For B.Sc. Students

10 Experiments to be prepare and enlist in Experimental Copy

FST 300049  Experimental Food Studies VI
FST 30046 Dairy Technology

1. Determination of Fat Content in Milk (Gerber Method)
2. Determination of Specific Gravity of Milk Using a lactometer.

3. Estimation of Total Solids and Solids-Not-Fat (SNF) Using lactometer reading.
4. Determination of Acidity of Milk (Titratable Acidity Test)
5. Standard Plate Count (SPC) of Milk for Estimation of total bacterial load.
6. Methylene Blue Reduction Test (MBRT) Rapid test for microbial activity.
7. Preparation of Curd/Yogurt (Milk Fermentation Experiment)
8. Detection of Common Adulterants in Milk. Tests for starch, urea, detergent, neutralizers, etc.
9. Efficiency of Pasteurization of Milk. Alaline Phosphatase Test 

10. Organoleptic Evaluation and Grading of Milk. Assess color, flavor, odor, and texture.

For M.Sc. Students

10 Experiments to be prepare and enlist in Experimental Copy

FST 600300 Analytical Study & Experiments II

FST 60298 Technology of Milk & Milk Products 

1. Determination of Fat Content in Milk (Gerber Method)
2. Determination of Specific Gravity of Milk Using a lactometer.

3. Estimation of Total Solids and Solids-Not-Fat (SNF) Using lactometer reading.
4. Determination of Acidity of Milk (Titratable Acidity Test)
5. Standard Plate Count (SPC) of Milk for Estimation of total bacterial load.
6. Methylene Blue Reduction Test (MBRT) Rapid test for microbial activity.
7. Preparation of Curd/Yogurt (Milk Fermentation Experiment)
8. Detection of Common Adulterants in Milk. Tests for starch, urea, detergent, neutralizers, etc.
9. Efficiency of Pasteurization of Milk. Alaline Phosphatase Test 

10. Organoleptic Evaluation and Grading of Milk. Assess color, flavor, odor, and texture.