Modules / Lectures

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noc19_ag05_assessment_id_Week_1noc19_ag05_assessment_id_Week_1
noc19_ag05_assessment_id_Week_10noc19_ag05_assessment_id_Week_10
noc19_ag05_assessment_id_Week_11noc19_ag05_assessment_id_Week_11
noc19_ag05_assessment_id_Week_12noc19_ag05_assessment_id_Week_12
noc19_ag05_assessment_id_Week_2noc19_ag05_assessment_id_Week_2
noc19_ag05_assessment_id_Week_3noc19_ag05_assessment_id_Week_3
noc19_ag05_assessment_id_Week_4noc19_ag05_assessment_id_Week_4
noc19_ag05_assessment_id_Week_5noc19_ag05_assessment_id_Week_5
noc19_ag05_assessment_id_Week_6noc19_ag05_assessment_id_Week_6
noc19_ag05_assessment_id_Week_7noc19_ag05_assessment_id_Week_7
noc19_ag05_assessment_id_Week_8noc19_ag05_assessment_id_Week_8
noc19_ag05_assessment_id_Week_9noc19_ag05_assessment_id_Week_9


Sl.No Chapter Name MP4 Download
1Lecture 1 : Preamble of the SubjectDownload
2Lecture 2 : What is Food and NutrientsDownload
3Lecture 3 : Nutritional Value of the NutrientsDownload
4Lecture 4 : Best Way of Storage of Food MaterialsDownload
5Lecture 5 : Preservation TechniquesDownload
6Lecture 6 : Temperature Quotient and Its ImpactDownload
7Lecture 7 : Food AdditivesDownload
8Lecture 8 : Quality of FoodDownload
9Lecture 9 : Quality of Food (Contd.)Download
10Lecture 10 : Emerging TechnologyDownload
11Lecture 11 : Emerging Technology (Contd.)Download
12Lecture 12 : Food Laws - Why?Download
13Lecture 13 : Food Laws of IndiaDownload
14Lecture 14 : Standards in IndiaDownload
15Lecture 15 : Hygiene and Other Controls in IndiaDownload
16Lecture 16 : Physico-Chemical Properties of MilkDownload
17Lecture 17 : Milk - What is itDownload
18Lecture 18 : Milk - How it looks?Download
19Lecture 19 : Milk - ConstituentsDownload
20Lecture 20 : Constituents of MilkDownload
21Lecture 21 : Milk FatDownload
22Lecture 22 : Milk Fat (Contd.)Download
23Lecture 23 : Milk Fat (Contd.)Download
24Lecture 24 : Milk Fat (Contd.)Download
25Lecture 25 : ProteinDownload
26Lecture 26 : Protein (Contd.)Download
27Lecture 27 : Amino AcidsDownload
28Lecture 28 : Amino Acids (Contd.)Download
29Lecture 29 : Milk ProteinDownload
30Lecture 30 : Casein MicelleDownload
31Lecture 31 : Whey ProteinDownload
32Lecture 32 : Whey Protein (Contd.)Download
33Lecture 33 : LactoferrinDownload
34Lecture 34 : Carbohydrates in MilkDownload
35Lecture 35 : Small Constituents of MilkDownload
36Lecture 36 : Enzymes in MilkDownload
37Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk ProductsDownload
38Lecture 38 : Extrinsic Factors for Microbial GrowthDownload
39Lecture 39 : Natural or Other Type of SpoilageDownload
40Lecture 40 : PackagingDownload
41Lecture 41 : Milk PasteurizationDownload
42Lecture 42 : Thermal Death TimeDownload
43Lecture 43 : Pasteurization EffectivenessDownload
44Lecture 44 : Milk Pasteurization and HomogenizationDownload
45Lecture 45 : Milk Pasteurization and Homogenization (Contd.)Download
46Lecture 46 : Milk HomogenizationDownload
47Lecture 47 : Milk CentrifugationDownload
48Lecture 48 : Types of Available MilkDownload
49Lecture 49 : Types of Available Milk in the MarketDownload
50Lecture 50 : New Technologies in Dairy IndustriesDownload
51Lecture 51 : CheeseDownload
52Lecture 52 : Chedder CheeseDownload
