Description
Course Name: Certificate in Paneer Processing
Course Id: CPP/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 Paneer and Dairy industry: introduction to milk and testing procedure, equipment used in a dairy processing plant, Standard Operating Procedures, Waste Management in Dairy Industry, Demonstrate the entire production of paneer, Packaging, storage of paneer and analyze the quality of finished product, process of documenting, Record for production plan process parameters and finished products.
Hygiene And Food Safety: food production and economics, history of food safety, genetically engineered foods, regulation, human health benefits, the case in favor of irradiation, introduction, amendments to the food drug and cosmetic act, food born diseases.
Milk Sourcing and Quality Control: Introduction, sources of microbial contamination of bulk tank milk, Identification of effective control measures, indigenous milk enzymes, characteristics of milk, state of the art and opportunities, intended use and consumers of the food, different type of market milk, hygienic processing.
Paneer Preservation and shelf life: Introduction, statement of the problems, limitations, status of dairy industry, methods of manufacture of paneer, coagulation temperature, measures to improve shelf life of paneer, materials and methods, result and discussion, preparation of herb extract.
Paneer production equipment: History and developments in traditional dairy products, innovative processes for traditional dairy products, fermented dairy products, definition of Indian dairy products, opportunities, manufacturing conditions, requirements.
Paneer quality and control: Detection of adulterants in milk, tests for presence of sulphates in milk, test for quaternary ammonium compound in milk, preparation of sample of ghee, determination of fat in dried milk.
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