The BPVI 15 Dairy Products – II course is an advanced guide tailored for Diploma in Dairy Technology (DDT) students. This course delves into the sophisticated production processes and stringent quality management practices for a variety of advanced dairy products, including ice cream, fermented milk products, and innovative dairy-based foods. Aligned meticulously with the DDT syllabus, this guide provides detailed explanations, practical insights, and concise exam-focused notes, ensuring students are thoroughly prepared for their examinations. The content is condensed into 100 - 130 pages, offering quick, readable notes beneficial for efficient exam preparation.

Benefits of this Course:

• Advanced Dairy Product Production Techniques: This guide offers an in-depth exploration of advanced production techniques for a range of dairy products, such as ice cream, fermented milk products, and novel dairy-based foods. It ensures students understand the complex processes, specialized equipment, and innovations involved in producing these advanced dairy products.
• Quality Management Practices: Students will learn about advanced quality management practices necessary for maintaining the highest standards in dairy products. The course covers comprehensive quality assurance protocols, including HACCP (Hazard Analysis Critical Control Points), advanced microbiological testing, and sensory evaluation 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.
• 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.