Dairy and Food Process and Products Technology (NPTEL, IIT Kharagpur)

About this course

An NPTEL course on the science and technology of milk and dairy foods: quality, composition, microbiology, processing and making dairy products. Who it's for: dairy, food technology and agriculture students and dairy entrepreneurs. These are the free, official videos of the "Dairy and Food process and products technology" playlist (NPTEL) from the NPTEL IIT Kharagpur YouTube channel (youtube.com/@iitkharagpurjuly-is9ie). All videos belong to NPTEL and IIT Kharagpur; Sikhami is not affiliated with NPTEL and IIT Kharagpur and simply arranges the public playlist into a course, so you can learn one lesson at a time and keep track of your progress.

What you will learn

• Food quality, hygiene and controls in India • Milk: what it is, milk fat, proteins and minor components • Microbial growth and spoilage of milk • Pasteurisation, homogenisation and types of milk in the market • Making cheese, ice cream and other dairy products • Process flow charts for dairy and food products

Course content

1 section · 60 lectures · 31h 3m

1. 1. Dairy and Food process and products technology

   • Lecture 1 : Preamble of the Subject30m
   • Lecture 2 : What is Food and Nutrients35m
   • Lecture 3 : Nutritional Value of the Nutrients31m
   • Lecture 4 : Best Way of Storage of Food Materials29m
   • Lecture 5 : Preservation Techniques31m
   • Lecture 6 : Temperature Quotient and Its Impact41m
   • Lecture 7 : Food Additives29m
   • Lecture 8 : Quality of Food32m
   • Lecture 9 : Quality of Food (Contd.)29m
   • Lecture 10 : Emerging Technology29m
   • Lecture 11 : Emerging Technology (Contd.)29m
   • Lecture 12 : Food Laws - Why?29m
   • Lecture 13 : Food Laws of India29m
   • Lecture 14 : Standards in India30m
   • Lecture 15 : Hygiene and Other Controls in India31m
   • Lecture 16 : Physico-Chemical Properties of Milk31m
   • Lecture 17 : Milk - What is it31m
   • Lecture 18 : Milk - How it looks?32m
   • Lecture 19 : Milk - Constituents30m
   • Lecture 20 : Constituents of Milk33m
   • Lecture 21 : Milk Fat34m
   • Lecture 22 : Milk Fat (Contd.)31m
   • Lecture 23 : Milk Fat (Contd.)28m
   • Lecture 24 : Milk Fat (Contd.)30m
   • Lecture 25 : Protein28m
   • Lecture 26 : Protein (Contd.)30m
   • Lecture 27 : Amino Acids28m
   • Lecture 28 : Amino Acids (Contd.)33m
   • Lecture 29 : Milk Protein29m
   • Lecture 30 : Casein Micelle31m
   • Lecture 31 : Whey Protein31m
   • Lecture 32 : Whey Protein (Contd.)27m
   • Lecture 33 : Lactoferrin29m
   • Lecture 34 : Carbohydrates in Milk29m
   • Lecture 35 : Small Constituents of Milk30m
   • Lecture 36 : Enzymes in Milk30m
   • Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products29m
   • Lecture 38 : Extrinsic Factors for Microbial Growth30m
   • Lecture 39 : Natural or Other Type of Spoilage29m
   • Lecture 40 : Packaging30m
   • Lecture 41 : Milk Pasteurization30m
   • Lecture 42 : Thermal Death Time27m
   • Lecture 43 : Pasteurization Effectiveness30m
   • Lecture 44 : Milk Pasteurization and Homogenization30m
   • Lecture 45 : Milk Pasteurization and Homogenization (Contd.)32m
   • Lecture 46 : Milk Homogenization30m
   • Lecture 47 : Milk Centrifugation31m
   • Lecture 48 : Types of Available Milk30m
   • Lecture 49 : Types of Available Milk in the Market30m
   • Lecture 50 : New Technologies in Dairy Industries32m
   • Lecture 51 : Cheese29m
   • Lecture 52 : Chedder Cheese30m
   • Lecture 53 : Ice Cream30m
   • Lecture 54 : Process of Ice Cream Preparation32m
   • Lecture 55 : Ice Cream Lolies38m
   • Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix32m
   • Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods32m
   • Lecture 58 : Packaging of Food Materials31m
   • Lecture 59 : Modified Atmosphere Packaging30m
   • Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products31m