DDT

PROGRAMME GUIDEAND

ASSIGNMENT BOOKLET

School of AgricultureIndira Gandhi National Open University

New Delhi - 110068

Diploma Programmein

Dairy Technology (DDT)

The Diploma programme in “Dairy Technology” has been developed by the School ofAgriculture, Indira Gandhi National Open University, New Delhi under the project “OpenLearning Interventions for Development of Customized Open Learning Education/TrainingPackages for Development of competent and productive Human Resources for FoodProcessing” sponsored by the Ministry of the Food Processing Industries, Government ofIndia.

YOU ARE GOING TO BE A DISTANCE LEARNER. TRY TODEVELOP THE HABIT OF LEARNING THINGS BY WAY OFREADING RELEVANT DOCUMENTS. LET THISPROGRAMME GUIDE MAKE THE BEGINNING OF YOURJOURNEY OF DISTANCE LEARNING.

This booklet contains relevant information in brief about the Programme onDiploma in Dairy Technology.

RECOGNITION

IGNOU is a CENTRAL UNIVERSITY established by an Act of Parliament in1985 (Act No. 50 of 1985) IGNOU Degree/Diplomas/Certificates arerecognized by all the members of the Association of Indian Universities (AIU)and are at par with Degrees/Diplomas/Certificates of all Indian Universities/Deemed Universities/ Institutions vide UGC Circular No. F1-52/2000 (CPP-II) dated 5 May, 2004 & AIU Circular No. EV/B(449)/94/176915-177115 datedJanuary 14, 1994.

November, 2007

© Indira Gandhi National Open University, 2007

All rights reserved. No part of this work may be reproduced in any form, by mimeograph or any other means, withoutpermission in writing from the Copyright holder.

Further information on the Indira Gandhi National Open University courses may be obtained from the University’s officeat Maidan Garhi, New Delhi-110 068 or the official website of IGNOU at www.ignou.ac.in.

Printed and published on behalf of the Indira Gandhi National Open University, New Delhi, by Director, School of Agriculture.

Print Production : Shri Rajiv Girdhar SO(P), SOA and Rajshree Saini, Proof Reader, SOA, New Delhi-110 068.

Laser typeset by : Rajshree Computers, V-166A, Bhagwati Vihar, Uttam Nagar, (Near Sector-2, Dwarka), N.D-59

Printed at:

CONTENTSPage No.

1. SCHOOL OF AGRICUL TURE .........................................................................................................................51.1 Programmes on Offer...............................................................................................................................51.2 Programmes Under Development............................................................................................................5

2. DIPLOMA IN DAIRY TECHNOLOGY ............................................................................................................62.1 Objectives...............................................................................................................................................62.2 Programme Structure...............................................................................................................................62.3 Syllabus of the Programme......................................................................................................................72.4 Eligibility for Admission.........................................................................................................................172.5 Medium of Instruction...........................................................................................................................172.6 Target Group..........................................................................................................................................172.7 Duration.................................................................................................................................................172.8 Programme Fee.......................................................................................................................................172.9 Programme Study Centre........................................................................................................................182.10 Other Useful Information........................................................................................................................18

3. STUDY MATERIAL ........................................................................................................................................193.1 How to Study Print Material?.................................................................................................................193.2 Audio-Video Material.............................................................................................................................193.3 Counselling............................................................................................................................................193.4 Teleconferencing....................................................................................................................................203.5 Practical Sessions...................................................................................................................................203.6 Gyan Vani ...............................................................................................................................................203.7 Interactive Radio-Counselling................................................................................................................203.8 Study Centres.........................................................................................................................................20

4. EVALUATION ..................................................................................................................................................214.1 Weightage to Continuous Evaluation and Term-End Evaluation...........................................................214.2 Pass Percentage for Theory and Practical Examination..........................................................................214.3 Modalities for Theory and Practical Examination Criteria.......................................................................214.4 Preparation of Consolidated Mark List...................................................................................................224.5 Participation and Attendance for Practical.............................................................................................224.6 Distribution of Marks.............................................................................................................................224.7 Pass Percentage for the Programme.......................................................................................................234.8 Result and Certification..........................................................................................................................234.9 Term-End Examination (TEE)..................................................................................................................234.10 Re-evaluation of Answer Script(s).........................................................................................................254.11 Early Declaration of Results...................................................................................................................25

5. SOME USEFUL INFORMATION ...................................................................................................................265.1 Some Useful Addresses........................................................................................................................265.2 Online Facilities......................................................................................................................................275.3 Some Forms for Your Use.......................................................................................................................27

APPENDICES..............................................................................................................................................................28I. List of Programme Study Centres Being Activated................................................................................28II. Form for Change/Correction of Address................................................................................................33III. Form for Non-receipt of Materials..........................................................................................................34IV. Form for Term-end Theory Examination.................................................................................................35V. Form for Re-evaluation of Result of Term-end Examination...................................................................37VI. Form for obtaining Duplicate Grade Card/Marksheet.............................................................................38VII. Application Form for Issue of Migration Certificate..............................................................................39VIII. Re-admission Form.................................................................................................................................41

6. ASSIGNMENT BOOKLET .............................................................................................................................43

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New Delhi - 110068

PROGRAMME GUIDEAND

ASSIGNMENT BOOKLET

Diploma Programme inDairy Technology (DDT)

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1. SCHOOL OF AGRICUL TURE

School of Agriculture has been established to improve and sustain productivity and quality of Human Life inRural areas through Open and Distance Learning System (ODLS) in Agriculture and Allied Sectors. It aims toimprove out-reach of agriculture education for rural masses particularly in remote, ecologically and socio-economically marginalized areas through academic, continuing and extension programmes. The objective is tostrengthen human resource base through quality education and generate an army of trained manpower in agriculturethrough ODL in consonance with the national policies and market environment. It also aims to produceentrepreneurial skills and opportunities for life-long learning. The School is developing programmes in collaborationwith various national and international organizations like Ministry of Agriculture & Cooperation. Ministry ofFood Processing Industries, Ministry of Rural Development, Agricultural and Processed Food Products ExportDevelopment Authority (APEDA), Central Silk Board, International Network for Bamboo and Rattan (INBAR),Commonwealth of Learning (COL) and Consultative Group on International Agricultural Research (CGIAR).

Objectives

• To develop excellence, skill and entrepreneurship for strengthening the human resource base in agriculturethrough quality education;

• To make use of technological innovations for improving outreach and effectiveness of distance education inagriculture;

• To establish professional linkages with repute institutions in India and abroad havingexpertise and expe-rience in Distance education for institutional benefits; and

• Provide equity, relevance and quality to education through principle of distance education.

1.1 Programmes on Offer

Diploma Programme

1. Diploma in Production of Value Added Products from Fruits and Vegetables

2. Diploma in Dairy Technology

3. Diploma in Meat Technology

4. Diploma in Production of Value Added Products from Cereal, Pulses & Oilseeds

Awareness Programme

5. Awareness Programme on Dairy Farming for Rural Farmers

6. Awareness Programme on Value Added Products from Fruits and Vegetables

1.2 Programmes Under Development

a) PG Programme

1. Ph.D. in Agriculture Extension

2. PG Diploma in Food in Food Safety and Quality Management

3. PG Diploma in Agriculture Policy

4. PG Certificate in Agriculture Policy

b) Vocational and Entrepreneurial Programmes

1. Diploma in Watershed Management

2. Diploma in Value Added Fish Products

3. Certificate in Sericulture

4. Certificate in Bamboo Use, Technologies & Enterprise Development

5. Certificate in Rattan use, Technologies & Enterprise Development

6. Certificate in Organic Farming

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2. DIPLOMA IN DAIR Y TECHNOLOGYThe Diploma in Dairy Technology aims to develop technician level human resource for dairy industry. Upgradingthe technical proficiency of lower level workers/ technicians already working in the dairy and allied sectors isalso intended. The focus shall be to develop competencies in procurement of milk, fluid milk processing,production of value added products and quality control aspects in dairy plants. It will also impart development ofskills for entrepreneurship to encourage self employment in dairy processing activities. The knowledge impartedshall facilitate good manufacturing practices in the processing sector and hygiene. The quality milk and milkproducts produced will have good market and export potential. The target group includes: youth, workers/technicians working in dairy industry, dairy and food processors in unorganized sector, personnel working indairy cooperatives, state dairy departments and dairy science institutions, small and medium entrepreneurs,NGO functionaries/trainers and dairy farmers.

The salient features of this programme are as follows:

• Focus on clean milk production and processing of milk and milk products.

• Courses designed and prepared by professional experts.

• Student centered multimedia learning materials.

• Strong students support services.

• Opportunity to interact with leading experts through teleconferencing.

2.1 Objectives

• To develop technician level human resource for dairy industry.

• To upgrade the technical proficiency of existing and lower level workers/ technicians working in the dairyand allied sectors.

• To develop young entrepreneurs for self-employment through dairy technology and associated activities.

• To impart knowledge and technical proficiency in:

− Clean milk production and handling

− Processing of milk

− Manufacture of western and indigenous dairy products

− Testing and quality control of milk and milk products

− Marketing and economical aspects

− Managing small and medium enterprises

2.2 Programme Structur e

In order to be eligible for the award of the Diploma, a student has to complete the following 8 Courses(integrated with practical) equivalent to 32 credits (1 credit is equal to 30 study hours)

Sl. No. Course Code Title of the Course Credits

1. BPVI-011 Milk Production and Quality of Milk 4 Credits

2. BPVI-012 Dairy Equipment and Utilities 4 Credits

3. BPVI-013 Milk Processing and Packaging 4 Credits

4. BPVI-014 Dairy Products - I 4 Credits

5. BPVI-015 Dairy Products - II 4 Credits

6. BPVI-016 Dairy Products - III 4 Credits

7. BPVI-017 Quality Assurance 4 Credits

8. BPVI-018 Dairy Management and Entrepreneurship 4 Credits

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2.3 Syllabus of the Programme

