Good morning, today we are doing our first class on Dairy and Food Process and Products

Technology, right.

Now, from the name itself you see, food is a very vast subject; very, very vast subject.

If you go to the history, then maybe you will see that in couple of decades back this was

originally clubbed chemical engineering.

Now, after that when food people used to know more about it, then they thought that let

this food be segregated food be separated from chemical, because chemical itself is

a big and that was also expanding.

So, from the umbrella of chemical engineering, this food has come out, now what the several

decades food also has expanded and I do not say that tomorrow food will be disintegrated

to some other areas, but yes associated many things are also there like microbiology, that

is altogether a separate subject, then your processing itself that comes under both mechanical

chemical in many many places so depending on what you are handling, what you are doing

your course umbrella is accordingly selected.

Then the question comes very first that where to start and where to end; obviously, because

what we will do?

In every courses the same preamble is not liked by you, many of you may undergo different

courses or similar courses, then it becomes monotony for you, that is why there are something

to start with.

Since, under this MOOC this type of course, is the first, I presume and I have not given

any you have seen when you have registered yourself, that time you have seen the course

content, course material, I will also show you a once again here.

There when I we have given we have not given any prerequisite.

The reason being that if you start where to start if writing a writing a sentence, if

you start from learning from a, b then there will be no end.

Your objective is to write the sentence.

So, it is supposed that you know a, b etcetera how to write, and then you know the meaning

of the sentence the expression of the sentence, then only you can write.

Here also we would like to bring a some preliminary things for your understanding so that in the

long run when the course is almost halfway or almost to the end, you do not have the

problem that these were not known these were to be told etcetera.

So, some preliminary things are definitely I will try to describe.

Then it comes why should we take this course, what is a what is the object, what is the

what is a purpose if you did not take the or register in this course, what do you would

have lost that is the fundamental question coming that if I do not take, then fine I

do not lose anything.

But if I take, I gain what that I know before had, right.

So, here it is dairy and food and in this I would like to mention here itself, that

normally we segregate food in two parts, one is the solid or semisolid food, another is

the liquid or semi liquid food, right.

Obviously, both cannot be under the same umbrella, like if many of your friends are sitting together

and watching, this class, then it cannot be thus all of you have the identical shirt or

pant or similar kind of thing.

So, that it fits everybody equally or into the same extent to the same level of accuracy.

So, in that case, definitely you have to make it according to your requirement, according

to your choice, according to your liking.

All these will dictate which shirt which pant you will wear, and which will be by your friends,

right.

So, in that case, we can say that we divide food into two parts, one in the liquid food

and another in the solid food.

And another thing which is also in the course, in the headline itself means course or topic

itself, the subject topic itself it is there, that process is there right.

So, when we are talking about process, and when we are talking about products, they are

all again all together different.

Yes, it is through process we arrive at the product, right?

And that that is where we are, then in the question comes, why should we do the processing?

If we do not do the processing how does it matter let it be like that, is it like that.

I give a small example which you come across every day, right.

At your home you ask your mother you ask your parents or senior people, senior persons who

handles it every day, that they buy milk every day.

More or less every houses milk is one of the product which we consume, right; Now, when

the milk man has given or if you have bought from the market pouches whatever now nowadays

commercially available.

In earlier days these were in bottles, do with with the advent of time with the advent

of technologies things are getting changed.

So, there was when bottles where there some good things where there similarly bad things

was that it they were breakable so, handling was problem.

So, the manufacturer then changed it to polythene.

Again, someday it will come that this is not suitable or some problem or natural hazard

or some other.

So, then again it will be shifted to some other, right.

It is changing it cannot be steady, that universal all through it will be identical if there

cannot be such kind of things.

Then this once you process and then you get the product; that means, you must know also

the processing, you must also know to the products, right.

So, until and unless these things you know, this is a small ambient in the entire domain

of the food, right.

It is very, very small part in the entire domain of food in one in one subject everything

cannot be taught, in the earlier classes also not in my class, I am referring to your earlier

class when you were in schools, it was not possible that all the things may be yeah whether

it is English or mathematics or physics, everything would be told in one year or one class if

like that, right.

So, the purpose of this course is to make you aware that what you should consider as

safe product, what you should consider as palatable product, how you will keep these

products, how will process these products, and how long you can keep it that is a fundamental

question.

That how long I can keep it I gave this example of milk, and this milk if they were not processing

in after they brought it is from the market, or the milk man supplied since there, then

now it is summer in many process.

So, typically where it is peak summer, this problem is more severe that the milk gets

curdled milk gets spoiled, right.

In spite of in spite of your best wishes, you could not manage to stop that, unless

you have taken due care of processing.

