introduction to the dairy industry and human nutrition teaching guides 2

8/10/2019 Introduction to the Dairy Industry and Human Nutrition Teaching Guides 2

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INTRODUCTION TO THE DAIRY INDUSTRY AND HUMAN NUTRITION (Y1 S1; TLH 32;

TPH 0CF 2.0)

3.9.0 Objective

The course is designed to introduce the trainee to the Dairy Development in Kenya and equip them with

knowledge in human nutritional requirements and the role of milk and milk products in human diet

3.9.1 Introduction to the dairy industry in Kenya (8Hrs)

By the end of the session the trainees should be able to:

(a)Explain the status and developments of the dairy industry in Kenya: (2hrs)

Pre liberalization

o Before independence

o After independence

During and post liberalization era

(b) explain the milk production trends in Kenya (1 hr)

Annual trend

Milk production trends for the last five years

(c)Explain the importance of the dairy industry in Kenya (1hr)

Nutritional importance

Economic importance

Social cultural

(d)State the types of organizations involved in the dairy industry and explain their specific roles.(4hrs)

i. Regulatory (ministry of Agriculture, KDB, Public Health, KEBS,)

ii. Marketing (processors. Cooperatives, Self Help Groups (Banks and Saccos(Dairy

farmers cooperative societies ,Dairy traders association,)


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iii. Funding (NGO, financial institutions ,Bilateral Donors

iv. Development (training institutions (public and private ,NGO),

3.9.2 Human nutrition

3.9.2.1 Introduction to human nutrition (2Hr)

By the end of the topic the trainee should be able to

1. Define: Food, nutrition, nutrients, nutritional status and malnutrition

2. Classify food nutrients: Major nutrients-carbohydrates, proteins water and fats

Minor nutrientsvitamins and minerals

3. Classify food

Plant origin

Animal origin

3.9.2. 2 Human nutrient requirements (2Hrs)

By the end of the topic the trainee should be able to:

1. List the general human body nutrient requirements

2. Explain the human dietary requirement based on:

(a)Age

i. Infant

ii. Adolescent

iii. Elderly

(b)Physical Activity

i. Sedentary


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ii. Active (manual work)

(c)Physiological status

i. Health

ii. Pregnancy

iii. Expectant and Lactating mothers

iv. Sick and invalids

v. Vulnerable groups (refugees, HIV and AIDS)

3.9.2.3 Functions of various nutritional components in the body and their sources

3.9.2.3.1 Carbohydrates (2hours)


a. State/explain the various forms of carbohydrates

i. Monosaccharide

ii. Disaccharides

iii.

Oligosaccharides

iv. Polysaccharides

b. List/explain the functions of carbohydrates in the body

c. List the main sources of carbohydrates

i. Cereals

ii. Tubers

d. State/explain the disorders associated with consumption of carbohydrates: Obesity, dental caries

3.9.2.3.2 Proteins (4 hours)



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a. Define a protein

b. Classify amino acids- essential and non essential

c. Differentiate between essential and non essential amino acids

d. List the major sources of proteins:

i. animal (meat, egg, milk and milk products ,fish)

ii. plant (pulsesbeans, peas, nuts, lentils)

e. Explain the factors that determine the quality of proteins; digestibility, utilization (Net Protein

Utilization) composition of amino acids[complete and incomplete proteins], presence of

inhibitors (anti-nutritive factors)

f. Explain the functions of proteins in the body: body building, growth and development, repair

of worn out tissues, source of energy

3.9.2.3.3 Fats (2Hrs)


a. List the major sources of Fats

i. animal (butter, ghee, lard, tallow, fish oil

ii. plant (vegetable oils, margarine,

b. List the forms of fats: Saturated and unsaturated

c. Explain the difference between saturated and unsaturated fats

d. State the functions of fats in the body: energy source, carrier of fat soluble vitamins A D E

K, insulation of body organs

e. State and explain disorders associated with consumption of fats: arteriosclerosis, thrombosis,

high blood pressure, obesity

3.9.2.3.4 Vitamins (3Hrs)


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a. Classify vitamins:

-water soluble [Vit B and C]

- fat soluble [Vit A, D ,E and K]

b. State/explain the functions , sources and disorders associated with their deficiencies :

I] Vitamin A (retinol)

II] Vitamin D [cholecalciferol]:

III] Vitamin E [Tocopherol]:

IV] Vitamin K:

V] Vitamin C [Ascorbic Acid]:

VI] Vitamin B complex (Vitamin B1 [Thiamine] Vitamin B2 [Riboflavin] Vitamin

B3[Niacin] Vitamin B12 [Cyanocobalamine])

3.9.2.3.5 Minerals (2Hr)


1. Classify minerals;

-Major (macro ) [calcium, phosphorous, sodium, potassium, chloride, iron, iodine, fluoride]

-Minor (micro) [copper, manganese, zinc, cobalt]

2. State the source, functions and deficiency disorders and symptoms associated with the

following major minerals

a. Calcium and phosphorus:

b. Sodium , potassium and chloride


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c. Iron:

d. Iodine:

e. Fluoride

3.9.2.3.6 Water (1Hr)

By the end of this topic the trainee should be able to outline the roles of water as a nutrient

a. Helps during digestion

b. Excretion of waste products

c. Regulation of body temperature

d. Lubrication of joints

e. Solvent for nutrients

f. Hydration of tissues

3.9.2.4 Dairy products in human nutrition (2s)

By the end of this topic the trainee should be able to:

List and explain the nutritive value of various dairy products: (Fluid milk, Cream, Butter,

Anhydrous milk fat, Cheese, Cultured milk, Ice cream, Dry milk)

fat based- cream, butter, anhydrous milk, ice-cream, (CLAconjugated linolenic acid)

Fermented milks-cultured milk

Concentrated milk-condensed milk, dry powder

Cheese-cheese and whey products


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3.9.2.5 Nutritional disorders

(2Hrs)

By the end of this topic the trainee should be able to

a. Define; nutritional disorder and malnutrition

b. Explain the causes of malnutrition (under nutrition)

c. outline interventions taken to alleviate malnutrition in Kenya

d. state and describe the two major disorders of malnutrition in Kenya (Kwashiokor and

Marasmus)

3.9.2.6 Child feeding [breast feeding versus bottle feeding] (2Hrs)

By the end of the topic the trainees should be able to

a. State the benefits of breast feeding

b.

