Department of Dairy Technology

The Department has facilities for processing dairy and food products as well as traditional and value added milk products. It includes the equipments, HTST Pasteurizer, fluid milk packaging, membrane processing, vacuum evaporation, fluidized bed drier and spray drying, sensory evaluation, testing of packaging materials, cream, butter, ghee and ice cream manufacturing units, continuous microwave unit, Gas Chromatography, modified atmosphere and controlled atmosphere packaging etc. The Department has a unique Students Experimental Dairy Plant (SEDP) which has all the facilities for processing of liquid milk with a capacity of 1000 litres per day. The students will be given hands-on training in processing and manufacturing of Dairy Products during their practical classes. About 500 liters of milk is processed at the SEDP everyday. The Department is engaged in the development of indigenous dairy products and value added products. Considerable research has been turned out with regard to protein concentration and its utilization in indigenous dairy products, increasing the shelf life through innovative processing technology such as microwave processing as well as modified atmospheric packaging. This is the major Department of the College and is in the forefront of conducting extension programmes like 3 days housewives training programme on the preparation of dairy products, preparation of value added dairy products at home as well as commercial level Karnataka State. Training is imparted on the preparation of indigenous dairy products to women entrepreneurs, farm women, extension officials, etc. Further, consultancy services are provided to industry and the facilities such as spray dryer, condensers, fluid bed dryer and milk products processing equipment in the Department are spared for conducting trials.