Syllabus of the Diploma Programme in Dairy Technology

Programme Code: DDT

Code: BPVI-011 COURSE I – MILK PRODUCTION AND QUALITY OF MILK

S.No. Block & Unit

Block 1 Dairy Development and Cooperative System

Unit 1 Dairy Development in India

Unit 2 Dairy Cooperatives

Unit 3 Government Policies and Incentives

Block 2 Milk Production

Unit 4 Milch Breeds

Unit 5 Animal Husbandry Practices and Healthcare

Unit 6 Clean Milk Production

Unit 7 Milk Procurement and Modes of Payment

Block 3 Fundamentals of Dairy Chemistry

Unit 8 Milk Composition, Its Constituents and Nutritional Importance

Unit 9 Physico-chemical Properties of Milk

Unit 10 Thermal Processing of Milk

Unit 11 Preservatives, Neutralizers and Adulterants in Milk and Their Detection

Block 4 Fundamentals of Dairy Microbiology

Unit 12 Introduction To Microbiology

Unit 13 Milk in Relation To Public Health

Unit 14 Factor Affecting Growth of Micro-organisms

Unit 15 Control of Microbial Spoilage

PRACTICAL MANUAL

Experiment No. Name of Experiment (A) Milk Production

Experiment 1 Identification of Different Milch Breeds of Cattle,

Buffaloes, Goats and External Anatomy of Dairy Animals

Experiment 2 Judging of Dairy Animals

Experiment 3 Identification of Various Feeds and Fodders for Dairy Animals

Experiment 4 Preparations of Balanced Rations, Calf Starters, Milk Replacer and Feeding ofCalves

Experiment 5 Housing of Animals and Maintenance of Hygienic Conditions at Farm

Experiment 6 Clean Milk Production

Experiment 7 Field/Farm Visits

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Experiment No. Name of Experiment (B) Quality of Milk

Experiment 1 Preparation of Standard 0.1N Sodium Hydroxide Solution

Experiment 2 Preparation of Standard 0.1N Hydrochloric Acid

Experiment 3 Preparation of Gerber Acid for Determination of Fat in Milk

Experiment 4 Sampling of Milk

Experiment 5 Platform Test - (I) Colt – On – Boiling Test

Experiment 6 Platform Test – (Ii) Alcohol Test

Experiment 7 Platform Test – (Iii) Sediment Test

Experiment 8 Determination of Fat in Milk by Gerber Method

Experiment 9 Determination of Solid – not – Fat (Snf) in Milk

Experiment 10 Determination of Total Solid (Ts) in Milk

Experiment 11 Specific Gravity of Milk

Experiment 12 Determination of Titratable Acidity of Milk

Experiment 13 Determination of pH of Milk

Experiment 14 Detection of Starch in Milk

Experiment 15 Detection of Cane Sugar in Milk

Experiment 16 Detection of Glucose in Milk

Experiment 17 Detection of Urea in Milk

Experiment 18 Detection of Ammonium Sulphate in Milk

Experiment 19 Detection of Sodium Carbonate Or Bicarbonate As Neutralizer in Milk

Experiment 20 Resazurin Reduction Test

Experiment 21 Methylene Blue Reduction (MBR) Test

Experiment 22 Preparation of Microbial Media

Experiment 23 Demonstration of Presumptive Coliform Test

Experiment 24 Demonstration of Standard Plate Count Method

Experiment 25 Staining Methods

CODE : BPVI-012

COURSE II – DAIRY EQUIPMENT AND UTILITIES

S.No. Block& Unit

Block 1 Dairy Equipment and Their Maintenance

Unit 1 Materials, Their Characteristics and Selection of Equipment

Unit 2 Dairy Equipment for Fluid Milk Processing

Unit 3 Dairy Equipment for Milk Products Processing

Unit 4 Preventive Maintenance of Dairy Plant and Machineries

Block 2 Refri geration System

Unit 5 Basic Principles and Components of Refrigeration System

Unit 6 Cooling Systems for Milk and Milk Products

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Unit 7 Cold Storage and Insulation

Unit 8 Maintenance and Repair of Commercial Refrigeration System

Block 3 Steam Generation and Boilers

Unit 9 Basic Principles of Steam Generation and Different Types of Boilers

Unit 10 Controls and Safety Devices for Boilers

Unit 11 Steam Supply Line Accessories and Energy Conservation

Unit 12 Instruments for Measuring of Process Parameters

Block 4 Electrical Engineering and Safety Devices

Unit 13 Safety Precautions, Wires and Cables, Function of Fuses and Relays

Unit 14 Single Phase and Three Phase Wiring

Unit 15 A.C. Motors, Starters and D.G. Set

Unit 16 Sub-station, Transformer, Distribution System and Power Factor

Block 5 Water Supply & Dair y Effluent System

Unit 17 Tube Well, Water Storage and Supply

Unit 18 Water Quality, Water Treatment and Purification

Unit 19 Waste Water Treatment, Reuse and Disposal

Unit 20 Water Conservation and Rain Water Harvesting

PRACTICAL MANUAL

Experiment No. Name of Experiment

Experiment 1 To Learn Elementary Layout Drawings of Utilities

Experiment 2 Study of Various Workshop Tools

Experiment 3 Study of Different Sanitary S.s. Pipes, Fittings and Gaskets

Experiment 4 Dismantling and Assembling of Milk Pumps

Experiment 5 Study and Sketch the Details of Milk Tanker, Storage Tanks and Silos

Experiment 6 To Study Different Types of Thermometers, Pressure Gauge and Flow Meters

Experiment 7 Study of Refrigeration System: Compressor (Reciprocating), Condensers (Shell & Tube,Atmospheric) and Expansion Devices (Thermostatic) Expansion Valve/Capillary Tube)

Experiment 8 Study of Parts and Operation of a Cold Storage Plant and an Ice Bank Unit

Experiment 9 Study Different Parts and Learn the Operation of Plate Chiller and Bulk Milk Cooler

Experiment 10 Study of Water Supply System and Water Softening Plant

Experiment 11 Study The Constructional Details of Fire Tube and Water Tube Boilers

Experiment 12 Study of a Dairy Effluent Plant

Experiment 13 To Study the Different Parts of Single-phase and Three Phase Induction Motors

Experiment 14 Starting of 3 Phase Squirrel Cage Induction Motors by Direct On Line and Star-dataStarter

Experiment 15 Study of Different Safety Measures to be Adopted in a Dairy Plant

Experiment 16 To Study the Control and Safety Mountings of a Steam Boiler

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CODE: BPVI-013 COURSE III – MILK PROCESSING AND PACKAGING

S.No. Block & Unit

Block 1 Milk Reception

Unit 1 Milk Collection and Transportation

Unit 2 Milk Reception at The Dairy Dock

Unit 3 Milk Chilling and Storage

Block 2 Processing of Milk

Unit 4 Clarification, Separation, Bactofugation and Standardization

Unit 5 Pasteurization

Unit 6 Homogenization

Unit 7 Sterilization and Ultra-High-Temperature Processing

Unit 8 Preparation of Designated and Special Milk

Block 3 Packaging and Distribution

Unit 9 Packaging – Materials, Process and Machinery

Unit 10 Operational Details of Common Packaging Systems for Fluid Milk

Unit 11 Storage and Distribution Systems

Block 4 Cleaning and Sanitization

Unit 12 Types of Detergents and Sanitizers

Unit 13 Methods of Cleaning and Sanitization

Unit 14 Types of can Washers and their Operational Details

Unit 15 Cleaning-in-Place (CIP)

PRACTICAL MANUAL


Experiment 1 Reception of Milk

Experiment 2 Straining, Filtration & Clarification of Milk

Experiment 3 Chilling & Storage of Milk

Experiment 4 Study of Cream Separator

Experiment 5 Study of Separation of Milk

Experiment 6 Standardization of Milk

Experiment 7 Study of Batch Pasteurizer and High Temperature Short Time (HTST) Pasteurizer

Experiment 8 Pasteurization of Milk

Experiment 9 Determination of Efficiency of Pasteurization

Experiment 10 Study of Homogenizer, Homogenization of Milk and Determination of HomogenizationEfficiency

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Experiment 11 Study of Milk Sterilizer, Sterilization of Milk and Determination of SterilizationEfficiency

Experiment 12 Study of Packaging System of Milk

Experiment 13 Preparation of Flavoured Milk, Reconstituted Milk, Toned and Double Toned Milk

Experiment 14 Cleaning of Equipment

Experiment 15 Sanitization of Equipment

Experiment 16 Assessment of Cleaning and Sanitization Efficiency

CODE: BPVI-014 COURSE IV – DAIRY PRODUCTS - I

S.No. Blocks & Units

Block 1 Cream

Unit 1 Definition, Composition, Standards and Processing of Cream

Unit 2 Preparation of Different Types of Cream

Unit 3 Packaging, Storage and Common Defects in Cream

Block 2 Butter

Unit 4 Definition, Standards and Principles of Butter Making

Unit 5 Methods of Manufacture of Butter

Unit 6 Packaging, Storage and Common Defects in Butter

Block 3 Ghee, Butter-oil and Fat-rich Products

Unit 7 Definition, Composition and Standards of Ghee and Butter Oil

Unit 8 Principles and Methods of Manufacture of Ghee and Butter Oil

Unit 9 Packaging, Storage, Keeping Quality Extension and Adulteration of Ghee

Unit 10 Fat-rich Products in Dairy and Food Industries

PRACTICAL MANUAL


Experiment 1 Preparation and Standardization of Cream

Experiment 2 Preparation of Sterilized Cream

Experiment 3 Preparation of Butter Starter

Experiment 4 Preparation of Cream for Butter Making

Experiment 5 Construction and Operation of Power Churn

Experiment 6 Construction and Operation of Butter Packaging Machine

Experiment 7 Preparation of Desi Butter (Makkhan), Table Butter and Cooking Butter

Experiment 8 Cooking Butter by Hand Operated Churn.

Experiment 9 Study of Manufacture of Table Butter by Power Churn.

