LIVESTOCK PRODUCTS TECHNOLOGY

  

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For Books of Livestock Products Technology CLICK HERE👈

           

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LIVESTOCK PRODUCTS TECHNOLOGY

UNIT-1 (MILK AND MILK PRODUCTS TECHNOLOGY)

• Development of Milk Industry in India 
• Layout of Milk Processing Plant and its Management 
• Composition and Nutritive value of Milk and Factors affecting composition of Milk 
• Physical and Chemical Properties of Milk 
• Microbiological deterioration of Milk and Milk Products 
• Collection, Chilling, Standardization, Homogenization, Pasteurization and Bactofugation of Milk .
• Preparation of Butter and Ghee 
• Preparation of Indigenous Milk Products - Curd or Dahi, Lassi, Khoa, Channa and Paneer 
• Preparation of Ice-Cream 
• Preparation of Cheese 
• Preparation of Milk By-Products specially Skim Milk Powder and Whey 
• Packaging, Transportation, Storage and Distribution of Milk and Milk Products 
• Sanitation, GMP and HACCP in Milk Plant 

UNIT-2 (WOOL SCIENCE)

• Introduction of Wool and Terms related to Wool Processing 
• Post shearing operations, classification and grading of wool 
• Properties and Impurities of wool and factors influencing the quality of wool 

UNIT-3 (ABATTOIR PRACTICES AND ANIMAL BYPRODUCTS TECHNOLOGY)

• Layout and Management of Rural, Urban and Modern Abattoirs 
• Slaughtering Methods 
• Modernization of Abattoir for Hygienic Meat Production 
• HACCP Concept in Abattoir Management 
• Pre-slaughter care of Animals 
• Ante Mortem and Post Mortem Examination of Meat Animals 
• Slaughtering and Dressing of Meat Animals 
• Evaluation, Grading and Fabrication of Dressed Carcasses 
• Abattoir by-products: Utilization and Pharmaceutical value 
• Skin and Hide - Flaying, Preservation and Tanning 
• Treatment of Condemned Meat and Carcasses 
• Abattoir Effluent Treatment 

UNIT-4 (MEAT SCIENCE)

• Present Status of Indian Meat Industry 
• Structure and Composition of Muscle 
• Conversion of Muscle to Meat 
• Nutritive value of Meat or Composition of Meat 
• Properties of Fresh Meat 
• Preservation of Meat 
• Detection of Fraudulent Substitution of Meat or Falsification of Meat 
• Ageing of Meat and Packaging of Meat and Meat Products 
• Modern Processing Technologies of Meat and Meat Products 
• Formulation and Development of Meat Products - Kabab, Sausages, Meat Balls or Patties, Tandoori Chicken, Soup and Pickles 
• Physical, Chemical and Microbiological Quality of Meat and Meat Products 
• Nutritive Value, Preservation and Packaging of Egg and Egg Products 
• Laws Governing National or International Trade in Meat and Meat Products 
• Organic and Genetically Modified Meat and Meat Products 

For Books of Livestock Products Technology CLICK HERE👈