53Lecture 53 : Ice CreamDownload
54Lecture 54 : Process of Ice Cream PreparationDownload
55Lecture 55 : Ice Cream LoliesDownload
56Lecture 56 : Over Run and Calculation for Preparing Ice Cream MixDownload
57Lecture 57 : Transportation of Ice Cream vis a vis Frozen FoodsDownload
58Lecture 58 : Packaging of Food MaterialsDownload
59Lecture 59 : Modified Atmosphere PackagingDownload
60Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food ProductsDownload

Sl.No Chapter Name English
1Lecture 1 : Preamble of the SubjectDownload
Verified
2Lecture 2 : What is Food and NutrientsDownload
Verified
3Lecture 3 : Nutritional Value of the NutrientsDownload
Verified
4Lecture 4 : Best Way of Storage of Food MaterialsDownload
Verified
5Lecture 5 : Preservation TechniquesDownload
Verified
6Lecture 6 : Temperature Quotient and Its ImpactDownload
Verified
7Lecture 7 : Food AdditivesDownload
Verified
8Lecture 8 : Quality of FoodDownload
Verified
9Lecture 9 : Quality of Food (Contd.)Download
Verified
10Lecture 10 : Emerging TechnologyDownload
Verified
11Lecture 11 : Emerging Technology (Contd.)Download
Verified
12Lecture 12 : Food Laws - Why?Download
Verified
13Lecture 13 : Food Laws of IndiaDownload
Verified
14Lecture 14 : Standards in IndiaDownload
Verified
15Lecture 15 : Hygiene and Other Controls in IndiaDownload
Verified
16Lecture 16 : Physico-Chemical Properties of MilkDownload
Verified
17Lecture 17 : Milk - What is itDownload
Verified
18Lecture 18 : Milk - How it looks?Download
Verified
19Lecture 19 : Milk - ConstituentsDownload
Verified
20Lecture 20 : Constituents of MilkDownload
Verified
21Lecture 21 : Milk FatDownload
Verified
22Lecture 22 : Milk Fat (Contd.)Download
Verified
23Lecture 23 : Milk Fat (Contd.)Download
Verified
24Lecture 24 : Milk Fat (Contd.)Download
Verified
25Lecture 25 : ProteinDownload
Verified
26Lecture 26 : Protein (Contd.)Download
Verified
27Lecture 27 : Amino AcidsDownload
Verified
28Lecture 28 : Amino Acids (Contd.)Download
Verified
29Lecture 29 : Milk ProteinDownload
Verified
30Lecture 30 : Casein MicelleDownload
Verified
31Lecture 31 : Whey ProteinDownload
Verified
32Lecture 32 : Whey Protein (Contd.)Download
Verified
33Lecture 33 : LactoferrinDownload
Verified
34Lecture 34 : Carbohydrates in MilkDownload
Verified
35Lecture 35 : Small Constituents of MilkDownload
Verified
36Lecture 36 : Enzymes in MilkDownload
Verified
37Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk ProductsDownload
Verified
38Lecture 38 : Extrinsic Factors for Microbial GrowthDownload
Verified
39Lecture 39 : Natural or Other Type of SpoilageDownload
Verified
40Lecture 40 : PackagingDownload
Verified
41Lecture 41 : Milk PasteurizationDownload
Verified
42Lecture 42 : Thermal Death TimeDownload
Verified
43Lecture 43 : Pasteurization EffectivenessDownload
Verified
44Lecture 44 : Milk Pasteurization and HomogenizationDownload
Verified
45Lecture 45 : Milk Pasteurization and Homogenization (Contd.)Download
Verified
46Lecture 46 : Milk HomogenizationDownload
Verified
47Lecture 47 : Milk CentrifugationDownload
Verified
48Lecture 48 : Types of Available MilkDownload
Verified
49Lecture 49 : Types of Available Milk in the MarketDownload
Verified
50Lecture 50 : New Technologies in Dairy IndustriesDownload
Verified
