| Name | Download | Download Size |
|---|---|---|
| Lecture Note | Download as zip file | 26M |
| Module Name | Download |
|---|---|
| noc19_ag05_assessment_id_Week_1 | noc19_ag05_assessment_id_Week_1 |
| noc19_ag05_assessment_id_Week_10 | noc19_ag05_assessment_id_Week_10 |
| noc19_ag05_assessment_id_Week_11 | noc19_ag05_assessment_id_Week_11 |
| noc19_ag05_assessment_id_Week_12 | noc19_ag05_assessment_id_Week_12 |
| noc19_ag05_assessment_id_Week_2 | noc19_ag05_assessment_id_Week_2 |
| noc19_ag05_assessment_id_Week_3 | noc19_ag05_assessment_id_Week_3 |
| noc19_ag05_assessment_id_Week_4 | noc19_ag05_assessment_id_Week_4 |
| noc19_ag05_assessment_id_Week_5 | noc19_ag05_assessment_id_Week_5 |
| noc19_ag05_assessment_id_Week_6 | noc19_ag05_assessment_id_Week_6 |
| noc19_ag05_assessment_id_Week_7 | noc19_ag05_assessment_id_Week_7 |
| noc19_ag05_assessment_id_Week_8 | noc19_ag05_assessment_id_Week_8 |
| noc19_ag05_assessment_id_Week_9 | noc19_ag05_assessment_id_Week_9 |
| Sl.No | Chapter Name | MP4 Download |
|---|---|---|
| 1 | Lecture 1 : Preamble of the Subject | Download |
| 2 | Lecture 2 : What is Food and Nutrients | Download |
| 3 | Lecture 3 : Nutritional Value of the Nutrients | Download |
| 4 | Lecture 4 : Best Way of Storage of Food Materials | Download |
| 5 | Lecture 5 : Preservation Techniques | Download |
| 6 | Lecture 6 : Temperature Quotient and Its Impact | Download |
| 7 | Lecture 7 : Food Additives | Download |
| 8 | Lecture 8 : Quality of Food | Download |
| 9 | Lecture 9 : Quality of Food (Contd.) | Download |
| 10 | Lecture 10 : Emerging Technology | Download |
| 11 | Lecture 11 : Emerging Technology (Contd.) | Download |
| 12 | Lecture 12 : Food Laws - Why? | Download |
| 13 | Lecture 13 : Food Laws of India | Download |
| 14 | Lecture 14 : Standards in India | Download |
| 15 | Lecture 15 : Hygiene and Other Controls in India | Download |
| 16 | Lecture 16 : Physico-Chemical Properties of Milk | Download |
| 17 | Lecture 17 : Milk - What is it | Download |
| 18 | Lecture 18 : Milk - How it looks? | Download |
| 19 | Lecture 19 : Milk - Constituents | Download |
| 20 | Lecture 20 : Constituents of Milk | Download |
| 21 | Lecture 21 : Milk Fat | Download |
| 22 | Lecture 22 : Milk Fat (Contd.) | Download |
| 23 | Lecture 23 : Milk Fat (Contd.) | Download |
| 24 | Lecture 24 : Milk Fat (Contd.) | Download |
| 25 | Lecture 25 : Protein | Download |
| 26 | Lecture 26 : Protein (Contd.) | Download |
| 27 | Lecture 27 : Amino Acids | Download |
| 28 | Lecture 28 : Amino Acids (Contd.) | Download |
| 29 | Lecture 29 : Milk Protein | Download |
| 30 | Lecture 30 : Casein Micelle | Download |
| 31 | Lecture 31 : Whey Protein | Download |
| 32 | Lecture 32 : Whey Protein (Contd.) | Download |
| 33 | Lecture 33 : Lactoferrin | Download |
| 34 | Lecture 34 : Carbohydrates in Milk | Download |
| 35 | Lecture 35 : Small Constituents of Milk | Download |
| 36 | Lecture 36 : Enzymes in Milk | Download |
| 37 | Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products | Download |
| 38 | Lecture 38 : Extrinsic Factors for Microbial Growth | Download |
| 39 | Lecture 39 : Natural or Other Type of Spoilage | Download |
| 40 | Lecture 40 : Packaging | Download |
| 41 | Lecture 41 : Milk Pasteurization | Download |
| 42 | Lecture 42 : Thermal Death Time | Download |
| 43 | Lecture 43 : Pasteurization Effectiveness | Download |
| 44 | Lecture 44 : Milk Pasteurization and Homogenization | Download |
| 45 | Lecture 45 : Milk Pasteurization and Homogenization (Contd.) | Download |
| 46 | Lecture 46 : Milk Homogenization | Download |
| 47 | Lecture 47 : Milk Centrifugation | Download |
| 48 | Lecture 48 : Types of Available Milk | Download |
| 49 | Lecture 49 : Types of Available Milk in the Market | Download |
| 50 | Lecture 50 : New Technologies in Dairy Industries | Download |
