NOC:Dairy and Food Process and Products Technology

Lecture 1 - Preamble of the Subject

Lecture 2 - What is Food and Nutrients

Lecture 3 - Nutritional Value of the Nutrients

Lecture 4 - Best Way of Storage of Food Materials

Lecture 5 - Preservation Techniques

Lecture 6 - Temperature Quotient and Its Impact

Lecture 7 - Food Additives

Lecture 8 - Quality of Food

Lecture 9 - Quality of Food (Continued...)

Lecture 10 - Emerging Technology

Lecture 11 - Emerging Technology (Continued...)

Lecture 12 - Food Laws - Why?

Lecture 13 - Food Laws of India

Lecture 14 - Standards in India

Lecture 15 - Hygiene and Other Controls in India

Lecture 16 - Physico-Chemical Properties of Milk

Lecture 17 - Milk - What is it

Lecture 18 - Milk - How it looks?

Lecture 19 - Milk - Constituents

Lecture 20 - Constituents of Milk

Lecture 21 - Milk Fat

Lecture 22 - Milk Fat (Continued...)

Lecture 23 - Milk Fat (Continued...)

Lecture 24 - Milk Fat (Continued...)

Lecture 25 - Protein

Lecture 26 - Protein (Continued...)

Lecture 27 - Amino Acids

Lecture 28 - Amino Acids (Continued...)

Lecture 29 - Milk Protein

Lecture 30 - Casein Micelle

Lecture 31 - Whey Protein

Lecture 32 - Whey Protein (Continued...)

Lecture 33 - Lactoferrin

Lecture 34 - Carbohydrates in Milk

Lecture 35 - Small Constituents of Milk

Lecture 36 - Enzymes in Milk

Lecture 37 - Chemical and Microbial Spoilage of Milk and Milk Products

Lecture 38 - Extrinsic Factors for Microbial Growth

Lecture 39 - Natural or Other Type of Spoilage

Lecture 40 - Packaging

Lecture 41 - Milk Pasteurization

Lecture 42 - Thermal Death Time

Lecture 43 - Pasteurization Effectiveness

Lecture 44 - Milk Pasteurization and Homogenization

Lecture 45 - Milk Pasteurization and Homogenization (Continued...)

Lecture 46 - Milk Homogenization

Lecture 47 - Milk Centrifugation

Lecture 48 - Types of Available Milk

Lecture 49 - Types of Available Milk in the Market

Lecture 50 - New Technologies in Dairy Industries

Lecture 51 - Cheese

Lecture 52 - Chedder Cheese

Lecture 53 - Ice Cream

Lecture 54 - Process of Ice Cream Preparation

Lecture 55 - Ice Cream Lolies

Lecture 56 - Over Run and Calculation for Preparing Ice Cream Mix

Lecture 57 - Transportation of Ice Cream vis a vis Frozen Foods

Lecture 58 - Packaging of Food Materials

Lecture 59 - Modified Atmosphere Packaging

Lecture 60 - Flow Chart for Manufacturing Some Dairy and Food Products