assessing overall business
environment in the Indian economy. Overview of Indian social, political and economic systems
and their implications for decision making by individual entrepreneurs. Globalisation and the
emerging business / entrepreneurial environment. Concept of entrepreneurship; entrepreneurial
and managerial characteristics; managing an enterprise; motivation and entrepreneurship
development; importance of planning, monitoring, evaluation and follow up; managing
competition; entrepreneurship development programs; SWOT analysis, Generation, incubation
and commercialization of ideas and innovations. Government schemes and incentives for
promotion of entrepreneurship. Government policy on Small and Medium Enterprises (SMEs) /
SSIs. Export and Import Policies relevant to horticulture sector. Venture capital. Contract
farming and joint ventures, public-private partnerships. Overview of horti inputs industry.
Characteristics of Indian horticultural processing and export industry. Social Responsibility of
Business.
DBM 3209
3 (2+1)
Importance of Computerization and IT in dairy industries. Computers, Operating environments

and Information Systems for various types of dairy Industries, Principles of communication.
Role of Computer in Optimization;.Use of linear programming package,. A Computer Oriented
Algorithmic approach: Dairy Process Modelling and Simulation. Applications in Dairy industry,
Use of RDBMS Introduction to SCADA & INTELUTION. CAD and CAM in Dairy Industries :
Instrumentation, Process control, Inventory control, Automation, Robotics, Expert Systems and
Artificial Intelligence, Instrumentation.
Practical
Applications of MS Excel to solve the problems of dairy technology: Statistical quality
control, Sensory evaluation of food. Chemical kinetics in dairy processing. Use of word
processing software for creating reports and presentation. Familiarization with the
application of computer in dairy industries, Milk plant, Dairy units, Fruit & Vegetable
processing unit. Familiarization with software related to dairy industry. Use of LP packages.
MIS report generation programmes, Development of MIS case studies. Visit to Industry and
knowledge of computer application in the same.
DAIRY HUSBANDRY
DH 1101
3 (2+1)
41
Present status of cattle population in Kerala and India- Introduction to Animal Husbandry
-Significance of dairy farming- Advantages and limitation of Dairy Farming- types of dairy
farming- seasonal nature of milk production.
Routine operations in the farm- Record keeping in the dairy farms
Housing of animals- requirements of housing for calves, heifers, pregnant, milking and dry
animals.
Important Indian breeds of cattle and buffaloes-exotic breeds used in India- their characteristics
and productivity
Management of milking cows-pregnant cows, heifers and calves- care at calving.
Mechanization in Dairy farms.
Organic farming-importance and practices.
Breeding of Animals- systems of breeding- cross breeding- artificial insemination
Milking and milk recording- drying of cows- machine milking
Cleaning and sanitation of cattle sheds-disposal of farm waster- dung and urine- gobar gas
production.
Factors affecting health of cattle- -Climate age and sex- signs of health and disease- - basic
principles involved in the prevention and control of common ailments of cattle- isolation and
quarantining of animals- first aid in the treatment of wounds.
Transportation of animals- exercising and castration
Practical
Recording of temperature, pulse and respiration of cattle
Body points of cattle-judging of cattle-identification of cattle-tattooing-tagging and branding
Milking of cows- hand milking and machine milking
Record maintenance in the farm- standardization of lactation records
Dentition and ageing of cattle
Handling of animals and practice of casting
Calculating space requirements of sheds
Body measurements and body weight of cattle
Preparation of project reports
Visit to organized dairy farms.
DH 1102
3 (2+1)
Importance of fodder production various agronomic practices. Preparation of land for planting
tillage objective types soil tilth tillage implements ploughs, cultivators, harrows and
hoes. Common implements used in Kerala for tillage purposes. Tractors and tractor drawn
implements (introduction only). Sowing and planting broadcasting dibbling drilling
transplanting vegetative propagation in fodder crops.
Soil productivity and its maintenance productivity vs. fertility soil - physical and chemical
properties and productivity. Soil nutrients essential elements. fertilizers common nitrogen,
phosphorus and pottassium fertilizers. Complex fertilizers mixed fertilizers fertilizer
recommendation calculations. Organic manures bulky organic manure composts
42
vemicompost - concentrated manures green manures. Time and method of application of
fertilizers and manures.