Experiment 10 Preparation of Ghee

Experiment 11 Agmark Grading of Ghee

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CODE: BPVI-015 COURSE V – DAIRY PRODUCTS - II

S.No. Block & Units

Block 1 Heat Desiccated Products

Unit 1 Definition, Composition and Standards of Khoa, Rabri and Basundi

Unit 2 Methods of Manufacture and Factors Affecting Quality of Products

Unit 3 Khoa Based Sweets

Unit 4 Packaging, Shelf Life and Storage of Khoa and Khoa Based Sweets

Block 2 Paneer and Chhana

Unit 5 Definition, Composition, Standards and Factors Affecting Quality of Paneer and Chhana

Unit 6 Method of Manufacture of Paneer and Chhana

Unit 7 Chhana Based Sweets

Unit 8 Packaging, Storage, Common Defects, Shelf Life and Preservation

Block 3 Concentrated Milks

Unit 9 Definition, Standards, and Nutritive Value and Principle of Evaporation

Unit 10 Methods of Manufacture of Sweetened Condensed and Evaporated Milks. Uses ofEvaporated and Condensed Milks

Unit 11 Packaging, Storage and Common Defects in Condensed Milks

Block 4 Dried Milks

Unit 12 Definition, Composition, Classification, Standards (Legal and Others) and Principles ofDrying

Unit 13 Engineering Aspects of Roller Drier, Spray Drier, Fluid Bed Drier and Tray Drier

Unit 14 Method of Manufacture of Spray and Roller Dried Milk Powder Production of Value-added Products-dairy Whiteners

Unit 15 Packaging, Storage

PRACTICAL MANUAL


Experiment 1 Preparation of Khoa

Experiment 2 Preparation of Gulabjamun

Experiment 3 Preparation of Peda

Experiment 4 Preparation of Burfi

Experiment 5 Preparation of Rabri

Experiment 6 Preparation of Kalakand and Milk Cake

Experiment 7 Preparation of Kheer

Experiment 8 Preparation of Chhana

Experiment 9 Preparation of Rasogolla

Experiment 10 Preparation of Sandesh

Experiment 11 Preparation of Rasmalai

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Experiment 12 Preparation of Channa-murki

Experiment 13 Preparation o Paneer

Experiment 14 Study of Vacuum Pan/Double Effect/Triple Effect of Evaporator

Experiment 15 Study of Manufacture of Spray Dried Milk Powder

Experiment 16 Preparation of Value Added Products From Dried Milk-dairy Whitener

Experiment 17 Visit of Dairy Product Manufacturing Plant

Code: BPVI-016 COURSE VI – DAIR Y PRODUCTS – III


Block 1 Fermented Products

Unit 1 Starter Cultures and Nutritional Importance of Fermented Milks

Unit 2 Methods of Manufacture of Fermented Dairy Products

Unit 3 Packaging, Storage and Common Defects of Fermented Milks

Block 2 Cheese

Unit 4 History, Definition, Composition and Classification

Unit 5 Principle and Method of Manufacture of Cheddar Cheese

Unit 6 Principle and Method of Manufacture of Mozzarella Cheese

Unit 7 Principle and Method of Manufacture of Pasteurized Processed Cheese Products (Pcps)

Block 3 Frozen Dairy Products

Unit 8 Definition, Composition, Classification and Standards (Legal and Others)

Unit 9 Principle and Method of Manufacture

Unit 10 Packaging, Hardening, Storage, Transportation and Common Defects

Unit 11 Softy and Novelties – Definition, Composition, Legal Standards, Method of Manufacture

Block 4 By – Products

Unit 12 Skim Milk – Casein and Caseinates

Unit 13 Whey – Whey Beverages, Whey Powder, Lactose, Whey Protein Concentrates

Unit 14 Buttermilk and Ghee Residue

Unit 15 New Technologies in By-product Utilization (Membrane Processing – Reverse Osmosis andUltra Filtration)

PRACTICAL MANUAL


Experiment 1 Preparation of Starter Culture

Experiment 2 Preparation of Dahi

Experiment 3 Preparation of Mishti Dahi

Experiment 4 Preparation of Lassi

Experiment 5 Preparation of Yoghurt

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Experiment 6 Preparation of Shrikhand

Experiment 7 Preparation of Cheddar Cheese From Cow Milk

Experiment 8 Preparation of Mozzarella Cheese

Experiment 9 Preparation of Processed Cheese

Experiment 10 Preparation of Processed Cheese Spread

Experiment 11 Calculation of Ingredients for Ice Cream Mix

Experiment 12 Preparation of Ice-cream Mix

Experiment 13 Preparation of Ice Cream and Determination of Overrun

Experiment 14 Visit To Ice-cream Factory

Experiment 15 Visit To Cheese Factory

Experiment 16 Preparation of Softy

Experiment 17 Manufacture of Kulfi

Experiment 18 Manufacture of Casein

Experiment 19 Study of Manufacture of Lactose

Code: BPVI-017 COURSE VII – QUALITY ASSSURANCE


Block 1 Quality

Unit 1 Definition and Importance

Unit 2 Quality Control Management System

Unit 3 Good Manufacturing Practices, Good Hygienic Practices and Haccp

Unit 4 Laboratory Equipment and Instruments

Block 2 Chemical and Microbiological Analysis of Dairy Products

Unit 5 Rule & Regulation Governing Dairy Industry

Unit 6 Sampling of Milk and Milk Products

Unit 7 Chemical Analysis of Milk and Milk Products

Unit 8 Microbiological Analysis of Milk and Milk Products

Block 3 Sensory Evaluation

Unit 9 Definition, Application of Sensory Quality Parameters and Sensory Lab Requirements

Unit 10 Procedure for Sensory Evaluation – Sample Preparation, Methods of Testing, Selection andTraining of Testers and Panelists

Unit 11 Judging of Milk and Milk Products

Block 4 Packaging Materials and Other Food Ingredients

Unit 12 Packaging Materials and Specifications

Unit 13 Testing of Packaging Materials

Unit 14 Standards for Food Ingredients

Unit 15 Testing of Food Ingredients.

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PRACTICAL MANUAL


Experiment 1 Familiarization With Laboratory Equipment and Instruments

Experiment 2 Listing of Quality Control Agencies at National and International Level

Experiment 3 Standards Specification (Chemical and Microbiological) of Milk and Milk Products

Experiment 4 Determination of Fat in Milk, Cream, Butter, Khoa, Paneer, Ice Cream, Milk Powder

Experiment 5 Determination of Titratable Acidity and Ph of Milk Products

Experiment 6 Determination of Solubility of Milk Powder

Experiment 7 Determination of Acid Value in Ghee

Experiment 8 Microbiological Analysis of Milk Products

Experiment 9 Microbiological Analysis of Air and Water.

Experiment 10 In-line Testing by Rinse and Swab Methods.

Experiment 11 Sensory Evaluation of Milk, Cream, Butter, Khoa, Paneer, Ice Cream, Milk Powder,Dahi, Shrikhand, Cheese and Other Products

Code: BPVI-018 COURSE VIII – DAIR Y MANAGEMENT AND ENTREPRENEURSHIP

S. No. Blocks/ Units

Block 1 Dairy Plant Management

Unit 1 Milk Losses

Unit 2 Managing Productivity

Unit 3 Human Resources (Manpower Planning for The Dairy/Shift)

Unit 4 Dairy Plant Design and Layout

Block 2 Book-keeping and Accountancy

Unit 5 General Principles of Book-keeping and Accountancy, Single and Double Entry System

Unit 6 Maintenance of Accounts and Working Capital Management

Unit 7 Product Costing

Block 3 Marketing and Logistics Management

Unit 8 Fundamentals of Marketing, Understanding Consumers, Market Survey, Sale Forecastingand Assessment

Unit 9 Concept in Price and Cost Analysis

Unit 10 Market Information System and Logistics Planning

Block 4 Entrepreneurship and Organization Building

Unit 11 Entrepreneurial Skills and Delegation

Unit 12 Development of Business Plan

Unit 13 Managing and Operating A Small Business

Unit 14 Evaluation of Small Enterprise

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PRACTICAL MANUAL


Experiment 1 Identification of Sources for Milk Losses during Processing of Milk and Preparationof Milk Products. .

Experiment 2 Identification of Parameters for Production Efficiency

Experiment 3 Study of Working of a Cooperative Society

Experiment 4 Calculation of Milk Paymet Based on Fat and Two-axis Pricing Policy

Experiment 5 Designing of Milk Collection Route

Experiment 6 Preparation of Ledger, Trial Balance and Balance Sheet of DCS

Experiment 7 Identification of Entrepreneurial Skills

Experiment 8 Preparation of a Project Report to Set Up Small Dairy Plant.

Experiment 9 Assessment of Strengths and Weaknesses of Milk and Milk Product Marketing

Experiment 10 Preparation of Check-list of Problems in Procurement and Distribution of Milk

Experiment 11 Study of Storekeeping Practices, Inventory Control and Maintenance of VariousRecords

Experiment 12 Preparation of Check-list for Evaluation of Performance of a Dairy Plant

Experiment 13 Steam Load Estimation of a Dairy Plant

Experiment 14 Refrigeration Load Estimation of a Dairy Plant

Experiment 15 Electrical Load Estimation of a Diary Plant

2.4 Eligibility for Admission

• Senior Secondary Pass Outs (10 + 2 Pass)

• BPP (Under IGNOU / OLS Mode)

• 10th pass may enroll simultaneously for the BPP and Diploma programme. The minimum age for admissionto the BPP programme is 18 years. Therefore the minimum age for 10th pass students taking simultaneousadmission for the BPP and Diploma programme is 18 years.

S. No. Name of the Prog. Eligibility Min. age Duration in years Programme Medium ofProgramme Code as on 1st Fee Instruction

Jan of the Min MaxAcademicYear

(1) (2) (3) (4) (5) (6) (7) (8) (9)

1. Diploma in DDT 10+2 Senior No Bar 1 Years 4 Years Rs. 8,800/- EnglishDairy Secondary Pass per annumTechnology Outs

BPP (Under No Bar 1 Years 4 Years Rs. 8,800/-IGNOU/ OLS per annumMode)

10th Pass may 18 Years 1 Years 4 Years Rs. 9,500/-enroll simulta- per annumneously for theBPP and DiplomaProgramme

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2.5 Medium of Instruction

The Diploma Programme in Dairy Technology will be offered by the University in English language only in thefirst cycle. Gradually the programme will be offered in Hindi and regional languages.

2.6 Target Group

Rural youth, senior secondary pass-outs, skilled workers in food industries, small and medium entrepreneursinvolved in processing of milk and milk products.

2.7 Duration

The minimum duration of the programme is one year. However, the students are given a maximum period of thefour years to complete the programme from the date of registration. After which the student have to apply forreadmission paying the pro rata fee for each incomplete course of theory for further period of one year only.

2.8 Programme Fee— Diploma: Rs. 8,800/- per annum and BPP: Rs. 700/-

The programme fee for the Diploma is Rs. 8800/- annum. The fee for the BPP programme is Rs. 700/- only.The registration fee is Rs. 100/- only.

The course fee should be paid only by way of Demand Draft drawn in the name of IGNOU and payable at thecity where your Regional Centre is situated. Please write your name (in capitals), complete Enrolment No. andProgramme Code on the back of Demand Draft to ensure proper credit to your account.

The Fee can also be remitted in cash in the branches of Indian Bank or IDBI. The list of branches which areauthorized for fee collection are given in Student Handbook and Prospectus. For this Rs. 5/- (Rupees five only)is chargeable from the students per single transaction in cash while depositing the fees with the Bank.

2.9 Programme Study Centre

The University is in process of finalising programme study centers. The programme study centers will beallocated to the students near to their workplace or residence. A tentative list of accepted institutes where theProgramme Study Centres are being activated is given at Appendix-I.

