Dairy Science and Technology

Dairy industry one of the largest sector of the food-Supply chain, it’s a sector which relies for a success on a unique blend of craft and science with the balance changing in relation to the product. This session discusses about the recent trends and difficulty faced in the field of dairy Technology.

  • Milk-Main Characteristics
  • Colloidal Particles of Milk
  • General Aspects of Processing
  • Enzymes in Dairy Processing
  • Milk Components
  • Centrifugation
  • Homogenization
  • Concentration Processes
  • Enzymes in Dairy Processing
  • Meat Stored at 4oC using Chitosan and an Oxygen Absorber

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