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Dairy Process Biotechnology

  •  Units 6
  •  Lessons 29
  •  No. of Downloads 37
  •  Course Type Post Graduate
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Syllabus

Definition of biotechnology; development and impact of biotechnology on food and dairy industry.

Introduction to Biotechnology

Learning Packages
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Historical Developments in Dairy and Food Biotechnology

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Impact of Biotechnology on Dairy and Food Industry-I

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Assignment Assignment Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A Fill Up's Fill Up's True/False True/False

Impact of Biotechnology on Dairy and Food Industry-II

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Assignment Assignment Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A Fill Up's Fill Up's True/False True/False
Syllabus

Microbial rennet and recombinant chymosin, characteristics and application in cheese making; exogenous free and microencapsulated enzymes, immobilized enzymes-their application in accelerated ripening of cheese; enzymatically modified cheeses (EMC) their utilization in various food formulations.

Microbial rennet and recombinant chymosin- characteristics and application in cheese making

Learning Packages
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Exogenous Free and Microencapsulated Enzymes and Immobilized Enzymes and Application of Enzymes in Accelerated Cheese Ripening -I

Learning Packages
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Exogenous Free and Microencapsulated Enzymes and Immobilized Enzymes and Application of Enzymes in Accelerated Cheese Ripening -II

Learning Packages
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Enzymatically Modified Cheeses (EMC): their utilization in various food formulations

Learning Packages
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Syllabus

Technological requirements of modified micro-organisms for production of cheese and fermented milk products; technological innovations in the development of functional dairy foods with improved nutritional therapeutic and pro-biotic attributes; physiologically active bio-peptides/ nutraceuticals; protein hydrolysates – their physicochemical, therapeutic properties, production and application in food formulations; production of bio-yoghurt, pro-biotic cheese and fermented milks; bifidus fac

Technological requirements of modified micro-organisms for production of cheese and fermented milk products

Learning Packages
Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Fill Up's Fill Up's

Technological Innovations in the Development of Functional Dairy Foods with Improved Nutritional, Therapeutic and Pro-biotic Attributes

Learning Packages
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Physiologically Active Bio-Peptides/Nutraceuticals from Milk as Functional Dairy Ingredients

Learning Packages
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Protein Hydrolysates

Learning Packages
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Potential Applications of Protein Hydrolysates in Functional Foods or Pharmaceuticals

Learning Packages
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Production of bio-yoghurt, pro-biotic cheese and fermented milks

Learning Packages
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Bifidus Factors in Infant Food Formulations: Enhancing Gut Health and Immunity

Learning Packages
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Syllabus

Protein hydrolysates-production, their physicochemical, therapeutic properties, de-bittering and application in food formulations; Enzymatic hydrolysis of lactose for preparation of whey and UF-permeate beverages.

Production of protein hydrolysates

Learning Packages
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Physico-chemical properties of protein hydrolysates

Learning Packages
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Therapeutic properties of milk protein hydrolysates

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Methods for debittering of protein hydrolysates

Learning Packages
Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A

Application of protein hydrolysates in food formulations

Learning Packages
Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A

Enzymatic hydrolysis of lactose and production of lactose-free milk

Learning Packages
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Production of lactose-free whey, whey permeate and their nutritional significance

Learning Packages
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Syllabus

Microbial polysaccharides their properties and applications in foods, production of alcoholic beverages and industrial products from starch; 15 whey and other by-products; bio-sweeteners-types properties and their applications in dairy and food industry.

Microbial Polysaccharides

Learning Packages
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Alcoholic Beverages and Starch Products

Learning Packages
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Whey and other by-products

Learning Packages
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Bio-sweeteners

Learning Packages
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Syllabus

Bio-preservatives- characteristics and their application in enhancing the shelf life of dairy and food products.

Introduction to Biopreservatives

Learning Packages
Lesson Content Lesson Content Assignment Assignment PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A Fill Up's Fill Up's True/False True/False

Bio preservatives: Characteristics and Mechanism of Action

Learning Packages
Assignment Assignment Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A Fill Up's Fill Up's True/False True/False

Application of Biopreservatives in Enhancing the Shelf life of Dairy and Food Products

Learning Packages
Assignment Assignment Lesson Content Lesson Content PDF Presentation PDF Presentation MCQ's MCQ's Short Q&A Short Q&A Long Q&A Long Q&A Fill Up's Fill Up's True/False True/False