UPMSP Vocational Dairy Technology study plan
UPMSP Vocational Dairy Technology · Give each week a clear focus.
8 weeks · About 6 hours per week
Milk and Its Composition, Physico-Chemical Properties & Dairy Chemistry, Testing and Analytical Methods
List the major constituents of milk (water, fat, protein, lactose, minerals) and state their typical concentration ranges in cow and buffalo milk.
Explain the physico-chemical properties of milk (density, freezing point, pH, acidity, viscosity) and how each is affected by composition and processing.
Perform calculations for titratable acidity, total solids, and solids-not-fat using standard formulas and example data.
Describe the principles of common analytical tests (Gerber for fat, Kjeldahl for protein, lactometer for density) and interpret their results.
Differentiate between normal and abnormal milk (mastitis, colostrum, late lactation) based on composition and tests.
Your checkpoint
Create a one-page reference sheet with a table of milk composition ranges, key physico-chemical constants, and formulas for acidity, total solids, and SNF; include two worked numerical examples.
Milk Reception, Chilling, Storage and Transport & Milk Processing: Filtration, Clarification, Homogenisation, Pasteurisation and Sterilisation
Outline the steps in milk reception from farm to dairy plant, including weighing, sampling, and testing for platform tests (organoleptic, clot-on-boiling, alcohol, acidity).
Explain the importance and methods of rapid chilling of raw milk, including bulk milk coolers and plate chillers, and state critical temperature limits.
Compare filtration and clarification processes, describing the equipment used and their effect on milk quality.
Describe the purpose and operation of homogenisation, including valve types and the effect on fat globule size and emulsion stability.
Differentiate between pasteurisation (LTLT, HTST, UHT) and sterilisation (in-container, UHT) in terms of time-temperature combinations, equipment, and effect on milk quality.
Your checkpoint
Draw a flowchart of milk reception through pasteurisation, labelling each step with equipment, temperature, and time parameters; write a 200-word explanation of why homogenisation follows pasteurisation in most plants.
Milk Processing: Filtration, Clarification, Homogenisation, Pasteurisation and Sterilisation & Cream, Butter, Ghee and Other Fat-Rich Products
Compare the effects of different heat treatments (pasteurisation, UHT, sterilisation) on milk enzymes, vitamins, and shelf life.
Explain the principles of cream separation (centrifugal method) and calculate separation efficiency using fat balance.
Describe the churning process for butter making, including the role of temperature, ripening, and working of butter.
Outline the production of ghee by different methods (creamery butter, direct cream, pre-stratification) and explain the role of moisture and FFA in ghee quality.
Identify quality parameters for cream, butter, and ghee (fat content, moisture, FFA, peroxide value) and state their standard limits.
Your checkpoint
Prepare a comparison table of cream, butter, and ghee: production steps, key equipment, critical control points, and quality standards; include a fat balance calculation for cream separation.
Fermented Milk Products: Curd, Yoghurt, Lassi, Chhana and Paneer & Dairy Microbiology, Starter Cultures and Quality Control
Describe the microbiology of fermentation for curd, yoghurt, and lassi, including the role of starter cultures (Lactobacillus, Streptococcus) and incubation conditions.
Explain the production of chhana and paneer, including the role of acid type, temperature, and coagulation pH on yield and texture.
List common starter culture organisms and their functions in fermented milk products.
Outline quality control tests for fermented products (pH, acidity, syneresis, microbial count) and interpret results.
Identify spoilage organisms and defects in fermented milk products and propose preventive measures.
Your checkpoint
Write a standard operating procedure (SOP) for paneer production at small scale, including a flow diagram, critical parameters (temperature, pH, pressing time), and a quality check table.
Milk Powders, Condensed Milk, Ice Cream and Frozen Desserts & Cheese and Casein Technology
Explain the process of making milk powder by spray drying, including preheating, evaporation, homogenisation, and drying parameters.
