Department of Livestock Products Technology
- LPT- Introductory Class
- Milk and Milk Products Technology
- Composition of Milk Part-1
- Composition of Milk Part-2
- Properties of Milk Part-1
- Properties of Milk Part-2
- Processing of Milk Part-1
- Processing of Milk Part-2
- Processing of Milk Part-3
- Milk Products Part-1
- Milk Products Part-2
- Milk Products Part-3
- Cheese
- Milk Products Part-6
- Milk Products Part-7
- Milk Products Part-8
- Milk Products Part-9
- Milk by Products Part-1
- Milk by Products Part-2
- Transport and Packaging of Milk and Milk Products
- GMP and HACCP
- Thermology Used in Animal Husbandry
- Abattoir by-products
- Rendering
- Bone Glue Gelatine
- Utilization of Skin and Hides
- Utilization of Visceral Organs, Offal’s and Fat by-Product From Abattoir
- Utilization of Skin and Hides
- Skin and Hides
- Pharmaceutical Uses of Abattoir By-Products
- Disposal of Carcasses
- Evaluation, Grading and Fabrication of Dressed Carcasses Including Poultry
- Abattoir Effluent Treatment
- Conversion of muscle to meat and rigor mortis
- Fraudulent substitution of Meat
- Prospects of Meat Industry in India
- Structure of Muscle
- Composition of Muscle- I
- Ageing of Meat
- Preservation of Meat and Poultry
- Nutritive Value of Meat
- Processing of Meat and Meat Products
- Composition of Muscle
- Formation and Structure of Egg
- Grading of Eggs
- Egg Products
- Egg Preservation, Packaging and Storage
- Factors affecting Egg Quality & Physico-chemical properties of Egg
