Semester – I

• (i) Maintain hygiene and cleanliness of floor dairy equipments
• (ii) Operate machineries used in dairy plant and understand the basic milk product market and raw materials.
• (iii) Perform handle dairy equipments and mfg. of milk and milk products

Semester – II

• (iv) Prepare and assist in Cream, Ghee & Butter product.
• (v) Prepare and assist to produce different milk products.
• (vi) Prepare or assist ice-cream production.
• (vii) Prepare and assist dried milk product.
• (viii) Regulate the milk safety as per norms of food.
• (ix) Perform sterilisation of milk container and carry out maintenance of dairy machineries.
• (x) Revision, Project work and Examination
   

The Directorate General of Training (DGT) under Ministry of Skill Development & Entrepreneurship offers a range of vocational training courses catering to the need of different sectors of economy/ Labour market. The vocational training programmes are delivered under the aegis of Directorate General of Training (DGT). Craftsman Training Scheme (CTS) with variants and Apprenticeship Training Scheme (ATS) are two pioneer schemes of DGT for strengthening vocational training.

‘Milk & Milk Product Technician’ trade under CTS is one of the popular courses delivered nationwide through a network of ITIs. The course is of one year duration. It mainly consists of Domain area and Core area. The Domain area (Trade Theory & Practical) imparts professional skills and knowledge, while the Core area (Employability Skill) imparts requisite core skills, knowledge, and life skills. After passing out the training program, the trainee is awarded National Trade Certificate (NTC) by DGT which is recognized worldwide.

JOB ROLE

Dairy Worker, General: performs all or several tasks in reparation of various dairy products. Pasteurises raw milk or other dairy product to remove harmful bacteria. Develops bacterial culture for use in making butter, buttermilk, cheese and other products. Separates cream from milk and churns it into butter. Curdles milk and converts curds into cheese. May make icecream.

Separator Man: Cream Separator; Cream man (Dairy) operates milk separator to separate cream from milk. Assembles and adjusts separator as necessary, according to type of product for which separated cream or milk is to be used; places empty containers below cream and skimmed outlets; pours milk into separator; switches on centrifugal machine which automatically carries milk into bowl and separates milk into fat and skimmed milk; regulates separator to obtain required percentage of cream for making butter or ghee; cleans plant using hot water, soda and other detergent solutions. May also attend to pasteurizing plant.

Butter Maker: performs all or several tasks for making butter. Pasteurizes milk to eliminate harmful bacteria. Separates cream from milk in centrifuge. Adds lactic ferment to ripen cream. Pours or pumps cream into mechanical churn. Starts churn to make butter, controlling butter moisture, temperature and time of churning. May add salt to butter in churn. May take samples of butter for testing. May boil and strain butter to make 'ghee' and be designated as Ghee maker

Cheese Maker: cooks milk and specified ingredients to make cheese according to formula. Pasteurizes and separates milk to obtain prescribed butter fat content; turns valves to fill vat with milk and heat milk to specified temperature; starts agitator to mix ingredients; tests samples of milk for acidity and allows agitator to mix ingredients until specified level of acidity is reached; dumps and mixes measured amount of rennet into milk; stops agitator to allow milk to coagulate into curd; cuts curd or separates curd with hand scoop to release whey (watery part); observes thermometer, adjusts steam valve, and starts agitator to stir and cook curd at prescribed temperature for specified time; squeezes and stretches sample of curd with figures and extends cooking time to achieve desired firmness or texture; scoops curd into burlap containers to drain off excess moisture; places cheese in moulds and presses it into shape. May salt cheese by immersing them in brine or roll cheese in dry salt, pierce or smear cheese with cultured wash to develop mould growth, and place or turn cheese blocks on shelves to cure cheese. May supervise ripening of cheese. May specialize in making particular type of cheese. May Pasteurise milk and operate centrifugal machine to separate cream out of pure milk.

Dairy Products Makers, Others; Dairy Workers (non-farm), Other include all other dairy workers not elsewhere classified, for example, those salting cheese by immersing them in brine or by rubbing them with dry salt, sterilizing milk; operating machines which homogenise milk, moulding butter or cheese into shape, packing and wrapping butter with paper, making condensed or powdered milk, etc. and may be designated according to nature of work performed.

LEARNING OUTCOME

• 1. Maintain hygiene and cleanliness of floor dairy equipment following safety precautions.
• 2. Operate machineries used in dairy plant and identify the basic milk product market and raw materials.
• 3. Perform various tests conducted on milk in dairy industries.
• 4. Handle different dairy equipments.
• 5. Prepare or assist in making Cream, Ghee & Butter products.
• 6. Prepare or assist to produce different milk products.
• 7. Prepare or assist in ice-cream making.
• 8. Prepare or assist in dried milk making.
• 9. Apply the milk safety rules as per standard norms.
• 10. Perform sterilization of milk container and carry out maintenance of dairy machineries