NOC:Dairy and Food Process and Products Technology (USB)

Special Price ₹760.00 Regular Price ₹950.00
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SKU
126105013



Media Storage Type : 32 GB USB Stick

NPTEL Subject Matter Expert : Prof. Tridib Kumar Goswami

NPTEL Co-ordinating Institute : IIT Kharagpur

NPTEL Lecture Count : 60

NPTEL Course Size : 16 GB

NPTEL PDF Text Transcription : Available and Included

NPTEL Subtitle Transcription : Available and Included (SRT)


Lecture Titles:

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

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