Farming systems with forage crops multiple cropping intercropping mixed cropping
relay cropping crop rotation Agroforestry silvi pastoral systems.
Forages and fodder importance of forages in animal nutrition definitions of important terms
Problems of fodder cultivation in Kerala. Fodder production scenario in Kerala coconut
gardens forage from food crops, plantation crops, fallow lands, rice fields, cover crops, border
trees, marshy lands, crop wastes, straw etc. Classification of forage crops.
Detailed study on the following fodder grasses and legumes with respect to soil and climatic
requirements, plant characters, cultivation, propagation, land preparation and planting, manures
and fertilizers, weeding and interculture, irrigation, harvesting, yield, quality, toxicities,
utilization, seed production etc: Guinea grass, Hybrid napier, Anjan grass, Setaria grass, Para
grass, Congo signal, Deenanath grass, Fodder maize, Fodder sorghum, Stylo, fodder cowpea,
Subabul and Agathy;
Brief descriptions of the following grasses and legumes: Gamba grass, Mission grass, Molasses
grass, Signal grass, Paliside grass, Carpet grass, St.Augustine grass, Gautemala grass, Tee grass,
Koronivia grass, Corigrass, themeda, Ischaemum, Teosinite, Fodder bajra, Berseem, Alfalfa,
Rice bean, Desmodium, Lablab bean, Centro, Siratro, Calapo, Velvet bean, Pueraria, Clitorea,
Calliandra, Glyricidia, Desmanthes, Fleminga etc.
Pasture and grassland management pasture under coconut various aspects - protection
control of bushes soil and water conservation Reseeding grass legume balance planting
tree fodder etc. Grazing intensity or stocking rate grazing capacity- grazing pressure, Grazing
systems continuous vs. rotational grazing advantages and disadvantages deferred grazing
strip grazing creep grazing cut and carry system.
Forage preservation - silage and hay types of silos method of ensiling precautions
additives changes occurring utilization. Hay - hay curing structures steps for making hay
utilization.
Practicals
Identification and handling of common tillage implements used in forage production;
Soil sampling and testing;
Calculations on fertilizer mixtures and fertilizer recommendations; Identification and
familiarization of various fertilizers and organic manures;
Identification of different fodder crops;
Herbarium preparation of common forage crops; Seedbed preparations for major fodder
crops;
Identification of fodder seeds; seed treatment methods for different fodder crops.
Familiarization with various forage preservation methods;
Quality evaluation of green fodder and preserved fodder.
Fodder crop planting and production (Each student may raise a fodder crop applying all the
package of practices)
Field trip to fodder farms.
DH 1204
4 (3+1)
43
Physiology Principles of body functions temperature regulation in cattle thermogenesis
and thermolysis Hormones associated with temperature regulation temperature and behavior.
Digestive system of ruminants Digestive physiology reproductive physiology of males
testes temperature regulation mechanism of erection and ejaculation Reproductive
physiology of females stages of oestrous cycle signs of oestrus ovulation fertilization
implantation and pregnancy Hormones regulating oestrous cycle and pregnancy signs of
pregnancy biological tests for pregnancy detection signs of labor parturition Involution of
uterus.
Anatomy of udder structure and function of mammary system lactogenesis galactopoieses
colostrum and its importance Letting down of milk hormonal control of milk removal
maintenance of lactation involution of udder.
Importance of animal nutrition in Indian Agriculture Essential nutrients in feed - water,
proteins, lipids, carbohydrates, minerals and vitamins Digestion and absorption of nutrients.
Feed resources for milk production classification of feed stuff Roughages and concentrates
their proximate composition conservation of fodder crops preparation and processing of
feeds and fodder Feed evaluation Nutrient requirements for growth and milk production
feeding standards feeding and management of different categories of cattle Fortification of
paddy straw mineral supplementation Recent innovations in dairy cattle nutrition.
Practical
Characteristics of bull semen Evaluation of its quality total sperm count differential
sperm count.
Examination of vulva/mucus
Recording of relative and absolute humidity temp. chart
Microscopical examination of milk for cellular debris.
Study of response to milking stimuli
Examination of stained sections of udder
Recording of climatic variables temperature and humidity
Identification of different feeds and fodder
Demonstration of chemical evaluation of feeds and fodder for proximate principles
Conservation of fodder hay and silage
Preparation of common rations for different categories of cattle.
WORK EXPERIENCE COURSES