Compare the nutritional (composition) benefits of human milk versus cows, goats and

camel milk

c. Outline the reasons for bottle feeding

d. List the advantages and disadvantages of bottle feeding


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3.2 DAIRY MICROBIOLOGY AND HYGIENE [SEMESTER I: TLH= 48; TPH=16 CF 3.5]

3.2.0 Objective:

By the end of this course, the trainee should be able to explain the useful microorganisms, microbial

contaminants and General Hygiene within the dairy environment.

3.1.1 Dairy microbiology (8 Hrs)

By the end of the topic, the trainees should be able to:

1. State and explain the sources of micro-organisms of economic importance in the dairy industry

cow, environment, equipment, water, personnel, commercial cultures.

2. Explain the Biochemical and enzymatic activities in milk and milk products:

Breakdown of carbohydrates

o Hydrolysis and

o

FermentationLactic acid, alcohol, coliform, butyric acid, citric acid

Breakdown of proteins

Breakdown of fat

Breakdown of lecithin

Production of mucus or slime

Production of odours

Reduction of oxygen

3. Outline the principal micro-organisms in milk and milk products:


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a) Bacteria:

i. Pathogenic:

Pseudomonas Spoilage/

Brucella Pathogenic

Enterobacteriaceae Pathogenic and spoilage

Coliforms

Enterobacter

Staphylococci

Staphylococcus aureus Pathogenic/toxigenic

Streptococcus

S. agalactiae Pathogenic

Bacillus cereus Spoilage / toxigenic

Mycobacterium tuberculosis Pathogenic

Clostridiun botulinum toxigenic

C. perfrigenes toxigenic

ii. Non pathogenic

Lactic acid bacteria

Strep. thermophilus Acid fermentation


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Lc. lactis Acid fermentation

Lc. lactis-diacetylactis acid / Flavour production

Lc. cremoris Acid fermentation / flavour

Leuconostoc cremoris Acid fermentation

Lb. acidophilus Acid production

Lb. casei Acid production

Lb. lactis Acid production

Lb. helventicus Acid production

Lb. bulgaricus Acid production

Bifidobacterium Acid production

Propionibacterium Acid production

Butyric Acid Bacteria

C. butyricum Spoilage

C. tyrobutyricum Spoilage

Propionic Acid Bacteria

Propionibacterium shermanii

Putrefaction Bacteria

C. sporogenes spoilage


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Pseudomonas fluorescens

Brevibacterium linens

Coliform bacteria

Non faecal coliforms spoilage

b)

YeastsSaccharomyces cerevisiae, Kluyveromyces marxianus

c) Moulds

Penicilliumroqueforti,

P. Camemberti and

Milk mould, Geotrichum candidum,

Aspergilus nigerrennet production,

Mucor mieheirennet production

4. VirusesBacteriophage

5. explain the antimicrobial systems in raw milklactoperoxidase, lactoferrin, lysozyme

3.1.2

Dairy hygiene (8 Hrs)


1. Define Dairy Hygiene


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2. Explain the importance of Dairy Hygiene safety of products, conform to legislation,

consumer confidence, prevent post harvest losses of milk, improved shelf life of products

3. Explain the factors affecting the hygienic quality of milk and milk products - cow ,

personnel, environment, equipment, water

3.1.3 Food Hazards (6 Hrs)


1. Define Food Hazards

2.

Explain the different categories of food hazards and their causes(Physical, chemical and

microbiological)

3. Explain the methods of control of food hazards

3.1.4 Dairy legislation (6 Hrs)


1. Define the term Dairy legislation

2. State the objectives of Dairy legislation

3. List the Acts of parliament governing the Dairy Industry

4. outline the rules and regulations of following Acts governing the Dairy Industry in Kenya

The Dairy Industry act(Cap 336), The Standards Act (Cap 496 ), The Factorys Act (Cap 514),

The Public Health Act (Cap 242), The Food, Drugs and Chemical substances act (Cap 254 ),

Environmental management and coordination act 1999, The Local Authorities actLicensing

5. State and explain the various institutions regulating the Dairy Industry.- KDB, The Ministry of

Health, The Local councils, KEBS, NEMA


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6. State and explain the Good Manufacturing practices, code of practice as regulatory requirements

in the Dairy industry.

3.2.1 Cleaning of Dairy Equipment: (6 Hrs)


1. outline the levels of cleanlinessphysical, chemical, bacteriological.

2. outline and explain the different types of detergents and sanitizers

3. outline the properties of good cleaning detergents

4. Explain Factors affecting the efficiency of detergents

5. Describe different cleaning procedures of dairy equipmentmanual, CIP

6. outline the various methods of sterilizing dairy equipmentuse of chemicals, radiation and heat

3.1.5 Water supply and treatment (8Hrs)


1. Classify waterhard and soft.

2. List the sources of water for the Dairy industryunderground, surface water, rain water

3. Explain the quality properties of waterphysical, chemical and Microbiological.

4. State the uses of water in the Dairy plant.

5. Explain the process of water treatment

a. Physical treatment- sedimentation, filtration, coagulation, clarification, membrane

filtration,.


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b. Chemical treatment removal of salts and other chemical impurities e.g use of lime,

lime soda, zeolites, oxidation

c. Microbiological treatmentdisinfection by boiling, addition of chemicals chlorination,

UV,

3.1.6 Waste treatment and disposal (4 Hrs)


1. Define the types of waste in the dairy plant. solid and waste water

2.

State and explain the methods of waste disposal

a. Solid wasteburn, burry, recycle

te water - physical, chemical and biological

3.1.7Practicals (16 Hrs)

(i) Observation of micro organism

(ii) Cleaning of dairy equipments (hand and Cleaning In Place)

iii) Use of protective clothing in the dairy and personal hygiene

Visit to a water and waste treatment plant

DAIRY CHEMISTRY [YEAR 1 SEMESTER 2; TLH = 48; TPH = 16 CF 3.5]

3.2.0Objective


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By the end of the course unit the trainees will be able to understand the composition, chemical

and physical properties of milk; the importance of each component, and how they are

affected by processing.

