This training program is designed to equip participants with comprehensive knowledge in Dairy and dairy products processing and understanding the regulatory framework.
Dairy and Dairy Products Processing and Regulation
2.1 Introduction
- Role of dairy in nutrition and food industry
- Types of dairy products
2.2 Processing Techniques
- Milk reception, chilling, and testing
- Pasteurization, homogenization, standardization
- Production of ghee, butter, cheese, yogurt, paneer, flavored milk
- Cleaning and sanitation of dairy plants
2.3 Packaging and Storage
- Aseptic packaging, cold chain
- Spoilage prevention techniques
2.4 Regulatory Requirements
- FSSAI regulations for dairy sector
Training Details
- Date: 25/ 05/ 2025, Sunday
- Time: 17:00 to 21:00
- Fee: 999 per Participants
- Training Mode: Online
- Certificate, Study materials and class recording will be provided for revision.
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