2.10 Other Useful Information

The Student Handbook and Prospectus covers the following:

a) Information about the university like, prominent features, the schools of studies, academic programmes,course preparation, credit system, student support services, instructional system, programme delivery,evaluation etc.

b) Information regarding the rules of the university like reservation, scholarships and reimbursement of fee,refund of fee, change/correction of address and study centres, change of region, incomplete and lateapplications, simultaneous registration, disputes on admission and other university matters, recognition etc.

c) List of Regional Centers.

d) Other useful forms.

The above information are not covered in this programme guide and the students are requested to refer to theStudent Handbook and Prospectus for detailed information.

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3. STUDY MATERIAL

Properly planned self-instructional print material both for the theory and practical components is the main part ofthe Diploma Programme in “Dairy Technology”. The study materials prepared by the University are self-instructional in nature whereas the lessons which are called units in the theory component are structured tofacilitate self-study; the practical exercises are structured for self-guidance during the practical work experience.

3.1 How to Study Print Material?

a) Theory

While going through the syllabi of courses you must have noted that each course has been divided into blocks fora 4 credit course. Each block has several units. These units of each block have a certain thematic unity andarranged in a related logical sequence to maintain the continuity of learning of the particular subject.

The course material will be provided to you in the form of well designed printed books. Each book is a blockcontaining units. The first page of each block indicates the numbers and titles of the units comprising the block.In the first block of each course, we start with the course introduction. This is followed by a brief introduction tothe block.

Each unit has an introduction in which we tell you about the contents of the units. We outline a list of objectiveswhich we expect you to achieve working through this unit. This is followed by the main body of the unit, whichis divided into various sections and sub-sections. We end up each unit by summarizing its content to enable youto recall the main points.

In each unit, there are ‘‘Check Your Progress Exercise’’ which are meant to help you to assess your understandingof the subject. You must try attempting “Check Your Progress Exercises.”

b) Practical Manual

While, going through the Practical Manual you will note that each course has been divided into a number ofexperiments. Based on the theory courses of each subject, numbers of practical/experiments are given undereach course of practical. Rest of the pattern for the Practical Manual has been prepared with an objective ofproviding you a guideline to study and practice these skills/experiments when you are placed in the Laboratory/Processing Hall/Centre for practical experience/work.

3.2 Audio-Video Material

In addition to the print material, audio and video programmes have been prepared for each course. The audio-video material is supplementary to the print material. The audio tapes and video cassettes are available at youprogramme study center. Hence, we advise you to make use of it, as that will help you to understand the subjectbetter. Video programmes are transmitted by Doordarshan on National Network and Gyan Darshan from 6.25to 6.55 in the morning and evening 8.00-8.55 p.m.

Timings are subjected to change. Please check it with your Programme Study Centre.

Audio-video material will not be supplied individually to you but will be made available at the Programme StudyCentres. You can watch these programmes during counselling sessions. Students desirous of buying the audio-video tapes can procure them from Marketing Unit, EMPC, IGNOU, Maidan Garhi, New Delhi-110 068.

3.3 Counselling

The Programme Study Centre will organise counselling sessions for all courses of study. Here, as students, youcan take help from the counsellors in the study. The counselling sessions are not meant to be classroom lectures.You must study the material and try to assimilate it prior to coming for counselling. Whatever problems, youhave, you must consult your counsellor for clarifications and help.

19

There will be 20 theory and 80 practical counselling sessions for the entire programme at the selected ProgrammeStudy Centre. The detailed programme of the counselling sessions will be prepared by the coordinator of theProgramme Study Centre.

The counsellor will also organize sessions where you can listen to/view audio-video programmes. Theseprogrammes often supplement your course material. Exact dates of counselling sessions will be announced bythe Programme Study Centres concerned.

During the counselling session you will have the opportunity to interact with your fellow students which will helpyou to formulate self-help groups.

3.4 Teleconferencing

This is linked with both the theory and practical courses and is held once in a month. We advise you to attendthese sessions regularly at your Regional Centre. The schedule can be obtained from your Regional Centre andProgramme Study Centres. This would give you an opportunity to interact with students all over the country.

3.5 Practical Sessions

The practical component of this programme has been designed to build on the theory text giving you an exposureof practical experiences and knowledge in the various areas of milk and milk products processing. This practicewill help you to improve the skills, qualities, knowledge and competencies that you will need to practice as acompetent Diploma holder with university education. Throughout the programme, the material provided to youwill encourage you to think about what you have already known and do in your practice as competent skilledprofessional handling milk and milk products.

Your practice is, therefore, an integral and compulsory part of the Diploma programme.

75% attendance for practical work is compulsory for becoming eligible to appear in the Term-EndExaminations.

We hope that in addition to developing new skills and competencies, you will be able to reflect on what you do,how well you do it and consider the ways you might do it better.

3.6 Gyan Vani

IGNOU has been offered FM Channel Radios in 40 cities and towns for education and development. EMPC isthe nodal agency for implementing the project. EMPC is also studying an experimental proposal for global GyanVani. As many as 10 FM Radio Stations at Allahabad, Bangalore, Coimbatore, Vishakhapatnam, Mumbai, Lucknow,Bhopal, Kolkata, Chennai and Delhi are already on air. The detailed schedule can be accessed at IGNOUEMPC-Gyandarshan Website http://www.ignou.ac.in/gyandarshan%scindex.html.

3.7 Interactive Radio-Counselling

Interactive Radio-Counselling is a recent concept in distance learning in India. Live counselling is provided onradio by invited experts in Dairy Technology. Students can ask questions right from their homes on telephone.These sessions are conducted for an hour on Sundays from 189 radio stations in the country. A toll free telephonenumber 1800 112345 has been provided for this purpose from selected cities.

3.8 Study Centres

To provide effective support, IGNOU has set up a number of Study Centres all over the country. ProgrammeStudy Centres (PSCs) are being set up in selected Institutes for Diploma Programme. Each PSC will be handlingabout 25-30 students. These centres will be managed by the Programme Incharge. The detailed particularsregarding the Programme Study Centres, to which you are assigned, will be communicated to you. The practicalsessions of the programme will be held at the Programme Study Centres. The list of Programme Study Centresbeing activated for the programme is listed at Appendix I.

Please bring all your units as per the schedule during the counselling sessions/practical sessions.

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4. EVALUATION

4.1 Weightage to Continuous Evaluation and Term-End Evaluation

i) Theory

For theory, the weightage to the term-end examination will be 80% and the weightage to the continuous assessmentwill be 20%. There will be one assignment for each course i.e. total eight assignments for the programme. Eachwill be of 50 marks, which ultimately will be converted to have weightage of 20% theory.

Assignments have to be submitted to the coordinator of programme study centre and instruction forformatting the assignment and date of submission of the same are given in the assignment booklet.

The theory term end examination for each course will be of 50 marks. The minimum pass marks in term endexamination will be 25. The marks obtained by the students will be converted to have weightage of 80 percent(on theory basis).

ii) Practical

The practical evaluation is divided under two components: (i) guided experiments and (ii) unguided experiments.The guided experiments shall be performed during the counselling sessions under the guidance of the counsellors.The unguided experiment shall be undertaken by the students in the last session. For unguided experiment,student shall not be provided any guidance while performing the experiment(s).

Both the components will be evaluated. The weightage of 70% will be assigned to guided experiments and 30%weightage is for unguided experiments. Each experiment performed by the student would be evaluated. Thestudent performance would be assessed by the counsellors covering various aspects like manipulative skills,observation and their understanding of the basic concepts related to the experiment.

Weightage: Practical

Component Weightage

Guided Experiments 70%

Un-guided Experiments 30%

Total 100 %

4.2 Pass Percentage for Theory and Practical Examination

The students will have to secure minimum 50% marks in all the components of the course- theory, continuousassessment (assignment) practical and as well as on aggregate basis for the course i.e. (i) theory (term endassignment); (ii) practical (total marks obtained in guided and un-guided experiments) and (iii) on aggregatebasis.

4.3 Modalities for Theory and Practical Examination Criteria

Theory: Term-End Examination 80% and Continuous Assessment : 20%

The examination shall be held twice in a year i.e. the month of the June and December.

Practical : Guided Experiments: 70% and Unguided Experiments: 30%

i) Evaluation - Guided Experiments

The students will be evaluated by the counsellor for performing the experiments. The weightage for unguidedexperiments is 70%. For a particular experiment, split up of marks may be broadly on the following lines:

21

S. No. Component Weightage

a) Actual performance of experiment and observation(psychomotor and manipulative skills) 40%

b) Reporting (Problem solving skills) 20%

c) Viva-voce 20%

d) Record 20%

ii) Evaluation- Assigned Unguided Experiments

It will be conducted in the last session of the laboratory work. The student should not be provided any guidancewhile performing this experiment. For this experiment 30% marks are allotted, split up of marks may be broadlyon the following lines:

S. No. Component Weightage

a) Actual performance of experiment and observation(psychomotor and manipulative skills) 50%

b) Reporting (Problem solving skills) 25%

c) Viva-voce 25%

There shall be one internal and one external examiner. The internal examiner will be from the same study centre.The external examiner for the unguided experiments could be from the same PSC but not the counsellor. TheSchool Board shall approve the names of the external examiners. The proposal shall be made by the PSC. Thecourse-writer/faculty members/counselors of SOA/editors could also be act as external examiners.

4.4 Preparation of Consolidated Mark List

The consolidated mark list of all students shall be prepared by the programme study centre. This mark list shallbe directly sent to the registrar, SRE&D within seven days after completion of the practical counselling session.

4.5 Participation and Attendance for Practical

Practical are essential components of the programme. For successful completion of the Programme, a participantis required to have a minimum of 75% attendance in the practical sessions at Programme Study Centre. Astudent will not be eligible to appear in Term End examination if the percentage of attendance in practical session(Programme Study Centre) falls below 75%.

4.6 Distribution of Marks

Every course is considered as an independent unit. Each course will have 50 marks for theory and 50 marks forpractical. The course wise distribution of marks is given below in the table.

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Course-wise Distribution of Marks

Course Theory Practical Total marks Total MarksCode Term-end Continuous Total of the Guide and obtained obtained out

Assessment Unguided Experiment out of 100 of 50

BPVI-011 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-012 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-013 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-014 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-015 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-016 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-017 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

BPVI-018 40 (20) 10 (5) 50 (25) 100(50) 50 (25)

Total 320 (160) 80 (40) 400 (200) 800 (400) 400 (200)

The marks in bracket indicate minimum pass marks.

4.7 Pass Percentage for the Programme

The students will have to secure 50% marks in all the courses on individual basis and on aggregate basis in all theeight courses for award of the programme degree.

4.8 Result and Certification

The final certification of the Diploma shall be made on a five point scale and Grade point average as approvedby the University vide Item No. 19.6 of the Academic Councils Standing Committee is as follows:

Letter PointRange % of Marks DivisionGrade Grade

A 5 4.50 and above 80% and above 1st Division with Dist.

