Troubleshooting In Acid Coagulated Dairy Products
Paneer, Chenna and Whey
Heat-acid coagulated milk products are obtained by coagulating standardized milk with the permitted acids at specified temperatures. After the coagulum is obtained it is filtered and pressed to get a sliceable curd mass. Paneer, Channa, and Whey are obtained through different coagulation processes.
Several traditional sweets such as rasgulla, sandesh, etc are prepared from chenna. Many a time it is possible to go wrong while making these acid-coagulated products. That's where our lectures come in handy which focuses completely on the troubleshooting process of these products. Learn troubleshooting in paneer, chenna, and whey from the best dairy troubleshooter in India.
ORIGINAL PRICE OF COURSE Rs 599. AFTER DISCOUNT Rs 299
Dr. Rajendra Kokane has over 40 years of rich experience in the field of manufacturing traditional Indian and innovative milk products. He is an M.Sc., Ph.D. in Dairy Technology and has taught graduate, postgraduate and doctoral students for over 30 years as a faculty member in Bombay Veterinary College, Mumbai. He has over 15 + years of rich industrial experience having guided some of the leading dairy product manufacturing companies in India and USA. He was a member of, IDP of Export Inspection Agency, Mumbai since 2002 and audited more than 100 dairy plants in Maharashtra for MMPO, FSSAI, and Export License over the past 13 years. A recipient of several prestigious awards, Dr. Kokane is affiliated with numerous industry associations and high-level technical committees in the dairy industry. View detailed profile
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StartLecture 1- Paneer Troubleshooting Intro (2:05)
StartLecture 2- History Of Paneer and Chhena (2:49)
StartLecture 3- Troubleshooting in Paneer Processing (14:13)
StartLecture 4- Pressing & Pacakaging Of Paneer (5:25)
StartLecture 5- Advancements In Paneer Manufacturing (8:48)
StartLecture 6- Uses Of Paneer (1:50)
StartLecture 7- Troubleshooting In Chhena (9:56)
StartLecture 8- Advancements In Chhena Making (2:20)
StartLecture 9- Whey & its Uses (8:24)
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