Traditional Dairy Products

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Course Content

Introduction to traditional dairy products

History and developments in traditional dairy products
Classification of traditional dairy products

Khoa

Khoa Based Sweets

Rabri

Basundi

Payasam/Kheer

Chhana

Chhana Based Sweets

Paneer

Fermented Dairy Products

Miscellaneous traditional dairy foods

Innovative processes for traditional dairy products

Microbiology of traditional dairy products

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Course Content

Introduction to traditional dairy products

History and developments in traditional dairy products

Classification of traditional dairy products

Khoa

Khoa – Definition, varieties and standards

Methods of preparation of khoa

Chemical composition; factors affecting quality and yield of khoa

Packaging and shelf life of khoa; defects in khoa and uses of khoa

Khoa Based Sweets

Peda – Product description, method of preparation, quality, packaging and shelf life

Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life

Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life

Milk Cake – Product description, method of preparation, quality, packaging and shelf life

Gulabjamun – Product description, method of preparation, quality, packaging and shelf life

Rabri

Product description, methods of preparation, yield, packaging and shelf life

Basundi

Product description, method of preparation, yield, packaging and shelf life

Payasam/Kheer

Varieties, method of preparation, yield, packaging and shelf life

Chhana

Channa – Definition and product description, methods of preparation

Preparation of chhana from buffalo milk

Yield, packaging and preservation of chhana; shelf life and defects

Chhana Based Sweets

Rasogolla – Product description, preparation, quality, packaging and shelf life

Sandesh – Varieties, method of preparation, quality, packaging and shelf life

Preparation of Rasomalai, Rajbhog, Pantooa, Chhana Podo

Paneer

Product description, standards, methods of manufacture

Recent developments in paneer manufacture, yield, composition, factors affecting quality, packaging and shelf life

Fermented Dairy Products

Dahi – Methods of preparation, quality, packaging, shelf life and defects

Misti dahi – method of preparation, quality, packaging and shelf life, defects

Chakka – Product description, method of preparation

Shrikhand – Methods of production, packaging and shelf life

Lassi and Chhachh/Mattha (Country Buttermilk) – Methods of manufacture, packaging and shelf life, defects

Miscellaneous traditional dairy foods

Raita, Kadhi, Dahiwada and Raabadi

Innovative processes for traditional dairy products

Application of Membrane Technology

Convenience formulations for traditional dairy products

Microbiology of traditional dairy products

Microbiological quality and safety aspects of traditional dairy products

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