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Certificate in Milk Product Manufacturing

Rs.5,000 Rs.2,500

IISDT Offers 50% discount on all courses. Enroll your course today to avail discount offer. Government Job Valid Diploma/Certificate.

Milk processors produce a wide range of milk products: Liquid milk is the most consumed, processed and marketed dairy product. Liquid milk includes products such as pasteurized milk, skimmed milk, standardized milk, reconstituted milk, ultra-high-temperature (UHT) milk and fortified milk.


Course Name: Certificate in Milk Product Manufacturing

Course Id: CMPM/Q0001.
Education Qualification: 10th Class.

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 within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.

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

Online Examination Detail:

Duration- 60 minutes in each Module.
No. of Questions- 30. (Multiple Choice Questions) in each Module.
Maximum Marks- 600, Passing Marks- 40%.
There is No Negative marking in this module.

Benefits of Certification:

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


Introduction to Milk Product Manufacturing: Butter manufacturing, ghee refinery, milk condensing plant, milk powder plant (spray drying), milk powder plant (Roller drying), ice cream plant, casein making, preparation of chhana, preparation of paneer, preparation of ghee, preparation of dahi/ yoghurt, preparation of chakka and shrikhand.

 Maintain hygiene and cleanliness: Introduction, cleaning, dairy sanitizers, hygiene control, cold chain in dairy sector, design conditions of cold storage, types of boiler, refrigeration system components and working.

 Various tests conducted on milk: Liquid milk, cream, including sterilised cream, whipped cream and malai, cream powder, curd or dahi, khoa, chakka and shrikhand, yoghurt, whey powder, edible casein products. dried ice cream mix/ dried frozen dessert confection.

Handle different dairy equipment: Materials and sanitary features of the dairy equipment, mechanical separation: fundamentals involed in separation, care and maintenance of homogenizers, aseptic homogenizers, pasteurizer control, flow diversion, aseptic packaging and equipment care and maintenance of sterilizers, pouch filling machine, form-fill-seal types, power consumption of mixer-impeller, selection of mixing, equipment in dairy industry mixing pumps.

Prepare or assist in making Cream: Introduction, objective, packaging and storage, methods of preparation, paneer form cow milk, packaging of shrikhand, classification of cheese, ice cream ingredients, other frozen desserts, processing, packaging and storage of dried milk.

 Milk safety rules as per standard norms: General standards for milk and milk products, standard for milk powders and cream powder, standard for cheese and cheese products, standard for dairy whitener.


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