Topic

Lecture

Practical

No. of hours

Introduction and overview of milk products

2

3

5

Probiotics in dairy industry

2

3

5

Cream

2

3

5

Butter and related butter products

2

3

5

Cheese varieties and technology

2

3

5

Cheese defects and abnormalities

2

3

5

Fermented milks technology

2

3

5

Concentrated milk products

2

3

5

Dried milk and infant milk

2

3

5

Frozen desserts technology

2

3

5

Food poisoning and sanitation programs

2

3

5

Labeling and legalization

2

3

5

Value-added milk products

2

3

5

Edible fats and oils

2

3

5

Egg and egg products

2

3

5

Total

30

45

75