Department of Dairy Technology
- Cheese Additives and Preservatives
- Cheese Technology
- Cheese Mozzerella
- Cheese Cheddar
- Cottage Cheese
- Microbiological Quality of Milk
- Pretreatment Cheese
- Processed cheese
- Rennet Substitutes
- Status & Scope of Cheese in India & Abroad
- Scientific Basis of Cheese Manufacture
- Selection and Composition of Milk for Cheese Making
- Status & Scope of Cheese in India & Abroad
- Status and Technological Aspects of Fresh Cheeses
- Cheese Technology
- Butter (Definition & Legal Standards)
- Butter Products
- Continuous Butter making, Overrun & Yield
- Cream (Definition & Legal Standards)
- Cream Separation
- Defects in Butter
- Defects in Cream
- Fat Spreads
- Physico-Chemical Properties of Cream
- Standardisation, Pasteurisation, Neutralization of Cream
- Types of Cream Separators
- Types of Cream & Cream Products
- Standardisation, Pasteurisation, Neutralization of Cream
- Cream (Definition & Legal standards)
- Standardisation, Pasteurisation, Neutralisation of Cream
- Food Safety by Implementation of Haccp In Dairy and Food Industry
- Preventive and Breakdown Maintenance of Dairy Plants
- Production Planning and Control
- Spare Parts Inventory Tools and Lubricants
- Manpower Planning
- Motion Study
- Job Specifications, Job Evaluation, Job Enhancement, Job Enrichment, and Management by Objectives
- Work Study and Method Study
- Energy Conservation and Auditing in a Dairy Industrial Plant
- Product and Process Control
- Process Sigma
- Sensory Attributes of Ice Cream and Frozen Desserts
- Process Sigma & Six Sigma
- Food Hygiene, Personal Hygiene and Plant Hygiene in Dairy Plant
- Water Quality in Dairy Plants
- Efficiency Factors, Losses, Financial And Managerial Efficiency
- Emulsifier
- Preparation of Ice Cream Mix
- Stabilizers
- Sweeteners
- Ice Cream Freezing & Freezers
- Hardening of Ice Cream Mix
- Packaging of Ice Cream
- Sensory Attributes of Ice Cream and Frozen Desserts
- Nutritive Value of Ice Cream-calculations and Labeling
- Low Calorie, Reduced Fat, Diabetic And Dietetic Ice Cream And Frozen Desserts
- Dried Ice Cream Mix
- Sensory Evaluation of Cream
- Impact of Critical Process on Entry of Pathogens, their Survival During Storage in Ice Cream
- Pickles
- coffee
- Fermented & Oil based Pickles
- Jam, Jelly & Marmalade
- Confectionary Products
- Toffee & Caramel
- Chewing Gums and Bubble Gums
- Cocoa Bean Processing
- Cocoa Powder
- Cocoa Butter
- Chocolates
- Functional Foods
- Phytochemicals in Relation to Human Health
- Milk Ingredients as Nutraceuticals
- Post-Harvest Management of Fruits and Vegetables
- Canning And Other Methods of Thermal Processing
- Conversion of Muscle to Meat, Rigor Mortis
- Egg: Structure, Composition and Quality
- Fish Harvesting, Handling and Transportation; Classification
- Introduction to Cereal Grains, Legumes and Oil-seeds, Structure and Composition of Cereal Grains, Legumes and Oil-seeds
- Meat Hygiene and Sanitation In Meat And Poultry Industry
- Meat Products Processing
- Poultry Meat and its Processing
- Pre-slaughter Handling and Inspection of Animals
- Present Status and Prospects of Meat, Poultry, Egg and Fish Industry in India
- Processing and Preservation of Fish; Value added Fishery Products
- Processing of Egg
- Wheat and Millet’s: Structures, Types and Processing
- Slaughtering Techniques and Post-Mortem Inspections
- Waste water Treatment by Anaerobic methods for a Dairy Processing Plant
- Waste water Treatment Options & Aerobic methods for a Dairy Processing Plant
- Water Management and Economics in Dairy Industry
- Environmental Issues in effluent discharge from dairy plants Waste Disposal and Pollution Abatement
- Dairy Waste Management
- Environmental Policy for Environmental Elements
- Packaging Wastes
- Chemical Physical Properties of Milk
- Market Milk, Constituents
- Microbiology of Milk
- Nutritive Value of Milk
- Principles & Methods of Pasteurization
- Standardization of Milk
- Type, Standard of Market Milk
- Market Milk Status in Abroad : An overview
- Market Milk Status in India
- Homogenization
- Principle And Methods of Pasteurization
- Effects on Nutrients During UHT Treatment
- Natural Milk Inhibitors
- Chemical Properties of Milk
- Chemical and Biological methods of Preservations of Milk
- Lactoperoxidase /Thiocyanate/hydrogen- Peroxide System (LP System) of Milk
