LPM 304: Introductory Dairy Science
Credit Hours: 3 (2+1)
Full Marks: 75 (Theory: 50, Practical: 25)
Course Objectives
Upon completion of this course, students will be able to:
- Collect, test, and standardize milk and milk products.
- Understand milk composition, nutritive value, and factors affecting milk quality.
- Learn clean milk production, dairy microbiology, and preparation of common dairy products.
I. Syllabus Overview
- Introduction to dairying in Nepal and comparison with developed countries.
- Milk: definition, composition, nutritive value, physical and chemical properties.
- Physiology of lactation: mammary gland development, hormones, milk secretion, and letdown.
- Milking methods, clean milk production, flavor defects, and their prevention.
- Dairy microbiology: types, sources, uses, and significance of microorganisms.
- Preparation and standardization of common dairy products (Dahi, Cheena, Khoa, Paneer, Ice Cream).
II. Course Outline
A. Theory (30 Lectures)
| S.N. | Topic | No. of Lectures |
|---|---|---|
| 1 | Introduction to course outline and evolution system | 1 |
| 2 | Dairying in Nepal and its scope | 1 |
| 3 | Comparison of Nepalese dairy with developed countries | 2 |
| 4 | Milk: definition and diagrammatic representation of milk constituents | 1 |
| 5 | Composition of milk (fat, lactose, protein, energy, vitamins, minerals) | 2 |
| 6 | Nutritive value of milk | 1 |
| 7 | Physical and chemical properties of milk | 2 |
| 8 | Factors affecting the composition of milk | 2 |
| 9 | Physiology of lactation: mammary glands and hormones | 2 |
| 10 | Milk secretion and letdown of milk | 3 |
| 11 | Milking: hand vs. machine milking | 1 |
| 12 | Clean milk production: importance and factors | 1 |
| 13 | Natural flavors and off flavors of milk | 1 |
| 14 | Flavor defects in milk and prevention | 1 |
| 15 | Dairy microbiology: brief outline | 1 |
| 16 | Types of microorganisms found in milk | 1 |
| 17 | Sources of contamination in milk | 1 |
| 18 | Uses of beneficial microorganisms in milk | 2 |
| 19 | Significance of microorganisms in dairy industry | 1 |
| 20 | Preparation of common dairy products (Dahi, Cheena, Khoa, Paneer, Ice Cream) | 3 |
| Total | 30 |
B. Practical (15 Sessions)
| S.N. | Practical Topics | No. of Practicals |
|---|---|---|
| 1 | Study of commonly used dairy equipment | 1 |
| 2 | Study of milk sampling procedures | 1 |
| 3 | Sediment test using disc and sediment tester | 1 |
| 4 | Estimation of fat by Gerber’s method | 1 |
| 5 | Estimation of specific gravity, SNF, and total solids in milk | 1 |
| 6 | COB and titratable acidity test in milk | 1 |
| 7 | Study of MBR test for microbiological quality of milk | 1 |
| 8 | Study of mammary gland and physiology of lactation | 2 |
| 9 | Study and practice of hand milking | 1 |
| 10 | Estimation of microorganisms using microscope and CMT paddle | 2 |
| 11 | Preparation of Dahi, Cheena, Paneer, and Khoa | 2 |
| 12 | Standardization of milk and cream | 1 |
| Total | 15 |
References
- Clarence, H.E., W.B. Combs, and H. Macy. 1994. Milk and Milk Products. TATA McGraw-Hill Publishing Co. Ltd., India.
- Sukumar, De. 2000. Outlines of Dairy Technology, Oxford University Press, India.
- Prasad, J. 1997. Animal Husbandry and Dairy Science, Kalyani Publishers, India.