3.1.1 Introduction (6Hrs)

By the end of the topic the trainees should be able to:

1. -Define milk

2. -State the mean average composition of milk with reference to:

milk yielding animals - cow, buffalo, camel, goats/sheep and man

3. explain abnormal milk ( Colostrum milk and mastitic milk)

4. List the bioactive components in milk and their significance with respect to camel ,

goat and cow

a) lipids -fatty acidslinoleic and arachidonic more goats milk helps in

b) immunoglobulins

c) lactoferrin

d) proteinscasein and whey proteins peptides

e) oligosaccharidesanti inflammatory

f) growth factors and cytokines

3.1.2 Composition of milk (emphasis on cow milk) (6Hrs)



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a) Explain the factors affecting milk composition

(i) Physiological

-Stage and number of lactations

-Age

(ii) Environmental

feeding

-interval between milking

Completeness of milking

(iii) Genetic

-Breed

-individuality

(iv) Diseases

3.1.2.1 Physical, chemical and sensory properties of milk (3Hrs)

By the end of topic the trainee should be able to outline

1. the physical, chemical and sensory properties of milk and explain their significance in dairy

technology


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a) sensory

Color

Smell

Taste

b) physical

Density

Viscosity

Freezing point

Refractive index

Specific heat

c)

chemical

pHlandmark pH values and buffering effect

Titratable acidity

3.1.2.2 Milk constituents

By the end of topic the trainee should be able to:

1. Describe how milk constituents exist (

a.Ionic

b. Molecular

c.Colloidal

d.Emulsion

Milk Fats (9Hrs)

By the end of topic the trainee should be able to describe:

(i) milk fat composition( glycerol and fatty acids)


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(ii) chemical structure: (Trigycerides and common fatty acids)

(iii) Physical properties in relation to melting range,

(iv) Fat Globule structure, Size and components and effect of homogenization

(v) Saturation, iodine value, and saponification

(vi) destabilization: Coalescence, flocculation

(vii) degradation rancidity (lipolytic, oxidative and spontaneous)

Milk protein (9Hrs)


i. Define milk proteins

ii. Outline the principle components (casein -s1, -S2, ,, whey- -lg -la,

BSA Immunoglobulins)

iii. Explain the effect of acidification on proteins (pH and iso electric points)

iv. Explain milk protein stability with respect to

o Salt content

o pH

o Temperature

o Dehydration

o Enzymes

o Time (age thickening)

Milk Enzymes (4Hrs)


(i) Define milk enzymes

(ii) classify endogenous and exogenous enzymes in milk

o

endogenouss - Lipoprotein Lipase, Plasmin, Alkaline phophatase, Lactoperoxidase

and Catalase

oExogenous: Of microbial origin - Lipase and proteinases

Intentionally added - Rennet


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(iii) List the most significant enzymes and state their effect/use in milk processing:

Milk sugar (lactose) (4Hrs)


a) State the two sugars forming lactose

b) Explain the effect of heat and microorganisms on lactose

c) Explain lactose digestibility( intolerance)

d) Explain crystallization of lactose and its effects on dairy products

Minerals (3Hrs)


a) List major and minor minerals in milk

major - Calcium, Phosphorous, Sodium, Potassium, Chloride, Magnesium and Citrates.

Minor - iron, zinc, manganese, copper,

Vitamins (2Hrs)


(i) classify vitamins into Fat soluble (A D E K)and Water soluble (B complex, C) vitamins

present in milk

(ii) Explain the effect of processing on the vitaminsheat and irradiation

Other constituents of milk (2Hrs)


State other constituents of milk (dissolved gases, Organic acids, Pigments - carotene and

riboflavin, Somatic cells)

Physical/chemical characteristics of milk


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By the end of topic the trainee should be able to describe:

Explain the effect of processing on the physical/chemical characteristics of milk with respect

to;

Cooling

Separation (color change, Sp. Gr.)

Heating (color,flavor)

Homogenization (color,creaming)

Evaporation (increase in TS, color)

3.1.2.2Practicals (16Hrs)

3.1.2.3By the end of the practicals the trainee should be able to

(i)

outline the procedures used to determine milk components and milk properties

(ii) Carry out proximate analysis - butter fat, protein, lactose, moisture and ash

(iii) Determine Physical, chemical and sensory properties of milk color, smell, taste, density,

viscosity,, freezing point, pH, refractive index, , titratable acidity.

DATEC 0124 DAIRY ENGINEERING ( Y1 S2 TLH =48 TPH= 16 CF 3.5)


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Objective

By the end of the course unit the trainees will be equipped with knowledge on equipments and

services within the dairy plant and impart skills in designing milk plant building and layout

of machinery and equipments, industrial safety and related preventive maintenance

procedures

Introduction (6 hrs)

Units of measurements

By the end of the topic, the trainee should be able to;

a. State the basic units of measure in S I and British systems and their symbols (length [M =

metre and ft = foot], mass [Kg = kilogram and lb pound], time, force, pressure, energy,

power,specifis heat, electric current, voltage)

b. State derive units (density, viscosity, velocity, pressure, force, latent heat)

c.

Explain the types of pressure(gauge pressure, absolute pressure, vacuum)

Heat transfer


a.Define; heat, specific heat capacity, latent heat, heat of combustion

b.Explain good and poor heat conductors

c. State and explain the modes of heat transfer (radiation, conduction and convection)

d. State thermal conductivities of metals and non-metals (stainless steel, aluminium, iron,

copper, glass, wood, plastic, plastic)


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Fluid flow (rheology)

By the end of the topic, the trainee should be able to

a. Define rheology and viscosity

b. Explain how viscosity affects flow of fluids

c. List types of fluids(Newtonian, non-newtonian)

d. Explain laminar and turbulent flow

e. Explain the head losses in pipes

Mass and energy balance (6 Hrs)


a. State law of energy and mass conservation

b. Explain types of operations in a Dairy plant

i. physical (filtering, weighing, storage)

ii. Mechanical (mixing, separation, size reduction)

iii. Chemical (culturing, CIP, water treatment)

c. Explain units operation in a process line (Separation, Pasteurization, Eevaporation, Drying)

d. Sketch the processes and give expressions of mass and energy balances

i. Process : Evaporation of milk (Total mass balance, solids mass balance and water

mass balance)

ii. Process: Separation of raw milk (Total mass balance and fat mass balance)


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iii Process: Standardization of milk (Total mass balance and fat mass balance)

e. Use the expressions of mass and energy balances of processes to determine amounts

of the constituents in each process

3.3.1.3 Simple machines (4 Hrs)


a. Define; force, pulleys, machine

b. List and explain types of forces (friction, tension, force of gravity, electrostatic forces)

c. List examples of simple machines (screw, levers, burdizzo, pulley system, elastrator)

d. Calculate mechanical advantage, velocity ratio and efficiency.

