50% Off

Diploma in Cheese Processing Business

Rs.6,000 Rs.3,000

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

You don’t have to invest too much money to start your own cheese making business. The ingredients for making cheese is also accessible and inexpensive. All you need is raw or unpasteurised milk, cheese cultures and a few dairy equipment such as mechanical cheese press.

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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