| 51 | Lecture 51 : Cheese | Download |
| 52 | Lecture 52 : Chedder Cheese | Download |
| 53 | Lecture 53 : Ice Cream | Download |
| 54 | Lecture 54 : Process of Ice Cream Preparation | Download |
| 55 | Lecture 55 : Ice Cream Lolies | Download |
| 56 | Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix | Download |
| 57 | Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods | Download |
| 58 | Lecture 58 : Packaging of Food Materials | Download |
| 59 | Lecture 59 : Modified Atmosphere Packaging | Download |
| 60 | Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products | Download |
| Sl.No | Chapter Name | English |
|---|---|---|
| 1 | Lecture 1 : Preamble of the Subject | Download Verified |
| 2 | Lecture 2 : What is Food and Nutrients | Download Verified |
| 3 | Lecture 3 : Nutritional Value of the Nutrients | Download Verified |
| 4 | Lecture 4 : Best Way of Storage of Food Materials | Download Verified |
| 5 | Lecture 5 : Preservation Techniques | Download Verified |
| 6 | Lecture 6 : Temperature Quotient and Its Impact | Download Verified |
| 7 | Lecture 7 : Food Additives | Download Verified |
| 8 | Lecture 8 : Quality of Food | Download Verified |
| 9 | Lecture 9 : Quality of Food (Contd.) | Download Verified |
| 10 | Lecture 10 : Emerging Technology | Download Verified |
| 11 | Lecture 11 : Emerging Technology (Contd.) | Download Verified |
| 12 | Lecture 12 : Food Laws - Why? | Download Verified |
| 13 | Lecture 13 : Food Laws of India | Download Verified |
| 14 | Lecture 14 : Standards in India | Download Verified |
| 15 | Lecture 15 : Hygiene and Other Controls in India | Download Verified |
| 16 | Lecture 16 : Physico-Chemical Properties of Milk | Download Verified |
| 17 | Lecture 17 : Milk - What is it | Download Verified |
| 18 | Lecture 18 : Milk - How it looks? | Download Verified |
| 19 | Lecture 19 : Milk - Constituents | Download Verified |
| 20 | Lecture 20 : Constituents of Milk | Download Verified |
| 21 | Lecture 21 : Milk Fat | Download Verified |
| 22 | Lecture 22 : Milk Fat (Contd.) | Download Verified |
| 23 | Lecture 23 : Milk Fat (Contd.) | Download Verified |
| 24 | Lecture 24 : Milk Fat (Contd.) | Download Verified |
| 25 | Lecture 25 : Protein | Download Verified |
| 26 | Lecture 26 : Protein (Contd.) | Download Verified |
| 27 | Lecture 27 : Amino Acids | Download Verified |
| 28 | Lecture 28 : Amino Acids (Contd.) | Download Verified |
| 29 | Lecture 29 : Milk Protein | Download Verified |
| 30 | Lecture 30 : Casein Micelle | Download Verified |
| 31 | Lecture 31 : Whey Protein | Download Verified |
| 32 | Lecture 32 : Whey Protein (Contd.) | Download Verified |
| 33 | Lecture 33 : Lactoferrin | Download Verified |
| 34 | Lecture 34 : Carbohydrates in Milk | Download Verified |
| 35 | Lecture 35 : Small Constituents of Milk | Download Verified |
| 36 | Lecture 36 : Enzymes in Milk | Download Verified |
| 37 | Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products | Download Verified |
| 38 | Lecture 38 : Extrinsic Factors for Microbial Growth | Download Verified |
| 39 | Lecture 39 : Natural or Other Type of Spoilage | Download Verified |
| 40 | Lecture 40 : Packaging | Download Verified |
| 41 | Lecture 41 : Milk Pasteurization | Download Verified |
| 42 | Lecture 42 : Thermal Death Time | Download Verified |
| 43 | Lecture 43 : Pasteurization Effectiveness | Download Verified |
| 44 | Lecture 44 : Milk Pasteurization and Homogenization | Download Verified |
| 45 | Lecture 45 : Milk Pasteurization and Homogenization (Contd.) | Download Verified |
| 46 | Lecture 46 : Milk Homogenization | Download Verified |
| 47 | Lecture 47 : Milk Centrifugation | Download Verified |
| 48 | Lecture 48 : Types of Available Milk | Download Verified |
| 49 | Lecture 49 : Types of Available Milk in the Market | Download Verified |
