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Certificate in Milk Fermentation Technology – CURD

Rs.6,000 Rs.3,000

Enroll your course today to avail 50% discount offer, Diploma is valid for all type of Employment.

Milk is converted into curd or yogurt by the process of fermentation. Milk is converted into curd by the help of bacteria called Lactobacillus. These bacteria convert lactose present in the milk into lactic acid. The lactic acid coagulates the milk protein casein and results in the formation of curd.

Description

Course Name: Certificate in Milk Fermentation Technology – CURD

Course Id: CMFT/Q1001.
Education Qualification: 10th Pass.

Duration: 90 Hrs (Equivalent to 3 Months).

How You will Get Diploma Certificate:

Step 1- Select your Course for Certification.

Step 2- Click on Enroll Now.

Step 3- Proceed to Enroll Now.

Step 4- Fill Your Billing Details and Proceed to Pay.

Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.

Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 6- After Payment You will get Study Material Login id and Password on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).

Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No. No. of Questions Marks Each Question Total Marks
1 10 5 50
2 5 4 20
3 5 3 15
4 5 2 10
5 5 1 5
30 100
How Students will be Graded:
S.No. Marks Grade
1 91-100 O (Outstanding)
2 81-90 A+ (Excellent)
3 71-80 A (Very Good)
4 61-70 B (Good)
5 51-60 C (Average)
6 40-50 P (Pass)
7 0-40 F (Fail)

Benefits of Certification:

  • Government Authorized Assessment Agency Certification.
  • Certificate Valid for Lifetime.
  • Lifetime Verification of Certificate.
  • Free Job Assistance as per your Interest Area.
Syllabus

Introduction to the Dairy Industry and Milk Processing: Introduction, sources of microbial contamination of bulk tank milk, control of microbial contamination of bulk tank milk, future developments in handling of the milk on the farm, milk composition, heat-induced changes in physicochemical properties of milk, sources of contamination, quality control of raw milk.

Milk Collection and Quality Control: Dairy processing and quality assurance, dairy industry: production and consumption trends, chemical composition, physical and functional properties of milk and milk ingredients, microbiological considerations related to dairy processing, ingredients in dairy products, ingredients in dairy products, cultured milk and yogurt.

Milk Processing Techniques: Milk: composition, properties and nutritional role, milk reception operations at dairy plant, fluid milk varieties and special milks, cream separation, milk pasteurization, effluent treatment and dairy plant waste disposal.

Packaging and Dairy Products: Definitions of packaging, types of glass containers, glass container production, classification of plastics, methods of manufacture of plastic packages.

Business Management in the Dairy Industry: Introduction, challenges in dairying, organic dairying, scientific breeding in dairy farming, sustainable smallholder dairying: issues and opportunities, value addition and marketing avenues in dairy sector.                                                    

Dairy Product Manufacturing: Introduction, classification, production of butter, cream processing, classification of butter, processing, packaging and storage of dried milk.

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