Theory
and Experiments
in
Institute of Food Technology
BundelkhandUniversity
The IFT e-journal of IFT Faculty IFT MAGAZINE FOOD PRESERVATION AND PROCESSING Food Preservation CANNING PROCESS Refrigerated Storage of Foods Modified Gas Storage Controlled atmospheric Storage (CA) Hypobaric Storage (partial vacuum) THERMAL PROCESSING DEHYDRATIN OF FOODS FOOD MICROBIOLOGY Microbial growth, Food spoilage and Food borne diseases MILK & MILK PRODUCTS MILK Introduction MILK PRODUCTION AND CONSUMPTION MILK COMPOSITION PHYSICO – CHEMICAL PROPERTIES OF MILK MARKET MILK INDUSTRY MILK PROCESSING OPERATIONS MICROBIOLOGY OF MILK & MILK PRODUCTS MILK FERMENTATION NATURAL FERMENTATION OF MILK NATURAL PRESERVATION OF MILK LP –SYSTEM OF MILK PRESERVATION MILK ANALYTICAL MILK QUALITY ADULTERANTS AND CONTAMINANTS IN MILK PHYSICOCHEMICAL PROPERTIES AND THEIR IMPORTANCE MILK QUALITY EVALUATION/ANALYSIS PARAMETERS FOR MILK ANALYSIS PLATFORM TESTING MILK PRODUCTS Yoghurt and Yogurt Products Cream Butter Ghee Butter Oil Cheese Paneer Ice-Cream CEREALS, PULSES & OILSEEDS Bakery Ingredients Bread Manufacturing Oilseeds and Nuts BEVERAGES Coffee (Coffea) Tea (Camellia sinensis) Cocoa (Theobroma cocoa) Soft Drinks Fruit Beverages Alcoholic Beverages FRUITS & VEGETABLES
The IFT
e-journal of IFT
Faculty
IFT MAGAZINE
FOOD PRESERVATION AND PROCESSING
Food Preservation CANNING PROCESS Refrigerated Storage of Foods Modified Gas Storage Controlled atmospheric Storage (CA) Hypobaric Storage (partial vacuum) THERMAL PROCESSING DEHYDRATIN OF FOODS
Food Preservation
CANNING PROCESS
Refrigerated Storage of Foods
Modified Gas Storage
Controlled atmospheric Storage (CA)
Hypobaric Storage (partial vacuum)
THERMAL PROCESSING
DEHYDRATIN OF FOODS
FOOD MICROBIOLOGY
Microbial growth, Food spoilage and Food borne diseases
MILK & MILK PRODUCTS
MILK Introduction MILK PRODUCTION AND CONSUMPTION MILK COMPOSITION PHYSICO – CHEMICAL PROPERTIES OF MILK MARKET MILK INDUSTRY MILK PROCESSING OPERATIONS MICROBIOLOGY OF MILK & MILK PRODUCTS MILK FERMENTATION NATURAL FERMENTATION OF MILK NATURAL PRESERVATION OF MILK LP –SYSTEM OF MILK PRESERVATION MILK ANALYTICAL MILK QUALITY ADULTERANTS AND CONTAMINANTS IN MILK PHYSICOCHEMICAL PROPERTIES AND THEIR IMPORTANCE MILK QUALITY EVALUATION/ANALYSIS PARAMETERS FOR MILK ANALYSIS PLATFORM TESTING MILK PRODUCTS Yoghurt and Yogurt Products Cream Butter Ghee Butter Oil Cheese Paneer Ice-Cream
MILK
Introduction
MILK PRODUCTION AND CONSUMPTION
MILK COMPOSITION
PHYSICO – CHEMICAL PROPERTIES OF MILK
MARKET MILK INDUSTRY
MILK PROCESSING OPERATIONS
MICROBIOLOGY OF MILK & MILK PRODUCTS
MILK FERMENTATION
NATURAL FERMENTATION OF MILK
NATURAL PRESERVATION OF MILK
LP –SYSTEM OF MILK PRESERVATION
MILK ANALYTICAL
MILK QUALITY
ADULTERANTS AND CONTAMINANTS IN MILK
PHYSICOCHEMICAL PROPERTIES AND THEIR IMPORTANCE
MILK QUALITY EVALUATION/ANALYSIS
PARAMETERS FOR MILK ANALYSIS
PLATFORM TESTING
MILK PRODUCTS
Yoghurt and Yogurt Products
Cream
Butter
Ghee
Butter Oil
Cheese
Paneer
Ice-Cream
Bakery Ingredients Bread Manufacturing Oilseeds and Nuts
Bakery Ingredients
Bread Manufacturing
Oilseeds and Nuts
BEVERAGES
Coffee (Coffea) Tea (Camellia sinensis) Cocoa (Theobroma cocoa) Soft Drinks Fruit Beverages Alcoholic Beverages
Coffee (Coffea)
Tea (Camellia sinensis)
Cocoa (Theobroma cocoa)
Soft Drinks
Fruit Beverages
Alcoholic Beverages
FRUITS & VEGETABLES
MEAT, FISH & POULTRY |The IFt | THE CITY:Jhansi | The University | Degree Programs at IFT | Course Structures/syllabus | Faculty | Guest Faculty/Visitors | Support infrastructure & Facilities | Academic Distinctions and Future Plans | Training & Placement | Research & Development | Indian Food Institutions | Indian Food Industries | Future Prospects in Food Technology | Centers of Study in Food Science and Technology|
|The IFt | THE CITY:Jhansi | The University | Degree Programs at IFT | Course Structures/syllabus | Faculty | Guest Faculty/Visitors | Support infrastructure & Facilities | Academic Distinctions and Future Plans | Training & Placement | Research & Development | Indian Food Institutions | Indian Food Industries | Future Prospects in Food Technology | Centers of Study in Food Science and Technology|