3.3.1.4 Electrical power and equipments (6 Hrs


a.Define and state units of electricity ( power, voltage, current, resistance, power)

b.Explain AC, DC

c.Sketch basic electric circuit

d.Explain electrical wiring (Ring main circuit)

e.Explain single and 3 phase power supply

f. Explain types of transformers


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g.Define motors and state their uses

h.State safety precautions in the use of electricity

Materials used in the Dairy industry (4 Hrs)

Selection of materials


a. List and explain the properties considered during selection of materials for process

operations (Physical strength, mechanical strength, thermal/heat properties, electrical, chemical

properties, effect on milk,)

b. State the effects of metals on milk and milk products (iron, copper zinc)

Types of materials, properties and uses

By the end of the topic, the student should be able to

a. State common materials used in the dairy industry (Metals- Stainless steel,

aluminium, iron, copper, metal-glass wool, rubber, plastics, wood, hides and skins)

b. Explain types of metals (Ferrous and non- ferrous)

c. State the properties and limitations of the following materials (Stainless steel,

aluminum, wood, plastics)

3.3.1.6 General operations and maintenance of dairy equipments and machinery. (12

hrs)

Process line equipment

i) Reception and milk cooling equipments


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i. List the equipments used in milk reception

ii. Define VATS, filters and agitators

iii. State the considerations used in selecting filters and agitators

iv. Sketch label and explain parts of a milk storage tank and a refrigerated tank

v. List the types of milk coolers

ii) Process equipments


a) Sketch the flow of milk through a process line system

b) Explain the operation of the following equipments

Balance tank,

Timing pump,

PHEcooling regeneration, heating holding,

Separator (clarification, bactofugation)

Homogenizer (clarifixator)

Deodorizers

Flow Diversion Valve (FDV)or Flow Diversion Devise (FDD)

Butter churns

iii) Pipes and Piping system



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a. Define pipe and fittings

b. State the types of pipes and explain their properties

c. List factors that determine size of pipe

d. List the types of pipe mounting

e. Explain corrosion in pipes

f. List types of valves and fittings and state their functions

g. State use of colour coding in pipes

iv) Pumps


a. Define a pump

b. Explain positive and non-positive displacement pumps.

c. List positive and non-positive displacement pumps

d. Describe the characteristics and mode of operation of the pumps (piston pumps,,

screw pumps and centrifugal pumps).

Nonprocess line equipments

i) Steam boiler

By the end of the topic, the student should be able to;


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a. Define a steam boiler

b. Classify steam boilers

c. Explain fire tube and water tube boiler

d. Outline the operation of a boiler (burner, water and steam controls, safety)

e. State the treatment required for the boiler water

f. State the types of steam

iii) Refrigeration equipments


a. Define refrigeration and refrigerants

b. Sketch and explain mechanical refrigeration cycle

c. State the types of refrigerants used in mechanical refrigeration

iv) Maintenance of dairy equipments and machinery


a. Define preventive maintenance

b. Outline requirements for economic maintenance of a plant and equipments

d. Explain lubrication

e. Outline the indications of a faulty bearing


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3.3.1.7 Dairy plant design and layout (6Hrs)

Sitting and location


a. Define factory siting

b. List and explain the factors to be considered in site selection

(Land, raw materials, transport, utilities, labor, market access, political stability)

Plant layout


a. Define plant layout

b. List factors to consider in plant layout

c. List and explain common problems encountered in plant layout

d. State the advantages of a good plant layout

Plant design


a. Explain the requirements for a proper plant design

b. Discuss pros and cons of various construction materials

c. Explain the design of plant under the following; floor, ceiling and walls

Lighting



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a. Define brightness

b. State the glare types, causes and remedies (direct, reflected, daylight)

c. Explain plant lighting with respect to health, safety and efficiency of operations

d. Explain light and its requirements(artificial, direct, indirect, diffused lighting)

3.3.1.8 Occupational and industrial safety (4 Hrs)

Accidents


1. Define accident

2. Explain accidents and near accidents

3. Explain main types of accidents (human, mechanical, environmental)

4. Briefly explain why some people are more prone to accidents than others

Industrial Safety


i. Explain safety precautions

ii. Explain accident prevention methods

iii. Explain the role of employers and employees in preventing accidents

iv. Explain the regulations that ensure industrial safety,


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Practicals (16hrs)

By the end of the topic, the trainee should be able to

i) Identify different types of pumps and their operations (2hrs)

- Positive displacement pumpspiston pump

-Non-positive displacement pumpscentrifugal pumps

ii) Dismantle and assemble a separator (1 hrs)

iii) Identify types of coolers and their operations (3 hrs)

-surface cooler

-plate cooler

-tubular cooler

-charcoal cooler

-cold room

iv)Identify different types of heaters and their operations (4hrs)

-batch

-PHE

-tubular

v) Operation of Boilers and Steam generation (3hrs)

vi) Identify other process line equipments (1 hrs)


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Vii) Video shows (2 hrs)

4.1 FLUID MILK TECHNOLOGY [Y2 S1; TLH= 48; TPH=16 CF 3.5]

Objective:

The course unit is aimed at equipping the trainees gain knowledge and skills in milk

procurement, preservation and processing of fluid milk products

Introduction


Define fluid milk,

Outline fluid milk products

.4.1.2 Milk collection, transportation and Milk payment systems (4 Hrs)

Milk collection (2 HRS)


i. Define milk collection

ii. list the actors involved in milk collection (co-operatives, private companies, private

individuals)


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iii. explain the types of collection systems ( i)Direct delivery (ii) Two stage (iii) Multi stage

iv. State and explain the activities at collection centers (quality control, weighing, can washing,

recording)

v. Explain the requirements for milk handling equipments (material, Design )

vi. Outline the procedure for cleaning milk handling containers

a) Transportation (1 hr)


i. Define milk transportation

ii. List the modes of transportation of milk

iii. explain factors that determine suitability of each mode of transport (Amount of milk, Costs

involved, Distance to be covered, General terrain)

iv.