B 4 3.50 to 4.49 60% to 79.9% 1st Division

C 3 2.50 to 3.49 50% to 59.9% 2nd Division

D 2 1.50 to 2.49 40% to 49.9% Failed

E 1 0 to 1.49 Below 40% Failed

4.9 Term-End Examination (TEE)

The University conducts Term-end Examination twice a year in the month of June and December every year.Students will be permitted to appear in Term-end Examination subject to the condition that registration for thecourses in which they wish to appear is valid. Maximum time to pursue the programme is not elapsed and theyhave also submitted the required number of assignment(s) by the due date. Thus the students can take theexaminations after the completion of the course. In the first year they can take the examinations in December,failing which they can take the same in June or December, of subsequent three years within the total span of theprogramme.

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To be eligible to appear at the term-end examination in any course, you are required to fulfill the followingconditions:

1) You should pursue the prescribed course.

2) You should complete 75% of attendance is practical contact hours.

3) You should submit the examination form before stipulated date (which is explained later).

• Examination Fee

Examination fee of Rs. 50/- per course is required to be paid through Bank Draft in favour of IGNOU payableat Delhi. There is no separate/additional examination fee for the practical component of the course offeredunder this programme. The examination forms are available at all the Study Centres and Regional Centres,Students can also submit on-line examination form as per guidelines through IGNOU website at www.ignou.ac.in

• Examination Centre

Normally the study centre is the examination centre. However, a student is required to fill the exam centre codein the examination form. For the purpose you are advised to go through the list of study centres available in theStudent Handbook and prospectus/Programme Guide. In case any student wish to take examination at a particularcentre, the code of the chosen centre be filled up as examination centre code. However, examination centrechosen by a student if is not activated, the university will allot another examination centre under the sameRegion.

• Date of Submission of Examination Forms

JUNE, TEE DECEMBER, TEE LATE FEE WHERE TO SUBMIT THE FORM

1st March to 31st March 1st Sept to 30th Sept NIL IGNOU, Maidan Garhi, New Delhi – 110068

1st April to 20th April 1st Oct to 20th Oct Rs. 100/-

21st April to 15th May 21st Oct to 15th Nov Rs. 500/- For outside Delhi students(Concerned Regional Centre)

16th May to 28th May 16th Nov to 26th Nov Rs. 1000/-For Delhi students (IGNOU, Maidan Garhi,New Delhi - 110068

To avoid discrepancies in filling up examination form/hardship in appearing in the term-end examination studentsare advised to :

1. remain in touch with your Study Centre/Regional Centre/SRE Division for change in schedule of submissionof examination form fee if any;

2. fill up the examination form for next term-end examination without waiting for the result of the previousterm-end examination and also filling up the courses, for which result is awaited;

3. fill up all the particulars carefully and properly in the examination form to avoid rejection/delay in processingof the form;

4. retain proof of mailing/submission of examination form till you receive examination hall ticket.

• Issue of Examination Hall Ticket

University issues Examination Hall Ticket to the student’s atleast two weeks before the commencement ofTerm-end Examination the same could also be downloaded from the University’s website www.ignou.ac.in . Incase any student fails to receive the Examination Hall Ticket within one week before the commencement of theexamination the students can download the hall ticket from the website and approach the exam centre forappearing in the exam.

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4.10 Re-evaluation of Answer Script(s)

The students who are not satisfied with the marks/grade secured by them in Term-end Examination can applyfor re-evaluation within one month from the date of declaration i.e. the date on which the results are madeavailable on the University website on payment of Rs. 300/- per course in the prescribed application formavailable on the University website. The better of the two courses or original marks/grades and re-evaluatedmarks/grades will be considered and the revised marks/grades shall be incorporated in the student’s records asapplicable and the revised grade card/marks sheet will be sent to the students within one month form the receiptof application. Re-evaluation is not permissible for Projects, Practicals, Assignments and Seminars etc.

4.11 Early Declaration of Results

In order to facilitate the students who have got offer of admission and or selected for employment etc and arerequired to produce mark-sheet/grade card by a specified given date may apply for early process of theiranswer scripts and declaration of the results for this purpose. The students are required to apply in the specifiedformat available on the University website with a fee of Rs. 500/- per course through Bank Draft drawn infavour of IGNOU alongwith the attested photocopy of the offer of admission/ employment offer. The studentscan submit their requests for early declaration before the commencement of the Term-end Examination i.e.,before 1st June and 1st December respectively. The University in such cases will make arrangements forprocessing the answer scripts and declare the results as a special case possibly in a month time from date ofexamination.

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5 . SOME USEFUL INFORMATION5.1 Some Useful Addr esses

WHOM TO CONTACT FOR WHAT1. Identity Card, Fee Receipt, Concerned Regional Centre

Bonafide Certificate,Migration Certificate

2. Non-receipt of study material Registrar, Material Production and Distribution Division,and assignments IGNOU, Maidan Garhi, New Delhi-110 068

3. Examination Date-sheet Asstt. Registrar (Exam II), SR&E Division,IGNOU, Maidan Garhi, New Delhi-110 068Tel. No. : 29536743

4. Result-rechecking, Grade Card, Dy. Registrar (Exam III), SR&E Division,Provisional Certificate, Transcripts IGNOU, Maidan Garhi, New Delhi-110 068

Tel. No. : 29536103

5. Non-reflection of Assignment Marks Asstt. Registrar (Assignment) SR&E Division, IGNOU, Maidan Garhi, New Delhi-110068, E-mail ID too,Tele No. 29532294

6. Change of elective/medium/opting In case of MPS, MPA, MSO, MEC, MAH, M.COM.,of left over electives/deletion of MEG, MHD, MARD, BPP, BDP, Computer &excess credits. Management Programmes

Asstt. Registrar (Exam IV), SR&E Division,IGNOU, Maidan Garhi, New Delhi-110 068Tel. No. : 29535027

In case of all other programmes other than aboveDy. Registrar (Exam V), SR&E Division,IGNOU, Maidan Garhi, New Delhi-110 068Tel. No. : 29532630

7. Original Degree/Diploma/Convacation Dy. Registrar (Exam 1), SR&E Division,IGNOU, Maidan Garhi, New Delhi-110 068Tel. No. : 29535438

8. Purchase of Audio/Video Tapes Marketing Unit, EMPC, IGNOU, Maidan Garhi,New Delhi-110 068

9. Academic Information Director, School of Agriculture, Zakir Hussain Bhawan,about Programme New Academic Complex, Block –G-1

IGNOU, Maidan Garhi, New Delhi–110 068Tel. No. : 29533167

10. Information Regarding Counselling Concerned Study Centres and Programme Study CentreSessions & Assignment Submission

11. Student Registration and Asstt. Registrar (Grivance)Evaluation Division, Grievance Cell Tele No. 29532294

e-mail ID : [email protected]. Student Support Services and Regional Director, Student Service Centre,

Student Grievances IGNOU, Maidan Garhi,E-mail : [email protected] Nos. : 2953 3869, 2953 3870Fax : 2953 5714

Caution to Students

IGNOU admissions are made strictly on the basis of merit. Only those learners who satisfy theeligibility criteria fixed by the University will be admitted. Learners will not be admitted if they arenot eligible as per the eligibility criteria. Therefore, the candidates should not be misled by the falsepromises of admission made by any private individual or institution.

You are also advised to get in touch with the Programme Incharge of your Programme Study Centre.

26

5.2 Online Facilities

IGNOU website is www.ignou.ac.in. A few important links under the site are enlisted here.

a) Schools: Where you will get the information about the programmes offered by different schools. In theschool of agriculture, programmes being offered in agriculture sector are available.

b) For students: Results; catalogue for print media and audio video; download facilities for assignment,question papers ; queries about admission, registration, material despatch detail, address checking,convocation; term end date sheet; examination form; campus placement and prospectus and applicationform.

c) Single Window Information and Student Support (SWISS): Here you will get the electronic version ofthe prospectus and application form, information about the admission data and entrance test hall ticket andresult.

d) Division: Under this section, there are links of Material Production and Distribution Division, RegionalService Division and Student Registration and Evaluation Division.

Student Registration and Evaluation Division- This link will give you information about admission, re-admission,term end examination, results, date of submission of assignment and issue of study materials etc.

e) New Initiatives: Here is a link to Edusat where you will get the teleconferencing schedule of yourprogramme.

f) Electronic Media: You will get the information about the Gyan Darshan Schedule, Gyan Vani schedule,Interactive Radio Counselling, teleconferencing schedule and feedback form.

5.3 Some Forms for Your Use

Appendix II Form for Change/Correction of Address

Appendix III Form for Non-receipt of Materials

Appendix IV Form for Term-end Theory Examination

Appendix V Form for Re-evaluation of Result of Term-end Examination

Appendix VI Form for obtaining Duplicate Grade Card/Marksheet

Appendix VII Application Form for Issue of Migration Certificate

Appendix VIII Re-admission Form

27

Appendix-I

List of Programme Study Centres Being Activated for Diploma inDairy Technology

1. Regional Centre: Khanna

S. SC/PSC Code Name and Addr ess of the SC/PSCNo.

1. 2235P Sh. Kanwaljit SinghDairy Training and Extension Center, Chatmali, Ropar, Ludhiana, PunjabPh. No. 0160-2660300

2. Being processed The Vice-ChancellorGuru Angad Dev Veterinary University, Ferozepur Road, Ludhiana – 141004(Punjab)

3. Being processed Guru Nanak Dev University, Amritsar – 143005 (Punjab)

2. Regional Centre: Lucknow


1. 27109(P) Prof. Asha PandeyCoordinator, Banaras Hindu University, Varanasi - 221005 (U.P.)Ph.No. : 0542-2307209, 2570923

2. 27112(P) Mr. Apoorva Behari Lal, Programme In-charge,Raja Balwant Singh College, Raja Balwant Singh Road,Agra - 282002 (U.P.)Ph.No: 0562-2520075, 2858616Mobile: 09412166332. Email: [email protected]

3. Being processed The Vice-Chancellor, Allahabad Agricultural Institute (Deemed University)P.O. Agri Institute, Allahabad – 211007 (UP)

4. Being processed N.D. University of Agriculture & Technology, Kumarganj, Faizabad (U.P.)

3. Regional Centre: Bhubaneshwar


1. Being processed The Dean, College of Veterinary Science and Animal Husbandry, O.A.U.A.& T Bhubaneshwar-751003, (Orissa).