Describe the production of condensed milk (sweetened and unsweetened) and the role of sugar and heat treatment.
Outline the formulation and freezing process for ice cream, including mix calculation, homogenisation, ageing, and freezing.
Differentiate between cheese and casein production, including rennet coagulation and acid precipitation.
Identify quality parameters for milk powder (moisture, solubility, bulk density) and ice cream (overrun, melting resistance).
Your checkpoint
Create a process flow diagram for spray-dried milk powder and a separate one for Cheddar cheese, highlighting the key differences in unit operations and quality tests; calculate overrun for an ice cream mix given starting and final volumes.
Dairy Microbiology, Starter Cultures and Quality Control & Dairy Plant Equipment, Cleaning, Sanitation and Safety
Explain the principles of cleaning-in-place (CIP) and list the steps (pre-rinse, detergent wash, rinse, sanitise) with typical temperatures and concentrations.
Describe common sanitizers (chlorine, peracetic acid, hot water) and their advantages and limitations.
Identify safety hazards in dairy plants (steam, rotating equipment, chemicals) and state preventive measures.
Outline microbiological quality control tests for raw and processed milk (SPC, coliform count, MBRT) and interpret results.
Explain the concept of HACCP and its application in a dairy plant, including critical control points.
Your checkpoint
Draft a one-page CIP protocol for a pasteuriser, including chemical concentrations, temperatures, times, and verification tests; list five safety rules for dairy plant workers.
Dairy Chemistry, Testing and Analytical Methods & Milk and Its Composition, Physico-Chemical Properties
Perform calculations for standardisation of milk (fat and SNF adjustment) using Pearson square or algebraic methods.
Interpret results of common analytical tests (fat, protein, lactose, ash, acidity) and identify deviations from normal.
Explain the principles of advanced analytical techniques (spectroscopy, chromatography) used in dairy testing.
Review the composition and properties of milk from different species (cow, buffalo, goat) and their implications for processing.
Solve problems related to adulteration detection (starch, cane sugar, water) using physical and chemical tests.
Your checkpoint
Complete a set of 10 numerical problems covering standardisation, acidity, and adulteration detection; provide step-by-step solutions and interpret the results.
Milk and Its Composition, Physico-Chemical Properties & Milk Reception, Chilling, Storage and Transport & Milk Processing: Filtration, Clarification, Homogenisation, Pasteurisation and Sterilisation & Cream, Butter, Ghee and Other Fat-Rich Products & Fermented Milk Products: Curd, Yoghurt, Lassi, Chhana and Paneer & Milk Powders, Condensed Milk, Ice Cream and Frozen Desserts & Cheese and Casein Technology & Dairy Microbiology, Starter Cultures and Quality Control & Dairy Plant Equipment, Cleaning, Sanitation and Safety & Dairy Chemistry, Testing and Analytical Methods
Revise all domains using condensed notes and flashcards, focusing on weak areas identified in previous weeks.
Take a full-length mock exam under timed conditions and score it.
Analyse mock exam mistakes and create a targeted review plan for each incorrect answer.
Recite key formulas, standards, and process parameters from memory.
Practice explaining process flow diagrams for major products (pasteurised milk, butter, paneer, milk powder) without notes.
Your checkpoint
Score at least 70% on a timed 100-question mock exam covering all domains, and submit a list of corrected mistakes with brief explanations.
Milestones
Week 2: Without notes, list the time-temperature combinations for LTLT, HTST, and UHT pasteurisation, and explain the purpose of clarification and homogenisation in the milk processing line.
Week 4: Explain the role of starter cultures in curd and yoghurt, outline the paneer-making process, and state two quality tests for fermented milk products.
Week 6: Describe the steps of CIP with typical parameters, list three safety hazards in a dairy plant, and interpret results of SPC and MBRT tests.
Week 8: Achieve a score of 70% or higher on a comprehensive mock exam and demonstrate ability to draw and explain flow diagrams for at least three major dairy products.