DT 4112
Hands on Training and Experiential learning
12 (0+12)
During Hands-on-Training and Experiential Learning, students have to work in

the experimental dairy plant. They have to prepare a business plan /
entrepreneurship plan for production of dairy products from procurement of raw
material to processing including packaging and storage. They have to conduct
manufacturing, organize resources and utilities, sell the product, maintain
various accounts and documents and submit the report of performance. All the
44
students will be provided with an advisor who will guide the students in Hands
on training. During the period of the training the students are also required to
spend 7 days of Dairy extension training. For Dairy extension training the students will
have to organize dairy extension activities by conduct of seminar, exhibitions, organise study
classes in the preparation of various dairy products with the active participation and help of
Milk co-operative societies and other organisations engaged in dairy extension activities.
DT 4213
In Plant Training
15 (0+15)
For in-plant training, the students have to work in the Commercial Dairy Plants
to acquire state of the art of technology through exposure to actual field
conditions. This will be conducive in enhancing linkages between academic
institution and industry and for more job opportunity to outgoing students. One
academic staff member of the college will coordinate the in-plant training
program as Associate Deans representative and monitor the entire in-plant
training.
DH 4205
Farm Training
5 (0+5)
For Farm training the students have to work in different organized Dairy farms in the state. They
have to familiarize with the various activities of the farm and get acquainted with the different
aspects of Farm management. One academic staff member of the college will
coordinate the Farm training program as Associate Deans representative and
monitor the entire in-plant training.
NON CREDIT COURSES
DH 1103
Applied Biology
1 (1+0) **
Historical review, discovery of cell, cell theory

Cell as a basic unit of life, unicellular and multi-cellular organisms, structure of cell (size and
shape, plasma membrane, organelles, inclusions nucleus)
Characteristics of Animal and plant cells, structure of eukaryotic and prokaryotic cells, bacteria,
viruses, fungi
Cytological techniques staining, microscopy
Cell reproduction sexual and asexual reproduction. Cell cycle process of mitosis and meiosis
their significance.
Structure and function of Animal life Animal tissues, digestive system, respiratory system,
circulatory system, nervous system, excretion and osmoregulation, reproduction, growth , repair
and ageing.
Hereditary and variation DNA as genetic material, origin and evolution of life.
DBM 3210
1 (1+1) *
45
Structural and functional grammar; meaning and process of communication,