4. Regional Centre: Bangalore


1. Being processed The Dean, College of Veterinary Science & Animal Husbandry,Nandi Nagar, P.O. Box-6, Bidar-585 401 (Karnataka)

2. Agreed in principle The Dean, Dairy Science College,Karnataka Animal and Fishery Sciences University, Hebbal,Bangalore-560024, Karnataka.

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5. Regional Centre: Chennai


1. Being processed The Dean,Rajeev Gandhi Veterinary College, Pondicherry (Tamil Nadu)

2. Being processed The Vice Chancellor,Anamalai University, Annamalai Nagar, Chidambaram – 608002 (Tamilnadu)

6. Regional Centre: Jaipur


1. Agreed in principle The Dean, College of Veterinary Science and Animal HusbandryRajasthan Agriculture University, Bikaner-334001 (Rajasthan)

2. Being processed MD, RCDF, SARAS Sankul, J.L.N. Marg Jaipur-302017 (Rajasthan)

7. Regional Centre: Dehradun


1. 3715 Dr. Subhash Chandra, Govind Ballabh Pant University of Agriculture andTechnology,Pantnagar – 263145. Distt. U.S. Nagar (Uttaranchal).Ph. No. 05944-233579

8. Regional Centre: Shillong


1. Being processed Officer In-Charge, Food and Nutrition Board Govt. of India, Shillong(Meghalaya)

9. Regional Centre: Ahmedabad


1. Being processed The Director (E.E.)Navsari Agriculture University, Navsari, (Gujarat)

2. Being processed The Dean, College of Veterinary Science and Animal Husbandry,Dantiwada Campus, Sardar Kushinagar–385506. Dist . Banaskantha, (Gujarat).

3. Being processed Gujarat Co-operative Milk Marketing Federation, Anand 388001 (Gujarat)(AMUL)

4. Being processed NDDB, Anand (Gujarat)

5. Being processed Prop. D.M. Dravid, A.D. Patel Institute of Technology, New Vallabh Vidynagar,Distt. Annand

10. Regional Centre: Hyderabad


1. 0175 Sh. K. RajagopalCoordinator IGNOU Study Centre, Dairy Technology Deptt., Govt. Arts &Science College, Kamareddy- 503111 Dist. Nizamabad, (A.P.)Ph. No. 08468-220864

29

2. Under consideration The DeanShri Venkateshwara Veterinary University, Tirupati – 517502. (A.P)

3. Being processed The Dean,College of Veterinary Science & Animal Husbandry, Gannavaram-521 102(A.P.)

4. Being processed The Principal,Shri Y. S. Raja Reddy College, Pulivandla – 516390, Cudelepah Distt. (A.P.)

11. Regional Centre: Ranchi


1. Being processed The Dean, College of Veterinary Science & Animal Husbandry, B.A.U.Kanke, Ranchi-834006, (Jharkhand)

12. Regional Centre: Pune


1. 1648 Mr. Prashant Gorakh WasnikProg I/C, IGNOU Study Centre, College of Dairy Technology,Warud— 445204, Moha, Dist. Yavatmal, ( Maharastra), Ph. 07233-247268

2. Being processed Principal, Dairy Science Institute, Govt. of MaharashtraAarey Milk Colony, Goregaon, Bombay -400065. (Maharashtra)

3. Being processed Office-in-Charge, Institute of Agriculture and Dairy Sciences,Shrirampur, Loni – 413736. Ahmednagar (Dist). (Maharashtra)

4. Being processed The Dean, College of Veterinary Science & Animal Husbandry, Nagpur,(Maharashtra)

5. 1663 Dr. Pawar Vasant, Programme/ IncharceAnimal Products Technology, Faculty of Food TechnologyMarathwada Agricultural University, Parbhani – 431402 (Maharashtra)

6. Being processed The Dean, Bombay Veterinary College, Parel, Mumbai. (Maharashtra)

7. Being processed Professor & HeadDept. of Animal Husbandry and Dairying, Faculty of Agriculture, Dapoli,Maharashtra

8. Being processed The Dean,Faculty of Agricuture, PDKVV, Krishinagar– 444104, Akola,(Maharashtra)

13. Regional Centre: Delhi-1


1. Being processed The Dean,UP Pandit Deen Dayal Upadhaya Veterinary & Animal Science University,Mathura, 281002. (UP)

2. Agreed in principle The Principal,Bhaskaracharya College of Applied SciencesUniversity of Delhi, Sector-2, Phase-1, Dwarka-110075, New Delhi.

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14. Regional Centre: Delhi ‘2’


1. Established Dr. Y. Kumar, Principal, Cooperative Training & Research Centre GangaolRoad Partapur, Meerut (U. P.)

2. 27120(P) Dr. Rajbir Singh, Programme Incharge J.V. (PG) College, Baraut Distt. Baghpat, UP-25061, Ph off: 01234-262130

15. Regional Centre: Karnal


1. 1039 (P) Dr.G.R. Patil, Joint Director (Academics),National Dairy Research Institute (NDRI), Karnal-132001, (Haryana)Ph. No. 0184-2259003, 2259007, 2254751 E-mail : [email protected]

2. Agreed in principle Guru Jambheswar University of Science & Technology, Hisar, Haryana

16. Regional Centre: Raipur


1. Being processed The Dean, College of Dairy TechnologyIndira Gandhi Krishi Vishwavidyalaya, Krishak Nagar, Raipur – 492012.(Chhatisgarh)

2. Being processed The Dean,College of Dairy Science & Animal Husbandry, Anjora, Durg,(Chhattisgarh)– 91001.

17. Regional Centre: Bhopal


1. Being processed The Dean,College of Veterinary Science & Animal Husbandry, Mhow, (MP) – 453446.

2. Being processed The Dean, College of Veterinary Science & Animal Husbandry,J.N.K.V. Jabalpur-482001, MP.

18. Regional Centre: Patna


1. Being processed Associate Dean-cum-Director, Sanjay Gandhi Institute of Dairy Technology,Near BMP Campus, Post -Bihar Veterinary College, Patna, (Bihar)

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19. Regional Centre: Kolkata


1. Being processed The Dean, West Bengal University of Animal & Fishery Sciences,K.B. Swami, Belgachina Kolkata – 25

2. Being processed Officer-In-Charge, State Institute of Animal Husbandry and DairyingGovt. of West Bengal, Mohanpur-741246, (W.B.)

3. Agreed in principle Dr. D.K. Sharma, Head, NDRI, Eastern Regional, Kalyani (W.B.)

4. Being processed Sh. G. A. Khan, Managing DirectorWest Bengal Cooperative Milk, Producer’s Federation Ltd., Lb – 2,Sector – 2, Salt Lake City, Kolkata - 700098

20. Regional Centre: Guwahati


1. Being processed The Dean, College of Veterinary Science,Assam Agriculture University, Khanapara, Guwahati-781 022. (Assam)

2. Being processed The Dean, Lakhimpur College of Veterinary Science ,Assam Agriculture University, Azad, North Lakhimpur-787 001 (Assam)

21. Regional Centre: Srinagar


1. Being processed The Dean, College of Veterinary Science & Animal HusbandrySher-e-Kashmir University of Agricultural Sciences, Sahuhama, AlustengSrinagar JK

22. Regional Centre: Aizawal


1. Established Dr. P.Prabhakaran,(Asst.Professor and In charge), Department of Livestock ProductsTechnology, College of Veterinary Sciences and Animal Husbandry,Central Agricultural University, Selesih, Aizawal, (Mizoram)

23. Regional Centre: Imphal


1. Being processed The Dean, Agricultural College, CAU, Imphal – 759001, (Manipur)

24. Regional Centre: Jammu


1. Being processed The Vice chancellor, S.K.U. Agri. & Tech., Jammu (J.K.)

25. Regional Centre: Shimla


1. 1139 (P) Sh. Ashwani Kumar Thakur, Programme InchargeIGNOU Programme Study Centre,H.P. State Cooperative Milk Producers Federation Ltd.Totu, Shimla – 171011 (HP)

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Appendix II

Form for Change/Correction of Addr ess

Application for Change of Address

Date: __________

To

Registrar, SR&EDIGNOUMaidan GarhiNew Delhi-110 068.

THROUGH CONCERNED REGIONAL DIRECTOR

Enrolment No.............................................

Programme...............................................

Name (in caps)............................................

1. DETAILS FOR CHANGE/CORRECTION OF MAILING ADDRESS

New Addr ess Old Addr ess

........................................................... ...........................................................

........................................................... ...........................................................

........................................................... ...........................................................

........................................................... ...........................................................

City .............................Pin.................. City ..........................Pin..................

State................................................... State...................................................

________________Signature of Student

(You are advised to use the photocopy of this proforma)

33

Appendix IIIForm for Non-receipt of Materials

The RegistrarMaterial Production and Distribution DivisionIndira Gandhi National Open UniversityNew Delhi-110 068

Subject: Non-receipt of Study Material & Assignments

Enrolment No. ................................................................................

Programme............................................ Medium of Study..........................................................

I have not received the Study Materials/Assignments in respect of the following:

Sl.No. Course Code Blocks Assignments

I have remitted all the dues towards the course fee and there is no change in my address given as follows:

Name and Address ............................................ Signature.....................................

............................................ Date............................................

............................................

............................................

For Official Use

Date of dispatch of study material/assignments to students ………........................……………………………


34

Appendix IV

Spe

cim

en c

opy

(not

to b

e us

ed)

INDIRA GANDHI NATIONAL OPEN UNIVERSITYSTUDENT REGISTRATION & EVALUATION DIVISION

MAIDAN GARHI, NEW DELHI-110 068TERM-END EXAM JUNE / DECEMBER - 200_____

EXAM FORM

Form Number

INSTRUCTIONS1. Use BLACK BALL POINT PEN in boxes using English capital letters or English numerals.2. Do not staple. Only Clip the documents along with it.3. Write in CAPITAL LETTERS only within the box without touching the lines as shown in the Sample below.

A B C D E F G H I J K0 1 2 3 4 5 6 7 8 9 L M N O P Q R S T U V W X Y Z

Programme Code

Enrolment No.

Study Centre Code

Exam Centre Code(Where you wish to appear in Exam)

Name of the Candidate (Leave one box empty between First Name, Middle Name and Surname)

Address for Correspondence (Do not give Post Box No. address. Leave a blank box between each unit of address likeHouse No., Street Name, P.O., etc.)

District

Pin Code

City

State

COURSE OPTION:Course codes for which appearing for

the First time OR failed in the earlier TEEs

Fee @ Rs. 50/- PER COURSES.No. Course Code

1.

2.

3.

4.

5.

6.

7.

8.

S.No. Course Code

9.

10.

11.

12.

13.

14.

15.

16.

S.No. Course Code

1.

