Syllabus Of B.TECH-DT Prg - SHUATS

Page 1Course Structure of B.Tech. Dairy 01DE‐301Physical Chemistry of MilkMilk Production Management & Dairy DevelopmentEngineering DrawingWorkshop Practice & TechnologyFluid MechanicsFundamentals of MicrobiologyMoral Value & EducationThermodynamicsMAS‐ 312Deficiency Courses(to be offered to the students from the Inter Ag. stream)Elementary MathematicsName of the CourseCredits3 (2 0 2)4 (3 0 2)2 (0 0 4)2 (1 0 2)3 (2 0 2)3 (2 0 2)3(3 0 0)3 (2 0 2)Total 234(3‐1‐0) ��302DT‐303EE‐302DC‐512MAS‐502Market MilkIntroductory Dairy MicrobiologyHeat and Mass TransferChemistry of MilkTraditional Dairy ProductsElectrical EngineeringBiochemistry & Human NutritionIndustrial Statistics4 (3 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)Total E‐401DE‐402ECON‐502EXT‐301Computer ProgrammingCondensed & Dried MilksFat Rich Dairy ProductsRefrigeration and Air ConditioningDairy EngineeringEconomic AnalysisDairy Extension Education3(3 0 2)5 (3 0 4)4 (3 0 2)4 (3 0 2)4 (3 0 2)3 (3 0 0)3 (2 0 2)Total 26

Page �401DE‐403BAM‐501DT‐509MCE‐ 304Cheese TechnologyIce‐Cream & Frozen DesertsJudging of Dairy ProductsStarter Culture and Fermented Milk ProductsDairy Process EngineeringMarketing Management & International TradeDairy Plant Management & Pollution ControlDairy Biotechnology5 (3 0 4)4 (2 0 4)3 (2 0 2)3 (2 0 2)3 (2 0 2)2 (2 0 0)3 (1 0 1)3 (2 0 2)Total IT in Dairy Industry2 (1 0 2)Quality and Safety monitoring in Dairy IndustryBy Products TechnologyInstrumentation & Process ControlFinancial Management & Cost AccountingDairy Plant Design and LayoutChemical Quality AssurancePrinciples of Dairy Machine DesignEnvironmental Sciences‐ I3 (2 0 2)4 (3 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)2 (2 0 0)Total ��601FST‐406BAM‐550MAS‐512ENVS‐416Food EngineeringFood ChemistryFood and Industrial MicrobiologyPackaging of Dairy ProductsFood TechnologyEntrepreneurship Development and Industrial ConsultancyOperation ResearchEnvironmental Sciences‐ IITotal4 (3 0 2)3 (2 0 2)3 (2 0 2)3 (2 0 2)4 (3 0 2)2 (2 0 0)3 (3 0 0)2 (2 0 0)24

Page 3VII SemesterHands ‐ on training and experiential learning: The student will undergo campus training invarious departments of college or off campus training in other College of Dairy Technology,where facility of hand‐on training is available.Sr.1CourseCodeDT‐697Course TitleCreditsHands‐on training and experiential learning25 (0 0 50)Total 25During Hands‐on‐Training and Experiential Learning, students should prepare a businessplan/entrepreneurship for production of dairy products in the area of specialized processing fromprocurement of raw material to processing including packaging and storage, conductmanufacturing, organize resources and utilities, sell the product, maintain accounts anddocuments, wind up production and submit the report of performance. All the students will beprovided with an advisor who will guide the students in “Hands on training”. Twenty five creditsare allotted for Hands on training. The evaluation of the “Hand on training” will be conducted bythe Committee appointed by the Dean.Evaluation of Hands on Training (25 Credits): It is recommended that student undergoing Hands‐on training be evaluated as per following plan:Sr.1234ActivityPreparation of Business Plani. Selection of product to be manufacturedii. Innovativenessiii. Creativityiv. Realistic planv .Overall project report and project presentationOrganizing the Productioni Organization of resourcesii Organizing Utilityiii Time managementProduction and Salesi. Regularity in productionii. Product qualityiii. Positioning of product in marketiv. Evaluation of presentationv. Adhering to rules and regulationsvi. Adhering to planSalesCredits6353

Page 4i. Sales performanceii. Sales volumesiii. Profit generated including C/B ratio, and pay back period, etc.5Documentation and Reportsi. Book keepingii. People Managementiii. Preparation of manualiv. Preparation of final report36Oral Examinationi. Presentationii. Oral performance5VIII Semester: In‐plant training in Commercial Dairy plants.Sr.12CourseCodeDT‐698DT‐699Course TitleIn‐Plant TrainingTraining Report EvaluationTotal Credits1. Course credit up to VI semester 1382. Hands on Training (VII semester) 253. In‐plant Training and Report Evaluation (VIII semester) 25Credits20 (0 0 40)5(0 0 10)Total 25

