Dairy Technology Syllabus 2024: Subjects, Semester-wise Syllabus PDF, Top Colleges, Books

Subject Title 

Subject Details 

Physical Chemistry of Milk 

The module educates the students about the physical composition of distinctive species' milk. It also enlightens the candidates about milk's different properties, such as its density, velocity, etc. 

Fluid Mechanics 

The subject deals with an introduction to dairy units, dimensions, and properties of fluids (liquids and gases) in a state of rest or motion.  

Fat Rich Dairy Products 

The eligible candidates are given a comprehensive introduction to fat-rich dairy products. They are mostly informed about the production of cream, a yellowish milk component rich in fat globules that naturally rises to the surface if milk is allowed to stand. Other fat-rich dairy products included in this subject are butter, ghee, fat spreads, butter powder, and butter oil.  

Principles of Dairy Machine Design 

The students are briefed on procedures, static strength, specifications, design factors, designing for fatigue conditions, and safety factors in this module.   

Packaging of Dairy Products 

The course entails discussing the introduction and history of packaging development, the most effective ways of packing milk, and the types of paper used, including grease-proof paper, kraft paper, glassine paper, vegetable parchment paper, line box boards, etc.  

Subject Title 

Subject Details 

Refrigeration and Air Conditioning 

The subject deals with the significance of refrigeration and air conditioning. Primarily, this course aims at educating them about the basic refrigeration cycles and crucial concepts required for the different types of milk.  

Elementary Mathematics 

The subject deals with basic maths concepts that are imperative for a dairy technologist professional to carry out regular activities. 

Introductory Dairy Microbiology 

The course entails discussing the complex microbiology of milk and the appropriate way to produce different types of milk in India and across the globe.  

Traditional Dairy Products 

This section primarily aims at making students aware of the significance, status, and manufacturing of traditional milk products such as khoa/mawa, burfi, rabri, basundi, pantua, milk cake, etc.  

Condensed and Dried Milk 

Want to know the history and scope of condensed and dried milk in India? Students must pay heed to this subject, which will help them be educated about the status of dried milk in India and overseas. Moreover, students will also be informed about evaporated and condensed milk's legal standards.  

Semester 

Core/Elective 

Subject title 

Subject Details 

1st 

Core 

Milk Production Management & Dairy Development 

The course's primary objective is to enlighten the candidates about the production of milk and the development of dairy products.  

2nd 

Core 

Thermodynamics 

The 2nd semester educates the students about the physical chemistry of milk and how the relation between heat and other forms of energy are associated with milk processed products.  

3rd 

Core 

Dairy Engineering 

The candidates are given extensive knowledge on expanding the milk market. This module also helps students by providing a thorough understanding of milk processing and its products.  

4th 

Core 

Microbiology of Dairy products  

This section deals with starter cultures & fermented milk products. Moreover, the 4th semester briefs students on dairy process engineering, fundamentals of dairy extension, the chemistry of dairy products, and producing ice cream and frozen desserts.  

5th 

Core 

Chemical quality assurance 

The significance of quality assurance is the set of activities to ensure the manufactured product meets high-quality standards, is properly maintained, and packaged impeccably. The dairy industry's use of chemicals (acid, base, and salt) for testing, cleaning, sanitation, and as additives must be gauged and evaluated regularly.  

6th 

Core 

Sensory Evaluation of Dairy Products 

The 6th semester involves studies related to material strength & dairy machine design, food & industrial microbiology, energy conservation & management, operations research, and dairy plant design & layout.   

7th  

Elective 

In-Plant Training 

It is a workshop hosted by experts to train all participating candidates aspiring to become dairy technologists on how to identify, execute, and replicate energy-saving projects.  

8th 

Elective 

Dairy Plant Management 

Students must go through the experimental learning module and get extensive knowledge about waste disposal, pollution reduction, making the best of food technology, and financial management & cost accounting in the last semester.  

Specialisation 

Subjects 

Details 

Dairy Chemistry 

• 
  Chemistry of dairy products 
• Human nutrition 
• Chemistry of milk 
• Biochemistry 

Candidates must pursue this specialised degree course in Dairy Technology to excel in sampling techniques of chemical examination of milk. Plus, this module also covers the fundamentals of human nutrition, the concept of a balanced diet, and the chemical composition of milk products.  

Dairy Cattle Nutrition 

• 
  Lactation 
• Milk and Milk components 

The course covers all the aspects briefing the students about a dairy cow requiring minimum nutrient uptake for high milk production, such as carbohydrates, vitamins, minerals, fatty acids, and water.  

Dairy Economics 

• 
  Economic analysis 
• Marketing management 
• International trade 

The concepts of cost-fixed and variable jobs, long-run costs, average and marginal costs, economies, and diseconomies of scale are introduced in this specialised course.  

Dairy Cattle Physiology 

• 
  Sensory evaluation of dairy products 
• Consumer accessibility 
• Economic aspects 

The specialised course educates students about the design and requirements of a sensory evaluation laboratory, classification of tastes and odours, fundamental rules for grading and scoring milk products, and desirable attributes and defects in cream or butter.  

Book Title 

Authors 

Description 

Food Preservation and Safety: Principles and Practice 

Vangarde & Woodburn 

As the book title suggests, the book primarily explains the need for specific processes; safety precautions are dynamically important and inform the readers about how to preserve food.  

Upadhyaya KG (2003) 

Alumni Association SMC College of Dairy Science, AAU, Anand  

The book emphasises the fundamental principles and essentials of cheese making. In addition, it covers a wide range of scientific aspects that provide extensive knowledge to the readers about the chemistry and microbiology of milk for cheesemaking, coagulation of milk by enzymes, starter cultures, the flavour and rheology of cheese, nutrition aspects of cheese, and much more.  

Food Processing Technology: Principles and Practice- 2nd Edition 

P.J Fellows 

The book enlightens the students about the processing of dairy products in an interesting way. The first edition of this book was swiftly adopted as the standard text by various food processing organisations. In addition, the latest edition has been able to expand to take account of the advances in technology compared to the first edition.  

Extrusion Cooking: Technologies and Applications  

Guy R 

Guy R has educated its readers competently through his book about manufacturing an array of food products, from baby foods to snacks and cereals.  

Experimental Food Science- 3rd Edition  

Penfield and Campbell 

If you want to understand the nature and properties of food and the principles of experimental methodology, this book is a must-read. The best part about this book is that it includes exercises at the end of each chapter that facilitates students in taking an experimental approach.  

S.No 

College/University/Institution 

Syllabus (PDFs)

1 

National Dairy Research Institute, Karnal 

To be uploaded soon

2 

IGNOU Delhi- Indra Gandhi National Open University 

To be uploaded soon

3 

NIMS University, Jaipur 

Download Here

4 

Anand Agricultural University, Gujrat  

To be uploaded soon

5 

SHIATS Allahabad-- Sam Higginbottom Institute of Agriculture Technology and Science 

To be uploaded soon

6 

Dairy Science College, Bengaluru 

To be uploaded soon