Unit 2241: Dairy Technology

1. Overview of Dairy Technology

• Definition and scope of dairy technology
• Historical development of dairy technology
• Importance of dairy technology in the food industry
• Role of dairy technology in nutrition and economy

2. Dairy Products and Processing

• Types of dairy products
  • Milk (fresh, pasteurized, UHT)
  • Cheese varieties (soft, hard, processed)
  • Butter and cream
  • Yogurt and fermented dairy products
  • Ice cream and frozen dairy desserts
• Production and processing techniques
  • Milk collection and standardization
  • Pasteurization and heat treatment methods
  • Fermentation and culturing processes
  • Churning and butter production
  • Freezing and aeration in ice cream production

3. Milk Composition and Properties

• Chemical composition of milk
  • Water, fats, proteins, lactose, minerals, vitamins
• Nutritional value of milk
• Physical properties
  • Color, viscosity, density, freezing point
• Chemical properties
  • pH, acidity, buffering capacity
• Factors affecting milk quality
  • Animal diet, health, lactation stage, environmental influences

4. Dairy Farming and Milk Production

• Overview of dairy farming systems
  • Intensive vs extensive systems
• Animal husbandry practices
  • Breed selection, feeding, milking techniques
• Animal health management
  • Disease prevention, vaccination, hygiene
• Impact of farming practices on milk yield and quality

5. Dairy Processing Equipment

• Equipment used in milk processing
  • Pasteurizers (batch, continuous)
  • Homogenizers
  • Separators and centrifuges
  • Creamers and churns
• Packaging machinery
  • Filling machines, sealing equipment
• Maintenance and sanitation of equipment

6. Dairy Quality Control and Safety

• Quality control measures
  • Sampling and testing (microbiological, chemical)
  • Sensory evaluation
• Hygiene and sanitation in dairy processing
• Pasteurization standards and validation
• Food safety regulations and compliance
• Traceability and recall procedures

7. Dairy Industry Regulations and Standards

• Regulatory bodies governing dairy industry
  • Local and international agencies (e.g., FDA, Codex Alimentarius)
• Quality standards
  • Grade A milk standards, HACCP
• Labeling requirements
  • Nutritional information, expiry dates, allergen declarations
• Certifications and audits
  • ISO, GMP, organic certifications

8. Dairy Packaging and Storage

• Packaging materials
  • Plastic, glass, cartons, biodegradable options
• Packaging techniques
  • Aseptic packaging, vacuum packaging
• Storage methods
  • Refrigeration, freezing, shelf life extension
• Impact of packaging on product quality and safety

9. Emerging Trends in Dairy Technology

• Automation and digitization in dairy processing
• Sustainable and eco-friendly practices
• Development of alternative milk products
  • Plant-based milk, lab-grown dairy
• Functional dairy foods
  • Probiotics, fortified products
• Advances in genetic and breeding technologies