Topic

Lecture

Practical

No. of hours

Introduction and physiology of milking

2

3

5

Sampling and physical properties of milk

2

3

5

Chemical composition of milk

2

3

5

Sources of contamination

2

3

5

Functional ingredients of milk

2

3

5

Sources of milk contamination

2

3

5

Keeping quality and Sanitary tests

2

3

5

Factors affecting microbial growth in milk

2

3

5

Subclinical mastitis

2

3

5

Cleaning and sanitation

2

3

5

Diseases transmitted through milk, abnormal fermentation and milk defects

2

3

5

Hygiene on Transportation & dairy plant Visit

2

3

5

Milk reception at dairy plant & heat treatment

2

3

5

Hygiene on dairy plants

2

3

5

Sanitation and HACCP on Dairy farms

2

3

5

Total

30

45

75