The BPVI 14 Dairy Products – I course is a specialized guide designed for Diploma in Dairy Technology (DDT) students. This course covers the comprehensive production processes and quality control methods for various dairy products, such as butter, cheese, yogurt, and cream. Aligned meticulously with the DDT syllabus, this guide offers detailed explanations, practical insights, and concise exam-focused notes, ensuring students are thoroughly prepared for their examinations. Condensing the syllabus into 100 - 130 pages, it provides quick, readable notes beneficial for efficient exam preparation.

Benefits of this Course:

• Comprehensive Study of Dairy Product Production: This guide offers an in-depth exploration of the production processes for various dairy products, including butter, cheese, yogurt, and cream. It ensures students understand the principles, techniques, and equipment involved in producing these dairy products.
• Techniques for Ensuring Product Quality: Students will learn about the quality control techniques necessary for maintaining the highest standards in dairy products. It covers sensory evaluation, microbiological testing, and chemical analysis to ensure product safety and quality.
• Aligned with DDT Syllabus: The content is fully aligned with the Diploma in Dairy Technology syllabus, ensuring students cover all the necessary topics for their examinations and acquire the essential knowledge and skills required in the dairy industry.
• Provides Concise Exam-focused Notes for Quick Revision: The guide offers concise, exam-focused notes that cover the entire syllabus in 100 - 130 pages, facilitating quick and efficient revision. Key points and concepts are highlighted for easy retention.