Page 5Syllabus of B.Tech. Dairy TechnologySemester‐I1DC‐301Physical Chemistry of Milk3 (2 0 2)Constituents and gross composition of milk of different species and breeds of milchanimals, Colloidal State: Distinction between true and colloidal solution, lypophilie &lypophobic solution, properties of colloidal system. Properties of colloidal systems, Gels‐their formation and properties. Milk as a colloidal system and its stability. Elementary ideaabout emulsion. Density : Density and specific gravity, pyknometer method, hydrometerlactometer. Density and specific gravity of milk, effect of various processing variables on thedensity and specificgravity of milk. Liquid State : Surface tension, surface energy interfacial tension. Surfacetension of mixtures. Surface tension of milk and the factors affecting it. Viscosity‐ Definitionof viscosity, Newtonian and Non‐Newtonian liquids, Stokes Law, influence of temperatureand concentration of solute on viscosity. Viscosity of milk, evaporated milk and condensedmilk. Refractive index. Colligative Properties of Dilute Solution : Vapour pressure, RaoultsLaw, Depression of freezing point, Elevation of boiling point. Freezing point and boilingpoint of milk. Osmosis and Osmotic pressure. Inter‐relation of colligative properties.Aqueous solution of Electrolytes : Electrolytes ; non‐electrolytes, ionic mobility, electricalconductance, Ostwald Dilution Law, Kohlrawsch Law, Electrical conductance of milk. IonicEquilibria : Dissociation of water, ionic product of water, concept of pH and pOH and theirscale. Acids and bases : Bronsted Lewis concepts of acids and bases, dissociation constantsof acids and bases. Salt‐their hydrolysis. Buffer solutions. Derivation of Henderson –Hasselbach equation and it application, buffer capacity and buffer index, milk as a buffersystem. Equilibrium of electrolytes. pH indicators. Oxidation‐ Reduction : Redox potential,Nernst equation, electrochemical cells. Hydrogen, glass and calomel electrodes. Redoxsystem of milk. Nuclear Chemistry : The nature of isotopes, radio isotopes. Half life periodof radio isotopes. Some of the important radio isotopes. Occurrence of radio nuclide in milk& milk products. Molecular Spectroscopy : The spectrum of electro magnetic radiation, thelaws of Lambert and Beer, visible, and ultra‐violet Spectroscope. Mention of mass, NMRspectroscopy.Practical: Determination of density and specific gravity of milk using pyknometer,hydrometer and lactometer. Determination of viscosity of milk using Ostwald viscometer.Determination of surface tension of milk using Stalagmometer. Interfacial tension betweenwater‐oil phase. Determination of freezing point of milk. Preparation of a buffer solution.Determination pH of buffer solution and milk electrometrically. Determination of acidity ofmilk electrometrically. Determination of electrical conductance of milk. Determination ofredox potential of milk. Coagulation of milk using electrolytes. Determination of refractiveindex of skim milk and whey. Titration of amino acid in the presence and absence offormaldehyde. Determination of PKa1 PKa2 and PL. Verification of Lambert Beer Law.

Page 62DT‐301Milk Production Management & Dairy Development4 (3 0 2)Introduction to Animal Husbandry. Distinguishing characteristics of Indian and exotic breedsof dairy animals and their performance. Systems of breeding and methods of selection ofdairy animals. General dairy farm practices‐ identification, dehorning, castration, exercising,grooming, weighing. Care of animals at calving and management of neonates. Managementof lactating and dry cows and buffaloes. Methods of milking, milking procedure andpracticesfor quality milk production. Dairy farm records and their maintenance. Systems of housingdairy animals and maintenance of hygiene and sanitation at dairy farm premises. Commondisease problems in dairy animals, their prevention and control. Feed nutrients required byanimal body. Feed resources for milk production and their nutritive values. Digestive systemof ruminants. Measures of feed energy. Nutrients requirements for growth and milkproduction. Feeding standards. Structure and function of mammary system. Milk secretionand milk let‐down. Male and female reproductive system. Estrus to reproductive cycle.Ovulation, fertilization, gestation, parturition, pregnancy diagnosis. Artificial inseminationand embryo transfer and their role in animal improvement. Introduction to biotechniquesin dairy animal production. Socio‐economic and geographical features of Indian dairying.Traditional Systems of cattle keeping, estimates of milk production, utilization and sale;cattle & buffalo population and its distribution; trends in population growth, annual milkproduction and per capita availability; productivity profile of indigenous dairy stock,industrial by‐products of livestock industry. Five year plans and dairy development;resource inadequacy, post partition pressure; catalytic action of international air; majoraided dairy projects; public sector milk supply schemes; co‐operative dairy organizations,Anand pattern and perspectives; milk products manufacture in private sector, importsubstitutions in dairy products. Strategy of cattle improvement; pioneering role militarydairy farm; key village scheme and its limitations, intensive cattle development programmeconcept, approach and achievements. Public sector dairy schemes, Economic burdenperformance analysis, National Dairy Development Board‐aim and objectives, policyorientation in dairy development. Operation Flood‐I,II,III : programmes & Outlay,implementation, success, achievements, integrated infrastructure of milk production,improvements of dairy co‐operative organization, Dairy development Corporations, Co‐operative Dairy Federations, Self‐ reliance in dairy development, income & employmentpotential. Conversion of milk into products, utilization pattern indigenous & westernproducts. Dairy problems and policies.Practical: Handling and restraining of dairy animals. External body parts and judging ofcows and buffaloes. Feeding and management practices of claves. Identification of commonfeeds and fodders. Preparation of rations for adult animals. Milking of dairy animals andcleaning and sanitation of milking equipments. Identification of reproductive and digestiveorgans. Demonstration of semen collection, processing and artificial insemination.