51Lecture 51 : CheeseDownload
Verified
52Lecture 52 : Chedder CheeseDownload
Verified
53Lecture 53 : Ice CreamDownload
Verified
54Lecture 54 : Process of Ice Cream PreparationDownload
Verified
55Lecture 55 : Ice Cream LoliesDownload
Verified
56Lecture 56 : Over Run and Calculation for Preparing Ice Cream MixDownload
Verified
57Lecture 57 : Transportation of Ice Cream vis a vis Frozen FoodsDownload
Verified
58Lecture 58 : Packaging of Food MaterialsDownload
Verified
59Lecture 59 : Modified Atmosphere PackagingDownload
Verified
60Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food ProductsDownload
Verified
Sl.No Chapter Name Hindi
1Lecture 1 : Preamble of the SubjectDownload
2Lecture 2 : What is Food and NutrientsDownload
3Lecture 3 : Nutritional Value of the NutrientsDownload
4Lecture 4 : Best Way of Storage of Food MaterialsDownload
5Lecture 5 : Preservation TechniquesDownload
6Lecture 6 : Temperature Quotient and Its ImpactDownload
7Lecture 7 : Food AdditivesDownload
8Lecture 8 : Quality of FoodDownload
9Lecture 9 : Quality of Food (Contd.)Download
10Lecture 10 : Emerging TechnologyDownload
11Lecture 11 : Emerging Technology (Contd.)Download
12Lecture 12 : Food Laws - Why?Download
13Lecture 13 : Food Laws of IndiaDownload
14Lecture 14 : Standards in IndiaDownload
15Lecture 15 : Hygiene and Other Controls in IndiaDownload
16Lecture 16 : Physico-Chemical Properties of MilkDownload
17Lecture 17 : Milk - What is itDownload
18Lecture 18 : Milk - How it looks?Download
19Lecture 19 : Milk - ConstituentsDownload
20Lecture 20 : Constituents of MilkDownload
21Lecture 21 : Milk FatDownload
22Lecture 22 : Milk Fat (Contd.)Download
23Lecture 23 : Milk Fat (Contd.)Download
24Lecture 24 : Milk Fat (Contd.)Download
25Lecture 25 : ProteinDownload
26Lecture 26 : Protein (Contd.)Download
27Lecture 27 : Amino AcidsDownload
28Lecture 28 : Amino Acids (Contd.)Download
29Lecture 29 : Milk ProteinDownload
30Lecture 30 : Casein MicelleDownload
31Lecture 31 : Whey ProteinDownload
32Lecture 32 : Whey Protein (Contd.)Download
33Lecture 33 : LactoferrinDownload
34Lecture 34 : Carbohydrates in MilkDownload
35Lecture 35 : Small Constituents of MilkDownload
36Lecture 36 : Enzymes in MilkDownload
37Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk ProductsDownload
38Lecture 38 : Extrinsic Factors for Microbial GrowthDownload
39Lecture 39 : Natural or Other Type of SpoilageDownload
40Lecture 40 : PackagingDownload
41Lecture 41 : Milk PasteurizationDownload
42Lecture 42 : Thermal Death TimeDownload
43Lecture 43 : Pasteurization EffectivenessDownload
44Lecture 44 : Milk Pasteurization and HomogenizationDownload
45Lecture 45 : Milk Pasteurization and Homogenization (Contd.)Download
46Lecture 46 : Milk HomogenizationDownload
47Lecture 47 : Milk CentrifugationDownload
48Lecture 48 : Types of Available MilkDownload
49Lecture 49 : Types of Available Milk in the MarketDownload
50Lecture 50 : New Technologies in Dairy IndustriesDownload
51Lecture 51 : CheeseDownload
52Lecture 52 : Chedder CheeseDownload
53Lecture 53 : Ice CreamDownload
54Lecture 54 : Process of Ice Cream PreparationDownload
55Lecture 55 : Ice Cream LoliesDownload
56Lecture 56 : Over Run and Calculation for Preparing Ice Cream MixDownload