verbal and non-verbal communication; listening and note taking, writing skills,
oral presentation skills; field diary and lab record; indexing, footnote and
bibliographic procedures. Reading and comprehension of general and technical
articles, prcis writing, summarizing, abstracting; individual and group
presentations, impromptu presentation, public speaking; Group discussion.
Organizing seminars and conferences.
Practical
Listening and note taking, writing skills, oral presentation skills; field diary
and lab record; indexing, footnote and bibliographic procedures. Reading and
comprehension of general and technical articles, prcis writing,
summarizing, abstracting; individual and group presentations.
STUR 1
South India Study Tour
1 (0+1) *
To familiarise the students with the latest developments in dairy and food processing, the
students have to undertake visit to various dairy and food industries and also various
organisations of different parts of South India.
STUR 2
All India Study Tour
1 (0+1) *
To familiarise the students with the latest developments in dairy and food processing. The
students have to undertake visit to various dairy and food industries and also to various
organisations of different parts of North India.
46
Rules for work experience Programme for B.Tech(D.Sc. & Tech.) Course
1. The B.Tech (D.Sc. & Tech.) course curriculum stipulates successful completion of Three
work experience courses during the VIIth and VIIIth semester as a part of the requirements for
the degree programme.
2. The work experience programme is divided into Three parts. First part, DT 4112 is intended
for undergoing Hands on training and Experiential learning in the Experimental Dairy plant
and Extension training during the VIIth semester. The second part DH 4205 is intended for
gaining practical experience in the management of an organised Dairy farm. This training is
scheduled in the VIIIth semester and the duration is for 35 days. The third part, DT 4213 is
intended for gaining practical experience in the operation, maintenance and management of
a large Commercial Dairy plant. This training is scheduled in the VIII th semester and the
duration of the training is 70 days. The date of commencement and termination of the work
experience programme will be announced by the Associate Dean.
3 To register for the Hands on Training and Experiential Training course DT 4112, the
students should have completed satisfactorily the minimum residential requirements of six
semesters excluding period of discontinuance, if any. The students will be divided into
different groups and one course teacher will be nominated for coordinating the activities of
the hands on training and the extension training programme. However, the entire training
programme will be under the control of the Associate Dean.
4. To register for the work experience courses DT 4213 and DH 4205, the students should have
completed satisfactorily the minimum residential requirements of seven semesters excluding
period of discontinuance, if any. The students will be divided into different groups and will
be send to different commercial Dairy Plants for a period of 70 days for the course DT 4213.
The students will be send to the different organised Dairy farms for a period of 35 days for
the course DH 4205. The Associate Dean will nominate the course teachers for both the
work experience courses and they have to monitor the training. However, the entire training
programme will be under the control of the Associate Dean.
5. The students have to report before the course teacher and register themselves for the Work
Experience Programme on the date of commencement after paying the prescribed fees.
6. Late registration will not be permitted normally. However, in exceptional cases according to
the rules in force for late registration of courses, the Associate Dean may sanction late
registration. The days so lost will be adjusted by extending the work experience programme
for a corresponding period.
7. Students have to strictly observe the rules and regulations of the institution where he/she is
deputed for undergoing the work experience programme. He/She has to satisfy the minimum
attendance requirement of 80% for the Hands on training and Experiential learning
programme DT 4112 and 90% for the work experience programmes DH 4213 and DT 4205.
As directed by the Officer-in-charge, the student is required to attend to all the activities both
technical and administrative, pertaining to the institution where he/she is posted.
8. Leave for a period longer than 10 days shall be granted only by the Associate Dean. Request
for leave must be accompanied by relevant documental evidences and forwarded through the
officer-in-charge of the institution with due recommendation where the student undergoes
the training. Leave of shorter duration shall be granted by the Head of the unit where the
student undergoes the training. In all such cases where leave has been sanctioned beyond the
eligible limit, the period of the course shall be extended correspondingly.
47
9. Unauthorised absence during the work experience programme will invite disciplinary action
as decided by the Associate Dean. If the number of days of unauthorized absence is more
than 3 days, the students have to repeat the entire semester period. The student will not be
eligible for any stipend during the period so repeated. Leave of any kind cannot be claimed
as a matter of right and Associate Dean shall have the right to refuse leave.
10. The course teachers for the work experience programme shall visit the various institutions
where the students are undergoing training to make an on-the-spot assessment of the
students participation in the work experience programme. The students shall maintain a
daily diary of the work carried out by him/her and get it approved every week by the
Officer-in-charge of the institution. This diary should be available with them while on duty
and should be produced on demand for inspection by the course teacher/other officials of the
University. On completion of training at an institution, the officer-in-charge of the unit shall
counter sign the work diary maintained by the students and shall make an assessment of the
work of the candidate based on a proforma prescribed showing the details of attendance etc
and forward the same to the Associate Dean in a confidential cover. This report will be given
due weightage at the time of evaluation of the work diary. On final completion of the work
experience programme, the students shall consolidate the work diary maintained at various
institutions and shall submit the same in bound form of A-4 size to the course teacher for the
