Course Name: Diploma in Milk Product Manufacturing
Course Id: DMPM/Q0001.
Education Qualification: 10th Class.
Course and Exam Fee: 3000.
Certification Process under Recognized Prior Learning (RPL) Mode.
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 receive Study Material and Online Examination link 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.
No. of Questions- 30. (Multiple choice Questions).
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.
Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.
Student Course Enquiry Form:
Diploma in Milk Product Manufacturing
|Name of Paper||M. Marks||Pass Marks|
|Introduction to Milk Product Manufacturing||100||40|
|Maintain hygiene and cleanliness||100||40|
|various tests conducted on milk||100||40|
|Handle different dairy Equipments||100||40|
|Prepare or assist in making Cream||100||40|
|milk safety rules as per standard norms||100||40|
Introduction to Milk Product Manufacturing
Market Milk, Dairy Technology, General Microbiology, Breeding and Reproduction Management,Agricultural statistics, microbiology of milk and milk.breeding and reproduction management, management of sheep,goat, pig and poultry, livestock and poultry housing management, Milk Secretion, Composition and Physical Properties, Utilization of milk by-products.
Maintain hygiene and cleanliness
Components of personal hygiene, Difference between cleanliness and hygiene, Public health importance of personal hygiene, Preventing faeco-orally transmitted diseases, Aesthetic values of personal hygiene, Components of personal hygiene, Body hygiene (skin care, Oral hygiene (oral care), Handwashing (hand care), Face hygiene, Foot hygiene (foot care, environmental hygiene , Environmental risk factors , Major environmental risk factors with related diseases and conditions.
Various tests conducted on milk
Maintain hygiene and cleanliness of floor dairy equipment following safety precautions, Operate machineries used in dairy plant and identify the basic milk product market and raw materials, Perform various tests conducted on milk in dairy industries, Handle different dairy equipments, Prepare or assist in making Cream, Ghee & Butter products, Prepare or assist to produce different milk products, Prepare or assist in ice-cream making, Prepare or assist in dried milkmaking, Apply the milk safety rules as per standard norms, Perform sterilization of milk container and carry out maintenance of dairy machineries.
Handle different dairy equipment
Composition, Standards, Manufacturing – Process and Equipment and Defects during Manufacturing, torage of Softy, Icecream, Kulfi,Dairy processing machine types include Homogenizer, Separator (milk), Batch mixers, Continuous freezers, Aseptic, UHT & ESL Filling & Process machinery, Butter & Cheese Processing & Packing, CIP and Washing, Non Aseptic Filling Machines, Ageing Vats, Batch Freezers, Batch Pasteurisers, Ice Cream Filling Machines,Keep milk and milk products refrigerated,Parlor equipment, pasteurizers, automatic milking machines, milk containers, and buckets.
Prepare or assist in making Cream
Classification of creams, general ingredients used in skin creams,Preparation of creams, three basic components of a cream, the ingredients of creams, The key ingredients in cleansing creams, which are also known as cold creams, are usually petrolatum, mineral oil, waxes and water, the formulation of a cream.
Milk safety rules as per standard norms
Revised Standards for Milk and Milk Products, Air quality and ventilation, Temperature control, Cleaning facilities, Waste disposal and drainage, Transportation Facilities, Storage facilities, Rest and refreshment room, Water Treatment and Management, Milk and Milk Product Packaging and Warehousing, Quality Control & Testing.
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