2.

3.

4.

5.

6.

7.

8.

Course Code (Exam already taken in last TEEbut result awaited on the date of submission of

the exam form) (For result please visit IGNOU sitewww.ignou.ac.in) NO EXAM FEE TO BE PAID

FEE DETAILS (Please write your Name & Enrolment No. at the back of the Draft)

Total Amt.Total No. of

Courses X 50

PracticalCourses X 50

Late Fee

TOTALISSUING BANK

SIGNATURE OF THE STUDENT(within the Box only)

Control No.(For Official use Only)

Draft No.

Amount

Date

Issuing Branch

Payable at N E W D E L H I

35

DECLARATIONI hereby affirm that I have submitted/will submit all the required number of assignments as applicable for the above course(s)within the deadlines prescribed by the University to the appropriate authority for evaluation. I also affirm that my registration forthe above course(s) is valid and not time barred. If any of my above statements are found to be untrue, I will have no claim fortaking examination. I undertake that I shall abide by the rules and regulations of the University.

Date:___________ (Signature of the Student)

Please submit the examination form up to 20th April / 20th Oct at the address mentioned below and no where elseby Regd. Post / Speed Post

THE REGISTRAR (SRE)INDIRA GANDHI NATIONAL OPEN UNIVERSITY,BLOCK-12, MAIDAN GARHI,NEW DELHI - 110068

INSTRUCTIONS FOR FILLING UP THE EXAM FORM

1. Please send the examination form by Registered Post/Speed post and retain the proof of its mailing till you receivethe Hall Ticket.

2. Students should submit the examination form only once for each Term-end Examination.

3. Examination fee @ Rs. 50/- per course in the form of demand draft drawn in favour of IGNOU and payable at NewDelhi is required to be sent along with the Examination Form.

4. It is advisable that students fill-up the examination form without waiting for the result of the previous examination.No Examination fee is required to be paid for the courses for which the student appeared in the preceding TEEand the result has not been declared on the date of submission of the Examination form.

5. Term-end Examination result is also available on the university website i.e., www.ignou.ac.in. Please see the resultstatus before filling examination form.

6. If you fail to receive Examination Intimation Slip one week before commencement of examination, you may visitour website www.ignou.ac.in and download Hall Ticket and report to Examination Centre with your Identity Card.

7. Normally the Study Centre is the Examination Centre. In case you wish to take examination at a particular centre,the code of your chosen centre be filled up as Examination Centre Code. However, if Examination Centre chosenby you is not activated, you will be allotted another Examination Centre under the same Region.

8. Change of Examination Centre, once allotted, is not permissible under any circumstances.

9. Please write correct course code(s) as indicated in your Programme Guide, failing which the course(s) will not beincluded in Hall Ticket for taking examination. (For example ECO-01/MS-02.)

10. In case wrong/invalid course code is mentioned in examination form, the course will not be included in the HallTicket and the examination fee paid will not be refunded.

Dates for Submission of Exam FormsFOR JUNE TEE LATE FEE FOR DECEMBER TEE LATE FEE1 March to 31 March NIL 1 Sept to 30 Sept. NIL1 April to 20 April Rs. 100/- 1 Oct to 20 Oct. Rs. 100/-21 April to 15 May* Rs. 500/- 21 Oct to 15 Nov* Rs. 500/-16 May to 28 May* Rs. 1000/- 16 Nov to 28 Nov* Rs. 1000/-

During these dates submit the examination form with late concerned Regional Centre (For outside Delhi); For Delhi,submit to the Registrar (SRE),Exam for these students will be conducted at Regional Centre city only.

*

36

Indira Gandhi National Open UniversityMaidan Garhi, New Delhi-110 068

APPLICA TION FORM FOR RE-EVALUA TION OF RESULT OF ANSWER SCRIPT

Name: ……………………………………………………………….

Enrolment No.

Address ……………………………………………………………

……………………………………………………………

……………………………………………………………

……………………………………………………………

PIN:

Month and Year of the Exam: …………………….............…………….………………………………………

Name of Exam. Centre: …………………………………….................……………………………………..

Centre Code: ……………………………………………………..........……………………………………...

Courses, in which Course Code Name of the Course

Re-evaluation is sought ................................................... ...................................................

................................................... ...................................................

................................................... ...................................................

Total amount paid Rs: ……………………………………………………………………………………..(Rs.300/- per course/paper)

Bank Draft No.…………………………(Issuing Bank)…………………………………………………..

Signature of the studentDate: ………………………….

Note:

The request for re-evaluation by the students must be made before 31st March for December TEE and 30th

September for June TEE or within one month of declaration of results whichever is later. The date of declarationof results will be calculated from the date on which the results are placed on the IGNOU website.

After re-evaluation, the better of the two scores of original marks/grade and re-evaluated marks will be considered.

The revised marks after the re-evaluation shall be incorporated in the student record and the revised Gradecard/Marks sheet shall be sent to the students within one month from the receipt of the application.

Re-evaluation is not permissible for the Projects, Practicals, Assignments, Seminar etc.

The filled in form with the requisite fee is to be sent to:Dy. Registrar (Exam-III)(S.R. & E. Division)Indira Gandhi National Open UniversityMaidan Garhi, New Delhi-110 068

Appendix V


37

Form for Obtaining Duplicate Grade Card/Marksheet

Control No……………………….

Indira Gandhi National Open UniversityMaidan Garhi, New Delhi-110 068

APPLICA TION FORM FOR OBT AINING DUPLICATE GRADE CARD/MARKSHEET

Name: ……………………………………………………………….

Enrolment No.

Address ……………………………………………………

……………………………………………………

……………………………………………………

……………………………………………………

PIN:

Programme: …………………………...............………….

Month and Year of the Exam.: ……………………………

Name of Exam. Centre:……………………………………

Centre Code:……………………………………………….

Bank Draft No.: …………………………………………...

Bank Draft/IPO No. ………………………………. dated:……………………………………………..

For Rs. 100/- in favour of IGNOU, New Delhi…………......……………..................……………………….

…………………………….Signature .

Date: …………………………

Note: Fee for duplicate grade card Rs. 100/-. The duplicate grade card/marksheet will be sent by Registeredpost.

The filled-in form with the requisite fee is to be sent to:

Registrar (S.R.&E.D.)Indira Gandhi National Open UniversityMaidan Garhi,New Delhi-110 068

Appendix VI


38

Indira Gandhi National Open University(To be submitted to the concerned Regional Director)

APPLICA TION FORM FOR ISSUE OF MIGRA TION CERTIFICA TE

(To be filled in by the Applicant – Before filling in the form, see instructions on reverse)

1. Name ………………………………………………………………………………………....………..

2. Father’s Name …………………………………………………………………………….……………

3. Address ……………………………………………………………………………....………………..

4. Particulars of last examination ……………………………………………………..………………….

Examination Year of Passing Enrolment No. Marks Obtained Grade Obtained Passed (Programme)

5. Name of the Regional Centre and Study Centre to which the Candidate attached.

........................................................................................................................................................

6. Name of the University to which the candidate wants to migrate

........................................................................................................................................................

a. I hereby declare that the information provided is correct to the best of my knowledge and I have paid all thefee due to the University.

b. I have not taken any migration certificate from the University before this.

c. I further certify that I have not enrolled with any other University/Institution after passing out from IGNOUup to this date.

d. In the event of any of the above information being found incorrect the Certificate shall be liable to cancel-lation by the University.

Signature of the Applicant

(To be filled in by the Regional Centre/ SRE Division)

1. The information furnished by Shri/Smt./Km. ..............................................................................................is correct as per Grade Card.

2. He/She may be issued the Migration Certificate applied for .....................................................................

Date ................................. Dealing Assistant .................................. Section Officer ...............................

Draft Details

Amount Rs. ...................................................... D.D. No. ............................................. Date .................................

Bank Name & ........................................................ Place of Issue................................................

Appendix VII


39

Instructions

1. A fee of Rs. 200/- should be remitted by way of a Demand Draft drawn in favour of IGNOU and payableat the city of the Regional Centre or New Delhi as the case may be.

2. At the time of submission of the application for issue of Migration Certificate the applicant should attachXerox copy of consolidated Statement of Marks of Provisional Certificate issued by this University (dulyattested) for verification.

3. Duplicate Migration Certificate can be issue on payment of Rs. 200/- only in case the same has been lost,destroyed or mutilated on submission of an Affidavit drawn up on a non-judicial stamp paper of the value ofRs. 2/- to be sworn before a Magistrate on the following format.

“I, ..................................................................... son/daughter of ......................................................................

resident of.................................................................................................. hereby solemnly declare that the

Migration Certificate No. ........................................... dated ............................................................ issued

to me by the ....................................... to enable me to join ................................ University has been lost and

I did not join any other University on he basis of the same nor have I submitted the Migration Certificate for

joining any other University”.

(Signature of the Applicant)

40

Student Registration and Evaluation DivisionIndira Gandhi National Open University

Maidan Garhi, New Delhi-110 068

Re-admission form for all programmes(other than MP & MPB – Details as shown in Table-A)

1. Name & Address of the student................................................................................................................

...................................................................................................................................................................

...................................................................................................................................................................

2. Programme Code :

3. Enrol. No. :

4. Regional Centre Code :

5. Study Centre Code :

6. Details of course(s) not completed for which re-admission is sought.

Sl. No. Course Code Title of the Course Credits Course Fee (Rs.)

Total Rs.

7. Details of re-registration for the missed year(s)/semester(s), if any:

Year(s)/ Course Code(s) of the missed year(s)/semester(s) Re-registration fee semester(s) Rs.

8. Total Fee (col.no.6+7) Rs................... enclosed vide Demand Draft No. ...................Date .........................

of .....................................................................(Name of Bank)

(DD should be drawn in favour of “IGNOU” payable at New Delhi

Dated : ______________ Signature of the Student

Appendix VIII

Note: Please retain a copy of this form for any future reference.

Mail this Re-admission Form along with DD to Registrar, SR&EDivision, IGNOU, Maidan Garhi, New Delhi-110 068 on or beforethe last date mentioned above.

Dates for submissions:1st Aug to 31st Oct.

or1st Feb. to 20th April

41

RULES & GUIDELINES FOR RE-ADMISSION

1. Re-admission is permissible in the following cases :

a) Students who failed to complete the requirements in full or in part within the maximum span periodprescribed.

b) Students who failed to complete the requirement of attendance in practicals as prescribed in ProgrammeCurriculum within the maximum span period prescribed.

