Certificate in Milk Fermentation Technology – 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 Milk Fermentation: Definition and significance of fermentation, Historical development of fermented dairy products, Types of milk fermentation, Benefits of fermented dairy in human health, Role of curd in traditional diets, Microorganisms used in milk fermentation, Difference between curd, yogurt, and other cultured products, Overview of fermentation industries, Market potential for curd products, Regulatory and food safety concerns.

Milk Composition and Selection: Types of milk used for curd (cow, buffalo, goat), Milk constituents (fat, protein, lactose, minerals), Factors affecting milk quality, Seasonal variations in milk for fermentation, Effects of milk source on texture and flavor of curd, Standardization of milk for fermentation, Importance of fresh and clean milk, Milk testing techniques (lactometer, acidity, SNF), Storage and preservation of raw milk, Pre-treatment of milk before fermentation.

Starter Cultures and Microbiology: Definition and types of starter cultures, Common curd-forming bacteria (Lactobacillus, Streptococcus), Culture preparation and maintenance, Inoculation methods and dosage, Factors affecting bacterial growth (pH, temp, time), Characteristics of good starter cultures, Contamination prevention and hygiene, Culturing equipment and sterilization, Impact of culture on flavor and texture, Shelf life and storage of starter cultures.

Curd Processing Techniques: Milk heating and cooling methods, Standardization and homogenization steps, Culture inoculation procedure, Fermentation time and temperature settings, Curd setting vessels and environment, Influence of container material on curd quality, Texture improvement techniques, Avoiding whey separation, Setting curd in large and small batches, Influence of altitude and climate on fermentation.

Equipment Used in Curd Processing: Milk pasteurizers and boilers, Fermentation tanks and curd setting trays, Culture storage and inoculation tools, Temperature control devices, Cooling and refrigeration units, Utensils for mixing and transferring, Hygienic packaging tools, Equipment cleaning and maintenance, Automation in curd processing units, Cost-effective equipment for small businesses.

Hygiene, Sanitation, and Food Safety: Cleaning-in-place (CIP) practices, Sanitation of tools and fermentation area, Personal hygiene for handlers, Use of food-grade materials, Avoiding contamination and spoilage, HACCP principles in curd making, FSSAI standards for curd, Documentation and traceability practices, Allergen management in dairy units, Waste disposal and management.