Autoplay
Autocomplete
Previous Lesson
Complete and Continue
Troubleshooting in Dairy Products- Complete Online Course
Starting and Managing a Dairy Profitably (S.W.O.T Analysis)
Lecture 1- Starting & Managing a Dairy Profitably (4:41)
Lecture 2- SWOT Analysis (4:33)
Lecture 3- International Dairy Businessmen Entering India (5:12)
Lecture 4- How Dairy Industry Grew In India (5:02)
Lecture 5- Drawbacks Of Dairy Business (6:48)
Lecture 6- Why Dairy Industry Is going in losses (1:32)
Lecture 7- Challenges Faced By New Dairy Businessmen (10:31)
Lecture 8- Potential Traditional Dairy Products (2:43)
Lecture 9- A1 VS A2 CONTROVERSY (3:07)
Lecture 10- Success Tips For New Entrepreneurs (5:54)
Lecture 11- Economics In Dairy Business (25:10)
Dudhology- Indian Dairy & the Science of Milk
Lecture 1- Dudhology- Indian Dairy & Science Of Milk (2:25)
Lecture 2- Fat & SNF in Milk (2:14)
Lecture 3- Constituents in Milk (3:53)
Lecture 4 -Constiuents Impact In Milk (5:38)
Lecture 5-Constiuents Impact In Milk-Lactose (5:33)
Lecture 6- Milk For Different Age Groups (3:01)
Lecture 7- Vitamins In Milk (1:38)
Lecture 8- Calorific Value Of Milk (2:23)
Lecture 9- Role Of Milk Constituents (2:57)
Lecture 10- Chilling of Milk (2:38)
Lecture 11- Forewarming Of Milk (5:26)
Lecture 12- Pasteurization (1:11)
Lecture 13- Boiling Of Milk (1:57)
Lecture 14- Sterilization Of Milk (0:49)
Lecture 15- UHT (1:35)
Lecture 16- Homogenization (3:04)
Lecture 17- Classification Of Traditional Dairy Products (4:38)
Lecture 18- Fermentation Process (5:52)
Troubleshooting In Acid Coagulated Dairy Products
Lecture 1- Paneer Troubleshooting Intro (2:05)
Lecture 2- History Of Paneer and Chhena (2:49)
Lecture 3- Troubleshooting in Paneer Processing (14:13)
Lecture 4- Pressing & Pacakaging Of Paneer (5:25)
Lecture 5- Advancements In Paneer Manufacturing (8:48)
Lecture 6- Uses Of Paneer (1:50)
Lecture 7- Troubleshooting In Chhena (9:56)
Lecture 8- Advancements In Chhena Making (2:20)
Lecture 9- Whey & its Uses (8:24)
Troubleshooting in Fermented Dairy Products
Lecture 1- Fermented Dairy Products Intro (1:57)
Lecture 2- Diff Bw Curd and Yogurt (3:06)
Lecture 3- Milk used for Curd Making (0:43)
Lecture 4- Troubleshooting In Yogurt Making (8:13)
Lecture 5- Troubleshoooting Dahi-1 (5:47)
Lecture 6- Commercial Dahi Manufacture (10:46)
Lecture 7- Tips To Set Good Curd (3:03)
Lecture 8- Therapeutic advantages of Curd (6:42)
Lecture 9- Dairy Products From Curd (1:14)
Lecture 10- Lassi and Buttermilk (5:28)
Lecture 11 Shrikhand (6:37)
Lecture 12- Piyush (1:47)
Lecture 13- Kadhi (6:53)
Troubleshooting in Desiccated Dairy Products- Khoa, Rabri, Basundi
Lecture 1- Desiccated Dairy Products- Khoa (13:15)
Lecture 2- Khoa Storage (2:46)
Lecture 3- Commercial Khoa Making (5:21)
Lecture 4 Basundi and Rabri (2:59)
Lecture 5-Tips For Good Quality Rabri making (2:29)
Lecture 6- Kulfi (7:42)
Troubleshooting in Ice-Cream & Kulfi
Lecture 1- Icecream Making Intro (2:44)
Lecture 2- Icecream- Selection Of Ingredients (4:48)
Lecture 3- Figuring Of Mix (3:07)
Lecture 4- Making Of Mix (1:59)
Lecture 5- Homogenization of Icecream Mix (0:53)
Lecture 6- Ageing of mix (0:46)
Lecture 7- Sudden Shock Technique (0:48)
Lecture 8- Freezing Of Mix (2:12)
Lecture 9- Packaging Of Mix (1:13)
Lecture 10- Hardening Of Mix (1:34)
Lecture 11-Complete Troubleshooting In Ice cream (10:45)
Lecture 3- Milk used for Curd Making
Lesson content locked
If you're already enrolled,
you'll need to login आपको लॉगिन करना होगा
.
Enroll in Course to Unlock कोर्स में दाखिला के लिए नामांकन करे