2. Students who do not registrar for all years/semesters of a Programme and fail to pay theprescribed full Programme fee during the maximum duration of the Programme are also eligiblefor Re-admission, provided they pay full fee for the missed year(s)/ semester(s) as per rateapplicable for the session for which they seek re-admission, in addition to the pro-rata course feefor re-admission as per rate given in Table-A for each of the course(s) they failed to successfullycomplete within the maximum period prescribed.

3. Course fee paid for re-admission would be valid for a period of six months/one year/two consecutiveacademic years or four consecutive semesters only, as given below:

a) Six months - for all Certificate Programmes of six months duration

b) One year - for all Diploma/PG Dip. Programmes of one year duration(including BLIS, MLIS, MADE, ADIT etc.)

c) Two Years - for all undergraduate and post-graduate programmes whose minimumduration is of 2 years and above.

4. The additional period indicated at point no.3 above will commence from the date of completionof the maximum duration of the Programme for which the registration was done initially.

5. Students shall not be on rolls of the university beyond the additional period indicated at point no.3 above.

6. The credit earned by the student towards his/her courses and assignments successfully completed shall beretained for the revalidated period, provided the syllabus and methodology now in vogue are similar to thecourse(s) successfully completed earlier.

7. No study material will be supplied on re-admission. If the earlier study material is replaced, the student willbe required to buy changed course material.

8. The students will be allowed to take re-admission in the old course(s) as long as the examination in the oldcourse(s) is conducted by the University.

9. For the Programmes containing practical component, the norms of fee payable will be as decided by therespective Schools.

10. Students are required to pay the pro-rata Re-admission fee as per details given in Table-A, in lump sum,for all the courses they failed to successfully complete earlier. Fee once paid will not be refundedunder any circumstances. Students of BCA-MCA Integrated Programme should pay the pro-rata re-admission fee, in lump sum, for all those courses of BCA as well as MCA that have not been successfullycompleted during the maximum duration of 8 years.

11. Pro-rata fee for Re-admission would be changed as and when the University revises the Programme feefor various Programmes.

12. Other conditions as prescribed by the University relating to the admission and re-admission shall remain thesame.

13. The Demand Draft for Re-admission fee together with the re-registration fee of the missed year(s)/semester(s), if any, should be drawn in favour of IGNOU payable at New Delhi. Please write your Enrol.No., Name and Programme code and also the words ‘Re-admission’ on the reverse of the DD.

43

ASSIGNMENT BOOKLET

Diploma Programme in

Dairy Technology (DDT)


New Delhi, 110068.2008

44

Dear student,

As you are aware that for theory, the weightage to the term-end examination will be 80% and the weightage tothe continuous assessment will be 20%, here is an instruction for formatting your assignment. There is oneassignment for each course i.e. total eight assignments for the programme. Each assignment will be of 50 markswhich ultimately will be converted to have weightage of 20 % of theory.

Instruction for formatting your assignment

Before attempting the assignments, please read the following instructions carefully.

1. On top of the first page of your answer sheet, please write the details exactly in the following format.

Enrollment no:....................................................

Name:...............................................................

Address:............................................................

.........................................................................

.........................................................................

Course Code:………………………..

Course Title:…………………………

Study Centre:……………………….. Date:………………………….

(Name and Code)

Please follow the above format strictly to facilitate evaluation and to avoid delay.

2. Use foolscap size paper for writing your answer.

3. Leave 4cm margin on the top, bottom and left of your answer sheet.

4. Clearly indicate question no. and part of the question being solved while writing answers.

Assignment No. Date of Submission

Assignment 1 (BPVI-011) and 2 (BPVI-012) Before 31st March

Assignment 3 (BPVI-013) and 4 (BPVI-014) Before 31st May

Assignment 5 (BPVI-015) and 6 (BPVI-016) Before 31st July

Assignment 7 (BPVI-017) and 8 (BPVI-018) Before 30th September

5. Assignments have to be sent to the Programme Coordinator of your study centre.

6. We strongly suggest that you should retain a copy of your assignment responses.

Wishing you good luck.

45

Assignment - 1Course Code – BPVI – 011

Maximum Marks – 50Note: Attempt all the five questions. Every question carry equal marks.

Q. 1 a) Name the agencies engaged in the development of animal husbandry anddairying in India. (4)

b) What were the major Focuses of Government of India for dairy developmentduring the 10th Five Year Plan? (6)

Q. 2 Describe clean milk.Write its advantage, factors affecting clean milk production, constraints, its presentstatusand strategies to improve the quality of milk. 2+2+2+2+2 (10)

Q.3 a) Give the composition of cow and buffalo milk. (4)b) How colostrum is different from normal milk? (2)c) Explain why milk is essential for infants. (4)

Q. 4 a) List important indigenous milch breeds of cow, buffalo and goat. (4)b) Describe the characteristics of any 2 breads, of cow, buffalo and goat. (6)

Q. 5 a) Describe the factors which influence the growth of micro-organisms in milk. (4)b) How microbial spoilage of milk and milk products can be controlled? (6)


Maximum Marks – 50

Note: Attempt all the questions. Every question carry equal marks.

Q. 1 Enlist the type of materials used in fabrication of dairy equipments with theiradvantages and disadvantages. (5)

Q. 2 What are desirable properties for fabrication of equipments? (5)

Q. 3 Draw schematic diagram of HTST Pasteurizer showing important parts? (5)

Q.4 Draw the vapour compressor refrigeration system and write the functions of its importantcomponents. (5)

Q. 5 What are various methods for chilling the milk at farm level? (5)

Q. 6 Explain the working of a steam boiler with the help of a diagram? (5)

Q. 7 Explain the working of two important boiler mountings. (5)

Q. 8 Give the general principles of energy conservation in reference to steam production in a dairy. (5)

Q. 9 Explain the working principle of an induction motor with the help of a diagram. (5)

Q. 10 What is water hardness? Give the methods used for water softening. (5)

46




Q. 1 As procurement supervisor how you shall organize milk collection in milk shed area.Explain with proper steps. (5)

Q. 2 Describe the types of milk collection systems existing in our country. (5)

Q. 3 List out equipments and devices which are placed at Raw Milk Reception Dock of aDairy Plant. (5)

Q. 4 Enumerate the chemical and microbiological tests performed in the laboratory toassess the quality of raw milk. (5)

Q. 5 What is the effect of rapid cooling and storage at low temperature on thephysico-chemical properties of milk? (5)

Q. 6 What is homogenization? Give theories of Homogenization. (5)

Q. 7 What is the effect of homogenization on physico-chemical properties of milk? (5)

Q. 8 What is UHT processing? Explain the working of Direct Heating UHT plants. (5)

Q. 9 Explain the working of gravity bottle filler. (5)

Q. 10 Explain the characteristics of alkaline cleaners. (5)



Note: Attempt all the five questions. Every question carry equal marks.

Q. 1 a) How cream is classified? (3)b) Give definition, composition and method of preparation of different types of cream. (7)

Q. 2 a) What do you understand by churning of cream? (3)b) Explain different churning theories. (7)

Q. 3 Describe different steps in the preparation of creamry butter. (10)

Q. 4 a) Describe different methods of ghee manufacturing. (5)b) Explain the advantages and disadvantages of creamry butter method. (5)

Q. 5 a) What is adulteration of ghee? (4)b) How the keeping quality of ghee can be extended. (6)

47




Q. 1 a) What types of khoa is available in the market? (2)b) Describe the method of preparation and BIS standards for each type of khoa. (5)c) List all the khoa based sweets and describe method of preparation of burfi. (3)

Q. 2 a) Give method of preparation of chhana. (2)b) List different chhana based sweets. (2)c) Describe the method of preparation of Rasogulla. (6)

Q. 3 a) What do you understand by the term evaporated milk? (2)b) How it is different from condensed milk? (2)c) Describe the importance of pre-heating, homogenization and stabilizers in

improving the self life of evaporated milk. (6)

Q. 4 a) Describe the quality attributes of spray dried whole milk powder. (4)b) Explain the role of inert gas packaging, preheating and antioxident in improving

the self life of whole milk powder. (6)

Q . 5 (a) What is infant food? Describe the virtues of human milk. (5)(b) What is low fat spread? Describe its method of preparation. (5)




Q. 1 As a dairy assistant how will you prepare bulk starters and master culture? (5)

Q. 2 What are the nutritional advantages of fermented Foods? (5)

Q. 3 What is Misti Dahi? What are different methods for preparation of Misti dahi? (5)

Q. 4 What is Srikhand? Give the traditional method for preparation of Srikhand? (5)

Q. 5 Define Yoghurt? Give the flow diagram for manufacture of yoghurt? (5)

Q. 6 List out equipments required for cheddar cheese preparation. (5)

Q. 7 What are the problems in manufacture of Cheddar cheese from buffalo milk?Give some of process modifications being applied. (5)

Q.8 The final composition desired in ice cream is as follows: Fat: 12.0%, SNF 11%,Sugar 15%, Stabilizer and Emulsifier 0.5%. The ingredients available are: Milk 4.5%;SNF 9.0%, Fat, Cream 45%, SNF 5.0%; Fat, Skin milk powder 0.5% fat, 96% SNF.Calculate amount of ingredients fro 100 Kg of the mix. (5)

Q.9 What do you understand by overrun in ice cream? What factors should be considered fordetermining the overrun in ice cream? (5)

Q.10 Give the steps involved in manufacture of lactose from sweet whey. (5)

48




Q. 1 a) List different national and international agencies involved in the quality control ofmilk and milk products. (4)

b) Describe the food safety and standard Act – 2006. (6)

Q. 2 a) What is quality control management system. (2)b) What are its requirements and how it is implemented. (6)

Q. 3 a) What do you understand by sensory evaluation of milk and milk products? (3)b) Explain the role of sensory receptors in sensory evaluation. (7)

Q.4 a) What are different types of packaging materials available in the market? (4)b) Describe in detail the metal containers, plastic containers and aseptic cartons. (6)

Q. 5 a) What are different types of instruments used in a quality control laboratoryin a Dairy Plant? (4)

b) Describe the functions of lactometer, butyrometer and electronic milk tester. (6)


Maximum Marks – 50Note: Attempt all the ten questions. Every question carry equal marks.

1. Identify the points/ sources of milk losses during various fluid milk processing operations. (5)

2. Enumerate various computer applications in dairy industry. (5)

3. Draw organizational structure for a dairy plant. (5)

4. Enumerate factors determining working capital. (5)

5. What are the various components of costs by objects of expenditure/ nature of elements?(5)

6. Explain the four Ps of marketing. (5)

7. Write the six steps procedure for setting the pricing policy. (5)

8. What is the importance of sales reporting? (5)

9. Identify the five must-have skills of entrepreneurs. (5)

10. What do you understand by Programme Evaluation and Review Technique? (5)

DDT

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Transcript of DDT