Power Point Presentations in Dairy Technology

Dairy Technology: An Introduction
Milk Definitions
Physical State of Milk
Nutritive Value of Milk
Effect of Processing on Nutritive Value
Composition of Milk of Different Species
Human Milk
Colostrum
Biosynthesis of Milk
Milk Production and Consumption
Physico-chemical properties of milk
Colostrum composition, physico-chemical properties and significance
Nutritive value and Chemical composition of milk of different species
Factors affecting composition of milk
Chemistry of Milk constituents
Milk Proteins
Milk Fat
Milk Sugar
Minerals
Vitamins
Raw milk spoilage and preservation
Market Milk: milk procurement, collection, payment, handling and transportation
Milk quality assessment and detection of adulterants
Centrifugal separation, clarification and bactofugation
Standardization of milk
Homogenization process; efficiency of homogenization and factors affecting it
Thermal processing of milk
Principles and methods of pasteurization and sterilization.
UHT processing and aseptic packaging.
Types of Milk
Naturally occurring preservatives in milk
LP system of Milk preservation
Milk fermentation and significance of fermentation

Milk Products

Types of milk Products
Yoghurt
Curd
Cream
Butter
Butter oil
Cheese
Ice cream
Condensed milk/Evaporated milk
Dry milk