final evaluation of the work experience programme.
11. Evaluation of the Hands on training programme DT 4112, and Work experience programme
DT 4213 and DH 4205 consists of two parts: one pertaining to the training period and the
other pertaining to a post training examination. The course teachers shall evaluate the
training undergone by the student on the basis of the work diary submitted by the student
and the proforma forwarded by the officer-in-charge of the units where the student has
undergone training. A total of 50 marks will be allotted for the work diary. A student getting
minimum 30 marks for the work diary will be considered to have undergone the training
satisfactorily and will become eligible for appearing in the post training examination.
12. Those students whose Hands on training for the course DT 4112 has been adjudged as
unsatisfactory based on work diary (less than 30 marks)/confidential report containing
percentage of attendance shall undergo the training in the experimental dairy plant for
another semester. Those students whose work experience programme for the courses
DT
4213 and DH 4205 has been adjudged as unsatisfactory based on work diary (less than 30
marks)/confidential report containing percentage of attendance shall undergo the training for
another semester for the course at an institution decided by the Associate Dean. No stipend
will be given for the above period of training repeated by the students.
13. The post training examination for the Hands on training DT 4112 will be conducted at the
end of the VIIth semester by a committee consisting of Associate Dean, Head of the
Experimental Dairy plant and the course coordinator. A total of 50 marks will be allotted for
the post training examination (40 marks for theory, 10 marks for viva). A student getting
minimum of 30 marks will be considered to have passed the post training examination.
Student getting less than 30 marks in the post training examination will be graded as US
and will be required to appear for a re-examination as a separate semester, the date which
will be decided by the Associate Dean.
14. A letter grade of S/US will be given for the Hands on training programme based on the
evaluation of the training report and the post training examination conducted by a committee
constituted by the Associate Dean. A student getting minimum of 30 marks for the training
report and 30 marks for the post training examination will be considered to have obtained
48
the satisfactory grade S and will be considered to have passed the Hands on training course
successfully.
15. The post training test for the work experience courses DT 4213 and DH 4205 in the VIII th
semester will be conducted as a comprehensive examination by a board consisting of
Associate Dean as the chairman, course teachers and one faculty member nominated by the
Associate Dean as members. The evaluation of DT 4213 and DH 4205 courses will be made
separately.
16. A total of 50 marks will be allotted for the comprehensive examination (40 marks for theory,
10 marks for viva). A student getting minimum of 30 marks will be considered to have
passed the comprehensive examination.
17. A letter grade of S/US will be given for the work experience courses DT 4213 and DH 4205
based on the evaluation of the training report and the comprehensive examination conducted
by the committee constituted by the Associate Dean. A student getting minimum of 30 marks
for the training report and 30 marks for the comprehensive examination will be considered
to have obtained the satisfactory grade S and will be considered to have passed the work
experience course successfully.
18. Student getting less than 30 marks in the comprehensive examination will be graded as US
and will be required to appear for a re-examination as a separate semester, the date which
will be decided by the Associate Dean.
19. Credit hours for the work experience courses shall not be counted for calculation of OGPA.
49
Rules for the Study Tours for B.Tech(D.Sc. & Tech.) Course
1. There shall be two study tours viz, South India study tour and All India study tour under
the UG programme. These shall be non-credit courses and compulsory. The catalogue
number and title of the courses shall be as follows:
STUR 1 - South India Study Tour
STUR 2 - All India Study Tour.
The students shall register for these courses at the beginning of the respective semester
in which it is proposed to be held. The grade awarded shall be either Satisfactory or
Unsatisfactory and denoted by letter grades S and US respectively.
2. The total duration of the two tours taken together shall be limited to 30 days.
3. Duration of each tour will be as decided by the Associate Dean without exceeding the
total duration specified in clause 2 above.
4. It shall be compulsory for a student to attend and participate in the tour on all days.
However in unavoidable circumstances like sickness of the individual etc., the tour
leader, at his discretion may exempt a student from attending the tour for a limited
number of days. Those students who abstain from the tour unauthorizedly for any part
of the tour will be awarded the grade US.
5. Performance of the student during the tour shall be evaluated by the course teacher as
follows:
a) Regular participation and involvement 30
b) Tour/work diary
20
c) Final report
30
d) viva-Voce examination
20
Total
100
A student securing 60% marks and above shall be awarded the letter grade S
(Satisfactory) failing which it shall be US (Unsatisfactory). A student securing grade
S is considered to have passed the course. A student securing US and a student whose
absence is with valid reasons and with the prior permission of the Head of the institution
shall undergo field experience in farms/institutions allotted by the Associate Dean at
their own expenses for a period equivalent to the total period of that study tour. The
Instructional Farms of the colleges shall be exempted for undergoing field experiences.
The criteria for evaluation shall be the same as prescribed above.
Items (a), (b) and (c) shall be evaluated by the course teacher. In the case of field
experience, the head of station concerned shall be the course teacher. The viva-voce
shall be conducted by an examination board consisting of three members including the
course teacher. Other two members shall be nominated by the Associate Dean where the
student undergoes field experience. The tour/work diary and final report shall be
submitted to the course teacher not later than 30 days from the date of completion of the
tour. In the case of field experience it shall be one week.
6. The above suggestions will be made applicable from 2008 admission onwards.

