Description
Course Name: Diploma in Cheese Processing Business
Course Id: DCPB/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.
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 Cheese and Dairy Industry: Introduction, packaging and storage, composition of butter, production of butter, cream processing, classification of butter, methods of preparation.
Advanced Cheese Making Techniques: Introduction to cheese making, the process, curd handling, basic equipment for cheese making, basic ingredients for cheese making, types of milk, sanitization during cheese making.
Cheese Business Operations and Management: Introduction to milk and testing procedure, equipment used in a dairy processing plant, maintenance procedures and their types, waste management in dairy industry, post production cleaning and maintenance.
Cheese Production Techniques: History development in cheese manufacturing, world market for cheese, definition of cheese, classification of cheese, vitamins and minerals, heat treatment of milk.
Milk Selection and Cheese Ingredients: Preparation of sample of milk, detection of cellulose in milk, detection of neutralizers in milk, determination of fat in milk, determination of fat in cream, preparation of sample of channa/ paneer, determination of moisture in cheese.
Quality Control in Cheese Production: Introduction, bulk milk handling and storage, fermented/ cultured dairy products, pasteurized process cheese food, pasteurized process cheese, nutrient profiles of dairy foods.
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