State the legal requirements of milk transport vehicle

v. State the requirements of a milk transporter

b) Milk payment systems (1 Hrs)


i. State and explain milk payment systems (Amount, quality)

ii. State and explain the factors determining the system of milk payment to adopt


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3.4.1.2 Milk preservation (4Hrs)


i. Define milk preservation

ii. State Reasons for milk preservation

iii. State/explain three methods of milk preservation (cooling, chemical, lactoperoxidase)

iv.

List and explain methods of cooling milk

o Physical or natural(air cooling, water cooling,) ,

o mechanical (refrigerators , bulk coolers, in-can coolers, immersion, surface coolers)

v. State properties of an ideal chemical preservative

vi. State the components of lactoperoxidase system (lactoperoxidase enzyme, thiocyanate ion,

hydrogen peroxide)

3.4.1.3 Milk reception and storage (4

Hrs)

a) Quality assessment



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i. List the characteristics of good quality raw milk

ii. Define platform tests

iii. list the characteristics of platform tests

iv. describe the basic tests used during milk reception (Organoleptic test, Lactometer test, Alcohol

test, Resazurin test)

b) Milk Filtration


i. Define milk filtration

ii. Explain the need for filtration

iii. List types of filters used (fabric, metallic)

iv. State the factors determining the choice of filter to use

c) Quantity measurement


i. State the importance of quantity measurement

ii. State and explain the methods of quantity measurement


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d) Raw milk storage


State the ideal conditions for raw milk storage (low temperature, opaque vessel, sanitary

tanks/vessels)

e) Milk Records and documentation


i. Define milk records and documentation

ii. List the types of milk records

iii. State the importance of keeping milk records

3.4.1.4 Milk Separation

(4Hrs)


i. Define milk separation

ii. State the Reasons for milk separation


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iii. Explain natural and mechanical separation

iv. List the parts of a cream separator (bowl, discs, driving mechanism, milk inlet arrangement,

cream and skim milk lines)

v. State the milk factors (physical characteristics) that affect efficiency of separation (Milk

temperature, % butter fat, fat globule size)

vi. State the separator factors that affect efficiency of separation (diameter of the bowl, speed of

bowl, internal design, disc assembly, smoothness of operation)

3.4.1.5 Standardization

(4Hrs)


i. Define standardization

ii. State the reasons for standardization (uniformity, profit maximization, product diversification,

health requirements, legal requirements)

iii. Explain why fat is used for standardization

iv. List the types of standardized fluid milk products based on fat content

v. State the calculations methods in standardization (Pearsons square, fat-mass balance)

vi. Calculate amount of ingredients for standardization

vii. List standardization methods / procedures

In-tank and

on-line


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iii. List Types of heat treatment

o Thermisation

o Pasteurization

o Ultra Heat Treatment (UHT)

o sterilization

Thermisation


Explain thermisation

Pasteurization


i. explain pasteurization methods

a) Low Temperature Long Time [LTLT]

i. State the time and temperature combination for batch process

ii. State and explain the functions of general features of a batch pasteurizer (inner vessel, outer casing,

jacket, cover, agitator, baffles, space heater, pressure gauge, thermometer)

iii. State the advantages and disadvantages LTLT.


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b) High Temperature Short Time [HTST]


i. State the time and temperature combination for continuous process (HTST)

ii. State the parts of a plate heat exchanger PHE (press/frame work, plates, gaskets, terminals/ports,

screw assembly)

iii. Describe the flow of milk in HTST pasteurizing unit

iv. Describe the cleaning in place (CIP) procedure for heat exchangers

v. List the advantages and disadvantages of HTST

c) Ultra Heat Treatment [UHT]


i. describe the two basic heating methods in UHT processing (direct heating and indirect heating)

ii. describe types of indirect heater exchangers (tubular heat exchanger, plate heat exchanger)

iii. Describe the flow of milk in direct and in-direct UHT processing units

iv. State the advantages and disadvantages UHT


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d) Sterilization


Explain milk sterilization

Explain methods of milk sterilization (in can, in bottle, tubular heat exchanger

e) Tests on heattreated milk


i. Describe the tests performed on heat-treated milk (Phosphatase test, Peroxidase test, coliform test,

sterility test on UHT)

ii. Explain the importance of post heat-treatment tests

3.4.1.8 Milk Substitute products (2Hrs)


i. describe milk substitutes

ii. List common milk substitutes (Soy milk, almond milk, non dairy creamer/whitener)


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iii.

State the advantages and disadvantages of soy milk ( sugar free, low fat, unsaturated fat, rich

in isoflavones, rich in estrogen)

iv. State advantages of replacing milk fat with vegetable fat

Recombination and reconstitution of milk (1Hr)


(i)Define the terms;(reconstitution, recombination ,fortification, toning and filling)

(ii)Explain the ingredients used in milk recombination

(iii)Describe the production of recombined milk

3.4.1.9 Packaging, storage and distribution (4Hrs)


i. State the reasons for packaging milk

ii. State the types of milk packaging (bulk , , single use re-user)

iii. explain the characteristic of packaging materials

iv. explain the storage and distribution conditions of pasteurized and UHT milk


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3.4.1.10 Practicals

By the end of the practical the trainee should be able to

(I) Carry out Platform tests: (6Hrs)

Organoleptic tests

Clot and boiling (COB) test

Lactometer tests

Alcohol

10 min resazurin test

(II) weigh and filter milk (1Hrs)

(III) separate milk (1 Hr)

(IV) Standardize milk: (2Hrs)

(V) Carry out tests on packaging material: (2Hrs)

Bursting pressure

Conductivity test

Vi) carry out tests on heat-treated milk

(4Hrs)


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Phosphatase test

Peroxidase test

Coliform test

Sterility test

FERMENTED MILK PRODUCTS TECHNOLOGY [Y2, S1; TLH= 48; TPH =16; CF=3.5]

Objective

3.5.0 This course unit is aimed at equipping the trainees with knowledge and skills in production of

cultured milk products and cheese.