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KERALA AGRICULTURAL UNIVERSITY

Course Catalogue and Syllabi

Name of the course

Name of the course

Name of the course

Chemical Quality Assurance

Name of the course

DAIRY BUSINESS MANAGEMENT

Name of the course

Name of the course

Name of the course

All India study tour

* - Non credit course (not included in the credit load )

SEMESTER WISE DISTRIBUTION OF COURSES

Catalogue No. of course

Catalogue No. of course

Catalogue No. of course

Catalogue No. of course

Catalogue No. of course

Name of the course

Condensed & Dried Milks

Catalogue No. of course

Name of the course

Catalogue No. of course

Name of the course

Dairy Plant Design & Layout

Catalogue No. of course

Name of the course

Workshop Practice and Drawing

Heat &Mass Transfer

Alternating current fundamentals: Electromagnetic induction magnitude of induced E.M.F.

Refrigeration & Air-Conditioning

Dairy Process Engineering

Evaporation: Basic principles of evaporators. Construction and operation, Different types of

Rheology: Rheology of processed food, properties of fluid foods, Measurement of Rheological

Instrumentation & Process Control

Absolute and secondary instruments, Types of secondary instruments, Essentials of indicating

Dairy Plant Design & Layout

Principles of Dairy Machine Design

Basic concepts in Statics and Dynamics. Force Systems. Equilibrium condition,

Traditional Dairy Products

Definition, Status and scope of traditional milk products in India

Fat Rich Dairy Products

Status of fat rich dairy products in India and abroad

Ice-cream & Frozen Desserts

Condensed & Dried Milks

Condensed milks - History, status and Scope in India and abroad

Judging of Dairy products

Introduction, definition and importance of sensory evaluation in relation to consumer

Packaging of Dairy Products

Introduction - importance of packaging, History of package development

Cereals-structure, composition, milling technology of cereals, maize, Ragi, Barley, malting of

Dairy Plant Management, Environmental studies &

Production management Definition - Function and structure of production management,

Physical Chemistry of Milk

Biochemistry & Human Nutrition

Enzymes Ribozymes, isozymes, allosteric enzymes, zymogens, regulatory, Classification and

Chemistry of Milk Products

Chemical composition and legal standards of milk products.

Chemical Quality Assurance

Microbiology: History and scope: Contributions of Leeuwenhock, Pasteur and Koch.

Introductory Dairy Microbiology