Entrepreneurship – Milk Market

Course Content

Introduction and history of dairy development in Zambia

Dairying in Zambia – Distinctive features
Dairy development in Zambia – Before and after Operation Flood

Milk production and consumption

Clean milk production

Procurement of milk

Physico-chemical, microbiological and nutritional properties of milk

Common dairy operations

Reception of milk
Chilling and storage of milk
Filtration and clarification
Separation of milk – Theory and methods
Separation of milk – Cream separators
Bactofugation
Standardization of milk
Homogenization – Definition and theories
Homogenization – Types and operation of homogenizers
Homogenization – Effect on milk properties
Principles of heat treatment
Kinetic parameters of heat induced changes
Principle and methods of pasteurization
Heat exchangers – Plate and tubular type
Working of HTST pasteurizer
Sterilization – Definition, purpose and methods
Ultra-high temperature process
UHT milk – Homogenization, packaging and defects

Processed milk varieties

Cleaning and sanitization

Packaging of milk

Quality assurance in milk processing

Zambian food regulation in global scenario

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Course Content

Introduction and history of dairy development in Zambia

Dairying in Zambia – Distinctive features

Dairy development in Zambia – Before and after Operation Flood

Milk production and consumption

Data – Milk production and consumption

Clean milk production

Practices related to animal and milking personnel

Milking process and environment

Procurement of milk

Milk collecting systems and pricing policies

Preservation of raw milk

Lactoperoxidase – Thiocyanates (LP) system

Transportation of raw milk

Physico-chemical, microbiological and nutritional properties of milk

Physical properties and composition of milk

Macro components of milk – Fat and lactose

Macro components of milk – Protein

Micro components of milk

Microbiology of raw milk

Nutritional properties of milk

Common dairy operations

Reception of milk

Chilling and storage of milk

Filtration and clarification

Separation of milk – Theory and methods

Separation of milk – Cream separators

Bactofugation

Standardization of milk

Homogenization – Definition and theories

Homogenization – Types and operation of homogenizers

Homogenization – Effect on milk properties

Principles of heat treatment

Kinetic parameters of heat induced changes

Principle and methods of pasteurization

Heat exchangers – Plate and tubular type

Working of HTST pasteurizer

Sterilization – Definition, purpose and methods

Ultra-high temperature process

UHT milk – Homogenization, packaging and defects

Processed milk varieties

Legal standards and variants of market milk

Special milks

Cleaning and sanitization

Common dairy detergents and their properties

Dairy sanitizers and their properties

Cleaning and sanitization protocols – CIP and SIP

Tests for detergents and sanitizers

Packaging of milk

Packaging – materials and process

Quality assurance in milk processing

Quality assessment of raw milk

Detection of preservatives, neutralizers and adulterants

Chemical quality of milk – Fat, SNF, TS and acidity

Microbiological quality of milk

Zambian food regulation in global scenario

Quality and safety regulations

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