57Lecture 57 : Transportation of Ice Cream vis a vis Frozen FoodsDownload
58Lecture 58 : Packaging of Food MaterialsDownload
59Lecture 59 : Modified Atmosphere PackagingDownload
60Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food ProductsDownload
Sl.No Chapter Name Marathi
1Lecture 1 : Preamble of the SubjectDownload
2Lecture 2 : What is Food and NutrientsDownload
3Lecture 3 : Nutritional Value of the NutrientsDownload
4Lecture 4 : Best Way of Storage of Food MaterialsDownload
5Lecture 5 : Preservation TechniquesDownload
6Lecture 6 : Temperature Quotient and Its ImpactDownload
7Lecture 7 : Food AdditivesDownload
8Lecture 8 : Quality of FoodDownload
9Lecture 9 : Quality of Food (Contd.)Download
10Lecture 10 : Emerging TechnologyDownload
11Lecture 11 : Emerging Technology (Contd.)Download
12Lecture 12 : Food Laws - Why?Download
13Lecture 13 : Food Laws of IndiaDownload
14Lecture 14 : Standards in IndiaDownload
15Lecture 15 : Hygiene and Other Controls in IndiaDownload
16Lecture 16 : Physico-Chemical Properties of MilkDownload
17Lecture 17 : Milk - What is itDownload
18Lecture 18 : Milk - How it looks?Download
19Lecture 19 : Milk - ConstituentsDownload
20Lecture 20 : Constituents of MilkDownload
21Lecture 21 : Milk FatDownload
22Lecture 22 : Milk Fat (Contd.)Download
23Lecture 23 : Milk Fat (Contd.)Download
24Lecture 24 : Milk Fat (Contd.)Download
25Lecture 25 : ProteinDownload
26Lecture 26 : Protein (Contd.)Download
27Lecture 27 : Amino AcidsDownload
28Lecture 28 : Amino Acids (Contd.)Download
29Lecture 29 : Milk ProteinDownload
30Lecture 30 : Casein MicelleDownload
31Lecture 31 : Whey ProteinDownload
32Lecture 32 : Whey Protein (Contd.)Download
33Lecture 33 : LactoferrinDownload
34Lecture 34 : Carbohydrates in MilkDownload
35Lecture 35 : Small Constituents of MilkDownload
36Lecture 36 : Enzymes in MilkDownload
37Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk ProductsDownload
38Lecture 38 : Extrinsic Factors for Microbial GrowthDownload
39Lecture 39 : Natural or Other Type of SpoilageDownload
40Lecture 40 : PackagingDownload
41Lecture 41 : Milk PasteurizationDownload
42Lecture 42 : Thermal Death TimeDownload
43Lecture 43 : Pasteurization EffectivenessDownload
44Lecture 44 : Milk Pasteurization and HomogenizationDownload
45Lecture 45 : Milk Pasteurization and Homogenization (Contd.)Download
46Lecture 46 : Milk HomogenizationDownload
47Lecture 47 : Milk CentrifugationDownload
48Lecture 48 : Types of Available MilkDownload
49Lecture 49 : Types of Available Milk in the MarketDownload
50Lecture 50 : New Technologies in Dairy IndustriesDownload
51Lecture 51 : CheeseDownload
52Lecture 52 : Chedder CheeseDownload
53Lecture 53 : Ice CreamDownload
54Lecture 54 : Process of Ice Cream PreparationDownload
55Lecture 55 : Ice Cream LoliesDownload
56Lecture 56 : Over Run and Calculation for Preparing Ice Cream MixDownload
57Lecture 57 : Transportation of Ice Cream vis a vis Frozen FoodsDownload
58Lecture 58 : Packaging of Food MaterialsDownload
59Lecture 59 : Modified Atmosphere PackagingDownload
60Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food ProductsDownload


Sl.No Language Book link
1EnglishDownload
2BengaliNot Available
3GujaratiNot Available
4HindiDownload
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available