3.5.1 FERMENTED MILK TECHNOLOGY

3.5.1.1 Introduction to fermentation concepts (2 Hrs)


I. Define; cultured milk, fermentation

II. Explain

a. controlled and uncontrolled fermentation

b. homo and hetero fermentation


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IV. explain the six types of fermentation, their economic importance and the microorganisms

involved in each:

i. Lactic acid fermentation

ii. Propionic acid fermentation

iii. Alcohol fermentation

iv. Citric acid fermentation

v. Coliform gassy fermentation

vi. Butyric acid fermentation

(V) Explain the benefits of fermented dairy products

3.5.1.2 Dairy Starter cultures

(2Hrs)


I. Define starter culture

II. State the purpose of starter cultures in production of dairy products

III. Classify and explain dairy cultures depending on

a.

strains of microorganisms

i) Single strain

ii) Multi strain


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iii)Mixed stain

b. Optimum temp

i) Mesophilic culture

ii) Thermophilic culture

c. flavour

O or N type

D-type

L or B type

LD-type

d. DriVAC

e.

DVS (Direct Vat Set)


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IV. State factors to consider when choosing starter cultures

a. Type of product to be made

b. Rapidity of acidity development

c. Optimum temperature of incubation

d. Ability to grow in high milk total solids

e. Culture compatibility

f. Production of typical flavour

g. Viscosity

V. Explain storage and preservation of cultures

Modern forms of starter cultures

concentrated, deep-frozen or freeze dried (lyophilised)can be stored for a considerable time

provided that the manufacturers recommendations are followed.

3.5.1.3. Raw milk quality

(4Hrs)


I. State/explain the qualities of milk required for cultured milk production:

dirt,

chemical residues,

drug residues,

contaminants,


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mastitis

colostrum

low bacterial load.

3.5.1.4 Thermophilic fermented milk (Yoghurt)

(4Hrs)


I. Define yoghurt

II. Explain the general processing steps for yoghurt.

III. Describe the types of yoghurt based on processing procedures

a. Plain (naturalunflavored)

b. Drinking,/whipped

c. Set/Eating,

d. Long life

e. Fruit Flavored

f. Vanilla

g. Frozen

h. Concentrated

IV. Describe the specific recipes for the following types of yoghurt:

a. Drinking type


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b. Eating/set type

V. describe the additives used in yoghurt making

a. flavours,

b. colours

c. sweeteners,

d. stabilizers,

e. thickenners

VI. Explain the grading of yoghurt and common defects (yoghurt grading score card)

3.5.1.5 Mesophilic fermented milk (Cultured butter Milk)

(4Hrs)


I. Define Cultured butter Milk

II. Describe the processing steps

III. Explain the grading of cultured buttermilk and common defects

3.5.1.6. Cultured Cream

(2Hrs)


I. Define cultured cream

II. Describe the processing steps for cultured cream


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c. Microorganisms used for curd ripening

d. Fat content in dry matter of cheese

e. Texture

f. Special treatments or characteristics: (ripened, fresh, pasta filata varieties, brine

pickled, red cheese, spiced and flavoured, processed, rindless)

3.5.2.2 General cheese manufacturing procedure

(6Hrs)


i) State/explain the raw milk requirements for cheese making :

a. composition

b. Microbial quality and freshness

c. Inhibitors and preservatives

d. Mastitis and colostrum

e. Adulteration

ii) Explain cheese milk preparation and treatment:

a. Filtration and clarification

b. Butterfat standardization

c. Pasteurization

d. Thermization

iii. Explain the common additives and ingredients used in cheese making

a. Milk coagulants

b.

Starter culturec. Calcium salt (calcium chloride)

d. Salt petre (sodium or potassium nitrate or nitrite)

e. Common salt (sodium chloride)

f. Colouring and decolouring agents

g. Antimycotics (sodium and potassium sorbate, sorbic acid, natamycin )


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h. Waxes and surface coatings

iv. Describe the general cheese making operations:

a.

Ripening of cheese milk

b. Reneting

c. Cutting of coagulum

d. Cooking/scalding of the curd

e. Draining of whey and texturing

f. Salting of curd

g. Moulding and pressing

h. Cheese ripening and storage

i. Packaging and distribution

3.5.2.3 Common cheese recipes

(8Hrs)

By the end of the topic the trainees should be able to describe the recipes of common cheeses:

a. Cottage cheese

b. Queso Blanco

c. Mozzarella/Pizza

d. Edam cheese

e. Gouda

f. Cheddar

g. Parmesan cheese

h. Whey cheese (Ricotta)

i.

Processed cheese

3.5.2.4 Cheese grading

(2Hrs)


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Explain the grading of cheese using cheese grading score card

3.5.2.5 Common cheese defects

By the end of the topic the trainees should be able to outline common defects of ripened cheese:

a. Body defects

Crumbly

Corky

Mealy

Pasty

b.

Texture defects

Gassy (blowing)

Open (mechanical)

c. Flavour defects

Acid

Fruity

Musty

3.5.2.6 Whey and whey products

(2Hrs)


i) Define whey

ii) State the proximate composition of whey

a. Sweet whey

b. Acid whey

iii) list the uses of whey

Caseins and caseinate (2 hrs)


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Define casein, caseinate

Explain the production and uses of casein and caseinates

3.5.2.7 Practicals (32Hrs)


make and grade the following products

a. Yoghurt

b. Cultured butter milk

c. Cultured cream

d. Mozzarella/Pizza cheese

e. Gouda cheese

f.