What processing did you do there?

Or did they do there?

They have taken it to a pan and then heated it, right.

And it is not that, once you heat and that is for all, you have you ask your mummy that

once she has boiled it in the morning in the summer, peak summer if it is not kept in the

refrigerator or somewhere in cold ambience, then in the night if it is peak summer, I

am again referring; that means, outside temperature is very high may be 40, 45 somewhere it goes

to even 50.

So, there in the morning it was boiled, and in the evening the same thing may happened

the food milk might have gone rotten or might have been spoiled.

It is not know more I mean acceptable for your consumption.

That means, it is not that you have processed once, and that is for that is once processing

is for lifetime, no.

So, everything has certain plus or certain minus; that means, some insight we have to

come to know, then only you will be able to detect, then you will able to understand what

kind of processing, what kind of things we will be doing, right.

Since, I have taken this typical one, as I was told that the students should come to

know that why should they take the course, right.

Before end unless you are your compelled to take the course, you will not, but if you

love the course, definitely you will have lot of lot of interest to know more and more,

right.

So, to create that interested in you, I take this class as the platform, where I tell in

this in this typical course, let me go to the next

see you have seen.

In your course outline when you register; obviously, you have seen.

So, lot of things some basic principles are told.

Some basic principles are there, some laws are also there, some physical or chemical

changes during processing or structure of the material, how they are that is also there.

Then why we as I said that milk example, why it got spoiled, right.

That also should be known, otherwise why should you learn that if you cannot tell your mummy,

that mummy do not keep it outside for such a long time, right.

Do not keep it outside for such a long time, and one more thing I tell you it is not only

for food, right.

It is now a days it is for any whether it is prepared food or you brought it from outside,

nowadays lot of ready to eat foods are available all over, right.

Or processed foods are also available all over, but any food it is recommended that

this heating business unless, unless it is not to be heated like ice cream is a product

which you cannot heat, right.

It has to be consumed in the cold only, because if you if you heat the ice cream it will melt,

and you will not get the, you may get a little taste.

You will not get also because ice cream as it is cream as well as air both are there,

right; both together.

So, unless you have both together you do not enjoy it, you do not get the feel of it.

So, to have that feeling, you have to have in the cold ice cream.

So, that is not again the example of this milk we are coming back.

That what are the microbial changes, what are the things which are responsible for,

spoiling the milk which mummy had a mummy had boiled in the morning, but in the evening

when you came back after the classes after, after the day’s play and everything, and

if mummy wanted to give you back , that part of that milk she saw that it got spoiled.

So, you must be able to tell her, that mummy you should not have done this or seniors right.

So, you learn a lot from your home also, it is not home science, but basic science, science

is, right from your home and whenever you are able to convert it into commercial level,

then it comes to the level of engineering.

So, science when is a applied, when this made to commercial level, then it comes the engineering,

because then you have to tell, because mummy had done it in a small pan of maybe 1 litre,

2 litre.

But you assume you see that you have become a owner of say 1 lakh litre of milk a day.

Then obviously, that 1 litre, 2 litre, 10 litre pans will not help you.

Maybe the processes is same that, what mummy had done you will also be doing.

But you need to know now, how to handle such a huge quantity of the raw milk or basic liquid

milk right.

So, these things we must be aware of and some more like common dairy processes like separation

of cream.

You take everyday butter, know bread butter jam jelly marmalade this things you take.

Every day I am not saying everything will come under this under the purview of this

course, but as a preamble, we can say that when you are taking jam jelly marmalade in

the bread as well you are taking butter in the bread.

Butter is a milk product whereas, jam jelly they are not milk product, right.

Milk which we referred that was spoiled because of the outside temperature being, so high

summer peak summer right.

But butter you do not keep it outside, but because butter at room temperature it is solid,

but if the room means around 20, 30 degree, if it is beyond that then it is start melting,

it is also melting.

So, it loses it is solidity and comes to liquid.

Then it will be very difficult for you to keep it.

So, you must know which one to be kept where, how for how long how long it will stay etcetera.

So, these things if you do not know before and if you do not know, then you will not

be able to make the commercial things successful.

You will not be able to understand how and where what you are doing right.

So, this course will help you to understand lot of both microbiology, physical science,

chemical science and some processing, some laws, food laws by which because.

I do not know whether you have seen you are you are aware of regular I mean this media.

Media in many cases many places it is being shown that artificial milk is also being prepared.

And that to in almost in the very high scale of level, right.

So, those milk are not eatable drinkable, right.