| 50 | Lecture 50 : New Technologies in Dairy Industries | Download Verified |
| 51 | Lecture 51 : Cheese | Download Verified |
| 52 | Lecture 52 : Chedder Cheese | Download Verified |
| 53 | Lecture 53 : Ice Cream | Download Verified |
| 54 | Lecture 54 : Process of Ice Cream Preparation | Download Verified |
| 55 | Lecture 55 : Ice Cream Lolies | Download Verified |
| 56 | Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix | Download Verified |
| 57 | Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods | Download Verified |
| 58 | Lecture 58 : Packaging of Food Materials | Download Verified |
| 59 | Lecture 59 : Modified Atmosphere Packaging | Download Verified |
| 60 | Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products | Download Verified |
| Sl.No | Chapter Name | Hindi |
|---|---|---|
| 1 | Lecture 1 : Preamble of the Subject | Download |
| 2 | Lecture 2 : What is Food and Nutrients | Download |
| 3 | Lecture 3 : Nutritional Value of the Nutrients | Download |
| 4 | Lecture 4 : Best Way of Storage of Food Materials | Download |
| 5 | Lecture 5 : Preservation Techniques | Download |
| 6 | Lecture 6 : Temperature Quotient and Its Impact | Download |
| 7 | Lecture 7 : Food Additives | Download |
| 8 | Lecture 8 : Quality of Food | Download |
| 9 | Lecture 9 : Quality of Food (Contd.) | Download |
| 10 | Lecture 10 : Emerging Technology | Download |
| 11 | Lecture 11 : Emerging Technology (Contd.) | Download |
| 12 | Lecture 12 : Food Laws - Why? | Download |
| 13 | Lecture 13 : Food Laws of India | Download |
| 14 | Lecture 14 : Standards in India | Download |
| 15 | Lecture 15 : Hygiene and Other Controls in India | Download |
| 16 | Lecture 16 : Physico-Chemical Properties of Milk | Download |
| 17 | Lecture 17 : Milk - What is it | Download |
| 18 | Lecture 18 : Milk - How it looks? | Download |
| 19 | Lecture 19 : Milk - Constituents | Download |
| 20 | Lecture 20 : Constituents of Milk | Download |
| 21 | Lecture 21 : Milk Fat | Download |
| 22 | Lecture 22 : Milk Fat (Contd.) | Download |
| 23 | Lecture 23 : Milk Fat (Contd.) | Download |
| 24 | Lecture 24 : Milk Fat (Contd.) | Download |
| 25 | Lecture 25 : Protein | Download |
| 26 | Lecture 26 : Protein (Contd.) | Download |
| 27 | Lecture 27 : Amino Acids | Download |
| 28 | Lecture 28 : Amino Acids (Contd.) | Download |
| 29 | Lecture 29 : Milk Protein | Download |
| 30 | Lecture 30 : Casein Micelle | Download |
| 31 | Lecture 31 : Whey Protein | Download |
| 32 | Lecture 32 : Whey Protein (Contd.) | Download |
| 33 | Lecture 33 : Lactoferrin | Download |
| 34 | Lecture 34 : Carbohydrates in Milk | Download |
| 35 | Lecture 35 : Small Constituents of Milk | Download |
| 36 | Lecture 36 : Enzymes in Milk | Download |
| 37 | Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products | Download |
| 38 | Lecture 38 : Extrinsic Factors for Microbial Growth | Download |
| 39 | Lecture 39 : Natural or Other Type of Spoilage | Download |
| 40 | Lecture 40 : Packaging | Download |
| 41 | Lecture 41 : Milk Pasteurization | Download |
| 42 | Lecture 42 : Thermal Death Time | Download |
| 43 | Lecture 43 : Pasteurization Effectiveness | Download |
| 44 | Lecture 44 : Milk Pasteurization and Homogenization | Download |
| 45 | Lecture 45 : Milk Pasteurization and Homogenization (Contd.) | Download |
| 46 | Lecture 46 : Milk Homogenization | Download |
| 47 | Lecture 47 : Milk Centrifugation | Download |
| 48 | Lecture 48 : Types of Available Milk | Download |
| 49 | Lecture 49 : Types of Available Milk in the Market | Download |
| 50 | Lecture 50 : New Technologies in Dairy Industries | Download |
| 51 | Lecture 51 : Cheese | Download |
| 52 | Lecture 52 : Chedder Cheese | Download |
| 53 | Lecture 53 : Ice Cream | Download |
| 54 | Lecture 54 : Process of Ice Cream Preparation | Download |