Cheddar cheese

g. Whey cheese (Ricotta) cheese

h. Processed cheese

MILK FAT BASED DAIRY PRODUCTS [YEAR I SEMESTER I; TLH=48 TPH=16 CF 3.5]

Objective

This course is aimed at equipping the trainee with knowledge and skills in processing of cream, butter

and anhydrous milk fat and ice-cream


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3.6.1 BUTTER TECHNOLOGY

3.6.1.1Introduction (2hrs)


i. Define cream and butter

ii. Describe the types of cream based on fat content (Half cream ,Single cream, Whipping cream

Double cream)

iii. Describe the types of cream based on acidity (Sour, sweet)

iv. state quality characteristics of cream for butter making

v. Explain the types of butter and their characteristics (sweet, sour, salted, unsalted)

vi. State the proximate composition of butter (salted and unsalted)

vii. State the uses of butter.

viii. List methods of butter making (conventional, continuous)

3.6.1.2Cream handling and treatment(4hrs)

4 By the end of the topic, the trainee should be able to;

Describe the following cream treatment

i. standardization

a. Carry out cream standardization calculations

b. State reasons for standardization


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ii. Foaming

iii. Clustering

iv. Breaking stage

v. Fat granule growth

vi. Draining of butter milk

Washing (30 min)


a. Describe the procedure of washing butter

b. explain reasons for washing butter

c. State the quality characteristics of washing water

Salting (30 min)


a. State reasons for salting

b. State methods of salting

c. State quality characteristics of salt

d. Calculate amounts of salt

Working (1 hr)



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a. describe the methods of working (Manual, Mechanical)

b. State reasons for working butter (moisture control, uniformity, mixing of salt)

Calculations (3 hrs)


a.

Calculate butter yields

b. Calculate overrun

Continuous butter making (1 hr)


Describe the process of continuous butter making

Packaging (1 hr)


i. Explain the characteristics of butter packaging materials

ii. State the methods of packaging (Bulk, Retail)

Grading of butter (2Hrs)


1. State defects in butter

2. Explain the grading of butter using of grading score card

3.


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Butter milk (1 hr)


a. explain the uses of butter milk

Production of anhydrous milk fat (2 hrs)


a. Define anhydrous milk fat

b. State the composition of anhydrous milk fat

c. describe production methods of anhydrous milk fat-( direct, indirect)

4.6.2 ICE CREAM TECHNOLOGY

3.6.2.1 Introduction (4 hrs)


a. Define ice cream,

b. Describe frozen desserts (milk ice, sherbet, water ice)

3.6.2.2 Ingredients used in manufacture of ice cream (8hrs)


a. State the average general composition ice cream mix

b. State the factors considered during selection of ingredients for ice cream

c. explain the functions of mix ingredients and their sources


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Formulation of mix (4 hrs)


a. Calculate the amount of various ingredients to be used in composing an ice cream mix

b. List the methods of mix calculations (Pearsonssquare, mass balance (algebraic)

computer based programs/application formulation, serum point)

c. Calculate overrun

3.6.2.3 Processing

By the end of the topic, the trainee should be able to; (8 hrs)

(i) State the order of mixing ingredients for ice cream mix

(ii) describe the treatment of ice cream mix (preheating, pasteurization, homogenization, cooling,

ageing, flavoring, )

(iii) describe the process of-ice-cream freezing and hardening

Common defects in ice-cream


state the common defects , causes and control measures in ice cream

3.6.2. Substitute fat based product (4hrs)



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a. outline the process of margarine and peanut butter manufacture

b. State the advantages and disadvantages of using vegetable oil based products

4.6.3 Practicals 16Hrs)

By the end of the practicals, the trainee should be able to;

Make and grade

i. Butter

ii. Anhydrous milk fat

iii. Ice cream mix

iv. Make ice-cream

v. Grade

DATC 0224: CONDENSED AND DRIED MILK PRODUCTS TECHNOLOGY [Y2, S2; TLH=32;

TPH=16; CF=2.5]

4.0 Objective

This course unit is aimed at equipping the trainee with knowledge and skills in production and

utilization of condensed and dried milk products.

4.1

Introduction (1Hr)

By the end of the topic the trainee should be able to;

Define: condensed, evaporated and dried milk;

4.2 Outline the standards for sweetened and unsweetened condensed milk, skim and whole milk powder


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4.3 Concept of Evaporation and Concentration (3 Hrs)


a. Define evaporation and concentration

b. list the methods of concentration (evaporation,reverse osmosis, ultra filtration)

4.4 Evaporators (4 Hrs)


i. Explain evaporation

ii. .Explain factors affecting evaporation

iii. Explain the different types of evaporators (vacuum pan, falling and rising film, )

iv. State the advantages and disadvantages of falling and rising film evaporator

Raw Materials Quality Assessment (2 Hrs


i. explain raw milk quality requirement for the manufacture of dried and condensed

milk products.

1. Minimum compositional requirements for raw milk

2. The number of spores and heat resistant bacteria in raw milk

3. The ability of the milk to tolerate intensive heat treatment without

coagulating (thermal/protein stability).

ii. State the importance of the raw material quality assessment.

Processing Technologies (5 Hrs)

4.5.1 Sweetened condensed milk


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i.describe treatment of raw milk for the manufacture of sweetened condensed milk.

Standardization

Pre treatment (heat treatment)

ii.Outline the processing steps for the manufacture of sweetened condensed milk.

iii. State the purpose of cooling and crystallization in the manufacture of sweetened

condensed milk.

4.5.2 Evaporated milk/unsweetened condensed

4.5.2.1 By the end of the topic the trainee should be able to;

describe treatment of raw milk for the manufacture of unsweetened

condensed milk.

Standardization

Pre treatment (heat treatment)

4.5.2.2 Outline the processing steps for the manufacture of unsweetened condensed milk.

4.5.2.3 State the purpose of cooling and sample sterilization in the manufacture of

unsweetened condensed milk

4.5.3 Whey concentrates

4.5.3.1. By the end of the topic the trainee should be able to;

Define whey concentrate

4.5.3.2.

List the types of whey concentrates

Whey Protein Concentrate




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Whey Protein Concentrate Isolate

4.5.3.3. outline the processing steps of whey concentrate

Recovery

Fat separation

Concentration

Crystallization

Drying

List the uses of whey concentrates

v. Quality Assessment of Condensed and evaporated milk products (2 Hrs)


i. Outline quality assessment for condensed and evaporated milk.

Raw materials

Production process

Finished products (total solids, commercial sterility, packaging, inspection)

vi. Common defects (1Hr)


State common defect associated with condensed and evaporated milk, the causes and

control

Evaporated milk (Cooked flavor,Age thickening,Browning, Coagulation, Gas/bloat)

Condensed milk (Age thickness, Lumps of mould [Milk button] Sandiness, bloat)


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Utilization of condensed and evaporated milk products ( 1Hr)


State the uses of condensed and evaporated milk products

vii. Dried Milk Product Technology

Introduction

State the reasons for drying milk

List methods used in drying milk (8 Hrs)

4.9.1 Roller/drum drying


i. explain the roller/drum drying process

ii. State the uses and limitations of roller dried milk.

iii. Explain the quality aspects of roller dried milk.

