Department of Dairy Technology
- Origin and Progress In Development of Ice Cream and Frozen Desserts Industry
- Status of Ice Cream Industry in India and Abroad
- Classification of Ice Cream-I, Plain, Fruit and Nut, Chocolate, Ice Lollies, Candies, Kulfi & Malai-Ka-Baraf
- Sherbets and Ices, Mousses, Gelato, Bisque, Custards, Cassatta,Variegated Ice Cream, Novelties, Etc
- Composition of Ice Cream (Low Fat, Good Average, Premium) and Frozen Desserts (Sherbets, Ices,Soft Serve)
- Dairy Ingredients In Ice Cream
- Stabilizers and Emulsifiers-Classification, Types, Properties and Role in Ice Cream
- Stabilizers and Emulsifiers – Selection, Mechanism of Action, Influence on Mix and Ice Cream, Proprietary Stabilizer Blends
- Non-Dairy Ingredients in Ice Cream
- Preparation of Ice Cream Mix –Standardization, Blending and Homogenization
- Preparation of Ice Cream Mix –Pasteurization, Cooling, Ageing and Flavour Addition
- Types of Ice Cream Freezers – Batch, Continuous, Soft-Serve Freezers, Home-Made Freezers
- Freezing of Ice Cream Mix and Control of Overrun
- Typical Freezing Curve. Calculating Freezing Point of Ice Cream Mix
- Calculating Refrigeration Load, Refrigeration Control and Related Instrumentation
- Physico-Chemical Properties of Ice Cream Mixes-I
- Physico-Chemical Properties of Ice Cream-II
- Effect of Processing on Physico-Chemical Properties: Control of Whipping Ability of Mixes
- Packaging of Ice Cream and Hardening
- Hardening of Ice Cream-Hardening Methods, Storage and Shipment of Ice Cream
- Sensory Attributes of Ice Cream and Frozen Desserts
- Defects in Ice Cream – Flavour, Body & Texture
- Defects in Ice Cream- Colour and Appearance, Package and Melting Quality
- Method of Sensory Evaluation of Ice Cream
- Dried Ice Cream Mix- Composition, Technology, Uses
- Nutritive Value of Ice Cream-Calculations and Labeling
- Personnel, Equipment and Plant Hygiene; Cleaning and Sanitization of Ice Cream Freezers and Related Equipments
- Micro Environment In Ice Cream, Microbiological Quality of Ingredients
- Critical Process Factors – Its Impact on Entry of Pathogens, Their Survival During Storage
- Legal Standards, Microbiological and Safety Aspects of Ice Cream
- Low Calorie, Reduced Fat, Diabetic and Dietetic Ice Cream and Frozen Desserts
- Developments in Ice Cream Industry
- Introduction, Definition, Importance and Application of Sensory Evaluation in Relation to Consumer Acceptability and Economic Aspects
- Factors Affecting Food Acceptance and Terminology Related to Sensory Evaluation
- Design and Requirements of Sensory Evaluation
- Basic Principles: Senses and Sensory Perception
- Physiology of Sensory Organ-Tongue
- Physiology of Sensory Organ-Nouse
- Physiology of Sensory Organ Ear and Eye
- Classification of Tastes and Odour, Threshold Value and Its Determination
- Measurement of Sensation Intensity
- Fundamental Rules for Sensory Evaluation
- Score Card and Grading of Milk and Milk Product
- Sensory Tests – Difference Tests (Paired Comparison, Due – Trio, Triangle), Ranking, Scoring, Hedonic Scale and Descriptive Tests
- Panel Selection, Screening and Training of Judges
- Judging and Grading of Milk
- Desirable and Undesirable Characteristics of Fermented Milks, Sensory Evaluation of Dahi, Yoghurt, Chakka, Shrikhand, Lassi And Other Fermented Drinks
- Desirable and Undesirable Characteristics of Fermented Milks, Sensory Evaluation of Chakka, Shrikhand, Lassi And Other Fermented Drinks
- Sensory Attributes of Fresh Cheese
- Sensory Attributes of Ripened Cheese
- Sensory Evaluation of Cream
- Butter: Specific Requirements of High-Grade Butter, Undesirable Attributes of Butter, Butter Score Card, Sensory Evaluation of Butter
- Ghee and Amf: Grade of Ghee and Amf, Special Requirements of Quality Ghee and Amf, Defects in Ghee and Amf, Ghee Score Card, Sensory Evaluation of Ghee and Amf
- Desirable and Undesirable Characteristics of Ice-Cream, Sensory Evaluation of Ice Cream
- Desirable and Undesirable Characteristics of Kulfi And Milk Sherbets. Sensory Evaluation of Kulfi And Milk Sherbets
- Concentrated Milks: Desirable Attributes and Defects, Judging and Grading of Evaporated and Condensed Milks
- Dried Dairy Products: Desirable and Undesirable Characteristics of Dried Dairy Products. Judging and Grading of Dried Dairy Products
- Khoa Based Sweets: Desirable and Undesirable Characteristics of Different Types of Khoa Based, I.E. Peda, Gulabjamun Etc. Sensory Evaluation of Khoa Based Sweetes
- Paneer: Desirable Characteristics of Panner and Defects, Judging and Grading of Panner
- Preparation of Milk And Milk Products With Defects, Techniques For Simulation
- Khoa_ Desirable and Undesirable Characteristics of Different Types of Khoa
- Chhana and Chhana Based Sweets: Desirable and Undesirable Characteristics of Chhana and Chhana Based Sweets
- Interrelationship Between Sensory Properties of Dairy Products With Instrumental and Physico Chemical Tests
- Objectives, Methods, Types of Questionnaires, Development of Questionnaires
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