IIT Kharagpur crop production technology syllabus
Dairy Process Engineering
3 – 0 – 0 : 3 Credits Prerequsites: None
Fundamentals of Dairy Chemistry: Roles of lipids, proteins, carbohydrates,
minerals, vitamins and enzymes.
Dairy Microbiology: Importance of psychrophilic, mesophilic and thermophilic
spoilage organisms in storage, pasteurization and sterilization.
Cream Separation: Principles of separation, equipment, effectiveness, cut-off
diameter and energy requirement.
Homogenization: Principle of operation, design calculation for laminar and
turbulent regimes. Concentration and Evaporation: Water and solid balance: Boiling point
elevation- pressure/temperature relationship; Falling and rising film
evaporators, thermocompressors, steam economy.
Pasteurization and Sterilization: Decimal reduction time, Z value, activation
energy, sterilizing value, nutrient destruction; Equipment for pasteurization,
direct and indirect sterilization; Ultra – High – Temperature (UHT)
Spray Drying: Efficiency and energy consumption in spray drying: Cyclone
separation principle; Instantization – fluidized bed drying.
Dairy Products Manufacturing: Buttermaking; Ice-cream manufacture;
Cheese making; Malted milk drinks; Indigenous dairy products
Chlorination of Water: Chlorination principle for microbiological safety.
Plant Sanitation: Sanitation chemistry, CIP cleaning, equipment.
Effluent Treatment: Pollution control in dairy plant: BOD, COD, enzyme
kinetics, continuous stirred tank reactor, activated sludge system, trickle