4.9.2 Spray drying


i. explain the spray drying process

ii. state the uses of spray dried milk.

iii. Explain the quality aspects of spray dried milk.

4.9.3 Freeze drying


i. Define freeze drying

ii. state the application of freeze drying


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4.9.4 Instant milk powder


i. define instant milk powder

ii. State the qualities of instant milk powder.

iii. outline instantization process by use of fluidized bed method

4.9.5 Whey powder


i. define whey powder

ii. list the uses of whey powder

4.10 Common defects (1 Hr)


State the common defects of dried milk products, their causes and control

4.11 Substitutes for Dried Milk Products (1 Hr)


i. list substitutes for the dried milk products ( soya milk powder, rice milk

powder)

ii. State benefits for substitute dried milk powder product

4.12 Practicals (16Hrs)

4.14.1 Evaporation of milk

By the end of the practical session the trainee should be able to

i. Examine properties of commercial condensed milk.


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ii. Evaporate raw milk and examine its concentration.

4.14.2 Quality assessment tests for condensed, evaporated and dried milks

By the end of the practical session the trainee should be able to;

Examine quality properties of condensed, evaporated and dried milk.

(total solids, viscosity ,body and texture , wettability , ability to sink ,

dispersibility , solubility)

A Visit to a Dairy Processing Plant

DATC 0225: QUALITY ASSURANCE OF DAIRY PRODUCTS (Y2, S2; TLH = 48, TPH =16;

CF=3.5)

5.0 Objective

The course unit is aimed at equipping the trainee with knowledge and skill in Milk testing, quality

control and assurance.

5.1Introduction (2 Hrs)


Define ;Milk testing, Quality, Quality control , Quality assurance, Standards

Explain the quality attributes of milk ( Sensory, Physical, chemical, microbial)

5.2Sampling (2 Hrs)


5.2.1.1 Define; Sample, Representative sample, Composite sample, Lot, batch .

5.2.2.1 Describe the sampling techniques


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5.6.1 describe the tests carried out to determine the levels of hygiene and sanitation in a dairy

plant (swab test, rinse test, air count)

5.6Effects of storage on quality of processed milk products ( 3Hrs)


Explain the causes and remedies of Hydrolytic and oxidative rancidity

5.7Standards of milk and milk products (2Hrs)


i. Define standards

ii. State the importance of dairy standards

iii.

List types of standards

International stds

Regional

National

Factory

Group or association

5.8Judging and grading of dairy products ( 5Hrs)


i. Define; judging ,grading, panel, score card

ii. Explain subjective and objective analysis

iii. Explain basic requirements for judging and grading

testing booths

selection of panel/judge(s)

sample preparation

iv. Explain methods of judging and grading

Paired comparison

Rank order

Scale scoring


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Hedonic testing

Duo-trio

Triangle testing

5.9Good manufacturing practices and code of hygienic practice (4Hrs)


i. Define good manufacturing practices

ii. Outline the principles of good manufacturing practices

iii. Outline the code of hygienic practice for use in the dairy industry

5.10 Hazard analysis and critical control points (3 Hrs)


Explain the following terms

Hazard,

control point

, critical control point,

hazard analysis,

critical limit,

corrective measure,

iv. Explain the importance of HACCP in the dairy industry

v. State the seven universal HACCP principles

5.11 Rapid methods of milk analysis ( 1Hrs)


5.12.1

State the the equipments used for rapid methods used in milk analysis

Milk analyser/ Lactoscancompositional quality, FPD

Somatic cell analyzersomatic cells

Refractometer - proximate composition (total solids)


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1.1.2.1Identify water sources and treat water

1.1.2.2Treat and dispose of dairy plant waste.

1.1.2.3Generate steam using a steam boiler

1.1.2.4Identify different refrigeration services (cold store, chilled water, refrigerator,

freezer)

1.1.2.5Identify Pipes and Piping systems and fittings (water pipes, steam pipes, compressed

air pipes, electrical conduits, rugged pipes, clamps, elbows, unions, reducers)

1.1.2.6Cleaning of dairy plant and equipment (CIP, manual)

1.1.3

Dairy products processing

Process the following dairy products

1.1.3.1Fluid milk (Pasteurized, UHT, Condensed)

1.1.3.2Fat based product (Cream, butter, ghee, ice cream)

1.1.3.3Fermented milks (Lala, yoghurt)

1.1.3.4

Cheese making (Feta, Haloumi, queso blanco /paneer, mozzarella)

1.1.4 Quality control tests

Carry out the following tests:

1.1.4.1Physical tests - Organoleptic test, lactometer test, alcohol test,

1.1.4.2Chemical tests - Titratable acidity, peroxide test,

1.1.4.3

Compositional tests - butterfat, protein, total solids, sediment, pH

1.2Animal Production routine practical (9.6 Hrs)

1.2.1 Hand milking

1.2.2 Machine milking


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1.2.3 Livestock management practices

1.2.4 Rearing of young stock

1.2.5 Livestock identification

1.3Animal Health Practicals (9.6 Hrs)

1.3.1 Animal examination;

1.3.2 Vaccinations;

1.3.3 Health management;

1.3.4 Sampling and examination

1.3.5 Tick control;

1.3.6 Animal health Equipment

1.4Computer Application practicals (19.2 Hrs)

1.4.1 Word processing

1.4.2 Power-point presentation

1.4.3

Computer networks

ROPS 0222: ROUTINE PRACTICALS II [Y1, S2; TLH=0; TPH=96; CF=3.0]

2.0 Objective

This course unit is aimed at equipping the trainee with knowledge and skills in Dairy technology,

animal production and computer applications.

2.1 Dairy Technology Practicals (57.6 Hrs)

By the end of the end of the practical session the trainees should be able to:

2.1.1 Dairy products processing


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2.3.4 Mastitis diagnosis and control.

Farm Visits and Vaccinations

2.4 Computer application practical (19.2 Hrs)

2.4.1 Spread sheet

2.4.2 Data bases

introduction to the dairy industry and human nutrition teaching guides 2

Documents