| 55 | Lecture 55 : Ice Cream Lolies | Download |
| 56 | Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix | Download |
| 57 | Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods | Download |
| 58 | Lecture 58 : Packaging of Food Materials | Download |
| 59 | Lecture 59 : Modified Atmosphere Packaging | Download |
| 60 | Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products | Download |
| Sl.No | Chapter Name | Marathi |
|---|---|---|
| 1 | Lecture 1 : Preamble of the Subject | Download |
| 2 | Lecture 2 : What is Food and Nutrients | Download |
| 3 | Lecture 3 : Nutritional Value of the Nutrients | Download |
| 4 | Lecture 4 : Best Way of Storage of Food Materials | Download |
| 5 | Lecture 5 : Preservation Techniques | Download |
| 6 | Lecture 6 : Temperature Quotient and Its Impact | Download |
| 7 | Lecture 7 : Food Additives | Download |
| 8 | Lecture 8 : Quality of Food | Download |
| 9 | Lecture 9 : Quality of Food (Contd.) | Download |
| 10 | Lecture 10 : Emerging Technology | Download |
| 11 | Lecture 11 : Emerging Technology (Contd.) | Download |
| 12 | Lecture 12 : Food Laws - Why? | Download |
| 13 | Lecture 13 : Food Laws of India | Download |
| 14 | Lecture 14 : Standards in India | Download |
| 15 | Lecture 15 : Hygiene and Other Controls in India | Download |
| 16 | Lecture 16 : Physico-Chemical Properties of Milk | Download |
| 17 | Lecture 17 : Milk - What is it | Download |
| 18 | Lecture 18 : Milk - How it looks? | Download |
| 19 | Lecture 19 : Milk - Constituents | Download |
| 20 | Lecture 20 : Constituents of Milk | Download |
| 21 | Lecture 21 : Milk Fat | Download |
| 22 | Lecture 22 : Milk Fat (Contd.) | Download |
| 23 | Lecture 23 : Milk Fat (Contd.) | Download |
| 24 | Lecture 24 : Milk Fat (Contd.) | Download |
| 25 | Lecture 25 : Protein | Download |
| 26 | Lecture 26 : Protein (Contd.) | Download |
| 27 | Lecture 27 : Amino Acids | Download |
| 28 | Lecture 28 : Amino Acids (Contd.) | Download |
| 29 | Lecture 29 : Milk Protein | Download |
| 30 | Lecture 30 : Casein Micelle | Download |
| 31 | Lecture 31 : Whey Protein | Download |
| 32 | Lecture 32 : Whey Protein (Contd.) | Download |
| 33 | Lecture 33 : Lactoferrin | Download |
| 34 | Lecture 34 : Carbohydrates in Milk | Download |
| 35 | Lecture 35 : Small Constituents of Milk | Download |
| 36 | Lecture 36 : Enzymes in Milk | Download |
| 37 | Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products | Download |
| 38 | Lecture 38 : Extrinsic Factors for Microbial Growth | Download |
| 39 | Lecture 39 : Natural or Other Type of Spoilage | Download |
| 40 | Lecture 40 : Packaging | Download |
| 41 | Lecture 41 : Milk Pasteurization | Download |
| 42 | Lecture 42 : Thermal Death Time | Download |
| 43 | Lecture 43 : Pasteurization Effectiveness | Download |
| 44 | Lecture 44 : Milk Pasteurization and Homogenization | Download |
| 45 | Lecture 45 : Milk Pasteurization and Homogenization (Contd.) | Download |
| 46 | Lecture 46 : Milk Homogenization | Download |
| 47 | Lecture 47 : Milk Centrifugation | Download |
| 48 | Lecture 48 : Types of Available Milk | Download |
| 49 | Lecture 49 : Types of Available Milk in the Market | Download |
| 50 | Lecture 50 : New Technologies in Dairy Industries | Download |
| 51 | Lecture 51 : Cheese | Download |
| 52 | Lecture 52 : Chedder Cheese | Download |
| 53 | Lecture 53 : Ice Cream | Download |
| 54 | Lecture 54 : Process of Ice Cream Preparation | Download |
| 55 | Lecture 55 : Ice Cream Lolies | Download |
| 56 | Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix | Download |
| 57 | Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods | Download |
| 58 | Lecture 58 : Packaging of Food Materials | Download |
| 59 | Lecture 59 : Modified Atmosphere Packaging | Download |
| 60 | Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products | Download |