Those milk are not drinkable, it should not be, it is harder in some big big stations

that a tea which have been served, they are made from the milk which has no quantity not

a single drop of natural milk, entire thing is manufactured.

So, those are you must be able also identify and tell that this is the law you cannot do

this, right.

You can fool people, there is word there is a saying, that you can fool all the people

once, you can fool some people for many times, but you cannot fool all the people all the

time, right.

So, the you may be one of them that who will tell no you are not suppose to do, because

this is we have come to know that these are the laws, these are the statutory laws where

you will come to know that, if you are caught if you are found to do such unfair means,

then you will be penalized, you may be sent to jail.

So, these things you must know and then you must understand, you must know, then only

you can convince that this is bad and that is good, right.

Some process technology for manufacturing of some of the products like evaporated milk

condensed milk, you have come to come across at home also that many milk products every

now and then milk products are at home coming every other day you may have some or other

kind of thing.

But earlier in our childhood since that time the production of milk might not have been

so, high as it is, right.

Kurien Saheb as you have come to know that Kurien, he had made that Gujarat this Amul

cooperative, then only that was a white revolution, right.

And lot of milk was made available to people right, but yes during our childhood that kind

of milk was not available, and market milk like this today available every almost in

every other shop.

So, there it was not that maybe some places from where it would have come you have to

go and stand in the queue, and you might get or you might not get some quantity.

So, the alternative was sub condensed milk in our still we remember that condensed milk.

It is Yeah, very palatable when you take it, but; obviously, seniors will not allow you

to take just directly, because from that condensed milk you can make normal milk in a bigger

way, or you can use them for some other purpose, right.

Some dried milk, some melted milk, some infant baby food, ice cream cheese butter fermented

milk, indigenous dairy products, these are some of the products which we will be dealing

in this course also.

Then we will also look into some methods, a procedures that how you will be sampling.

I still remember that when I was in commercial industry; say, ice cream there every day the

milk used to come in big big tanks, maybe 25 litres or 50 litres tank capacity from

different parts, right.

And those people, who were I was of course, not directly in the associated with that.

But those who were in the in the in the quality control so, they used to attend those, and

they have to decide on the platform, on the on the place where it was used maybe 100s

of the such tanks have come and they have to tell yes these are all or some of them

are bad.

Now, imagine without any virtually, without any help of without any help of any instruments,

is it possible for you to tell yes this is bad that is good.

But any instrument if you use that will take some time, but you have to decide almost within.

So, when they are coming they are coming by in bulk.

So, 100’s of cans are coming in line and you have to decide at that it will go inside

to the industry, or it will be thrown out the supplier will take it back because of

bad milk.

So, this decision those quality control people have to take so, how to do?

So, there must be some with those are called platform test.

So, those are also to be known, then some technological processes for industrial manufacture

of foods of commercial importance from plant and animal origin, right.

May be subsequently we will start when the regular course after the preamble.

Then we will see that as I said we divide food in two parts, primarily as liquid food

or as solid food.

And then also in the solid food, we tell either it is from animal origin or from the plant

origin, right.

So, again you are making two umbrellas; One from plant origin, another from animal origin.

So, unless you know them, you will not be able to decide what to do or not to do.

Then out of the plant origin, it could be cereals, pulses, fruits & vegetables or animal

origin may be fish meat like that, right.

Then once you are with all these materials, then the it comes how will you keep it.

Yes, at home mummy has kept it in a small container and may be kept in the refrigerator.

Nowadays majority of the people do have refrigerator at home, right.

Most of the people who can afford of course, it is also has it has to be affordable.

So, those who can afford do have also refrigerator.

So, mummy has take kept it in the refrigerator in a small quantity.

But if you have to do it in a large scale, may be in intense of thousands of kgs or litres,

then how to store them, or in small quantity also you have to shift it from your place

you have the processing place at your place to may be thousand kilo meters have a from

there, how to keep it?

How to send it?

How to store it?

So, these are to be known.

So, those are we are coming to packaging material, some properties of the packaging material,

some principles for filling shorting all these machines, then whether it is gas packaging

or atmospheric packaging.

All these will come up and definitely will take care in the due course of the proceeding

of the course, right.

I simply I simply request you that please make sure that you are going through the course

regularly, and whatever questions you will have you will be free to ask us through some

portal that will be given to you.

And there will be every week there will be some questionnaire and you have to answer

them, and try to answer them yourself, right.

Without taking the help of books and other helps yourself from your good self you can

reply them then obviously that becomes good thing and you can then be sure, yes, I have

learnt a little, ok; so hoping you all the best.

So, let us conclude our preamble today here itself, next class onwards we will be proceeding

towards the main course of this subject.

Thank you.