Dairying

ITI Dairying Trade Syllabus

The ITI "Dairying" trade is a one-year vocational training program under the Craftsman Training Scheme (CTS), governed by the National Council for Vocational Training (NCVT). This course equips trainees with skills in dairy farm management, milk collection, processing, and the production of dairy products such as butter, cheese, and yogurt. The syllabus integrates theoretical knowledge, practical dairy handling skills, and employability training to prepare students for roles such as dairy technicians, milk processors, or dairy farm supervisors in dairy cooperatives, processing plants, or self-employment ventures.

Course Overview

• Duration: 1 year (2 semesters, each 6 months)
• NSQF Level: Level 4
• Eligibility: Minimum 10th grade pass with Science (or equivalent)
• Objective: To train individuals in managing dairy operations, ensuring milk quality, and producing dairy products while adhering to hygiene and safety standards.

Detailed Syllabus Breakdown 

1. Trade Theory (Theoretical Knowledge)

Covers foundational concepts in dairying and milk processing.

• Semester 1
  
  • Introduction to Dairying
    
    • Importance of dairying in agriculture and economy.
    • Overview of dairy industry: structure, scope, and opportunities.
    • Dairy breeds: cattle and buffalo identification and characteristics.
  • Dairy Farm Management
    
    • Housing and shelter requirements for dairy animals.
    • Feeding practices: fodder, concentrates, and balanced rations.
    • Breeding and reproduction: basics of artificial insemination, gestation periods.
  • Milk Production and Collection
    
    • Anatomy of udder and physiology of milk secretion.
    • Milking methods: hand milking, machine milking.
    • Milk hygiene: clean milking practices, milk storage basics.
  • Milk Composition and Quality
    
    • Chemical composition of milk: fat, protein, lactose, minerals.
    • Factors affecting milk quality: breed, feed, health of animals.
    • Milk testing: adulteration detection, specific gravity, pH.
  • Safety and Hygiene
    
    • Personal hygiene for dairy workers.
    • Cleaning and sanitization of dairy equipment and sheds.
    • Safety measures: handling animals, preventing zoonotic diseases.
• Semester 2
  
  • Milk Processing
    
    • Pasteurization: principles, methods (HTST, LTLT), and equipment.
    • Homogenization and standardization of milk.
    • Milk packaging: types (bottles, pouches), labeling standards.
  • Dairy Product Manufacturing
    
    • Production of butter, ghee, cream, and paneer.
    • Cheese-making: types (soft, hard), fermentation process.
    • Fermented products: yogurt, curd, buttermilk preparation.
  • Dairy Equipment and Maintenance
    
    • Dairy machinery: cream separators, pasteurizers, churners.
    • Cleaning, maintenance, and troubleshooting of dairy equipment.
    • Energy sources: steam, electricity in dairy plants.
  • Quality Control and Standards
    
    • Testing dairy products: fat content, acidity, microbial load.
    • FSSAI (Food Safety and Standards Authority of India) regulations for dairy.
    • Waste management: handling whey, effluent treatment.
  • Entrepreneurship in Dairying
    
    • Setting up a small-scale dairy unit or processing plant.
    • Marketing dairy products: branding, supply chain basics.
    • Costing and profitability analysis in dairy operations.

2. Trade Practical (Hands-On Skills)

Focuses on practical dairy farming and processing skills.

• Semester 1
  
  • Dairy Farm Practices
    
    • Identifying dairy breeds and tagging animals.
    • Cleaning and maintaining dairy sheds and feeding troughs.
    • Preparing balanced feed for dairy animals.
  • Milking Skills
    
    • Practicing hand milking and machine milking techniques.
    • Cleaning udders and maintaining hygiene during milking.
    • Collecting and storing milk in clean containers.
  • Milk Testing
    
    • Testing milk for fat content, specific gravity, and adulteration.
    • Using lactometers, pH meters, and other testing tools.
    • Recording milk yield and quality data.
  • Basic Processing
    
    • Filtering and cooling milk post-collection.
    • Preparing small batches of cream and ghee.
• Semester 2
  
  • Milk Processing
    
    • Operating pasteurizers and performing pasteurization.
    • Standardizing and homogenizing milk samples.
    • Packaging processed milk in pouches or bottles.
  • Dairy Product Preparation
    
    • Making butter, paneer, and yogurt in practical sessions.
    • Preparing cheese and curd using fermentation techniques.
    • Testing finished products for texture and taste.
  • Equipment Handling
    
    • Operating cream separators and churners.
    • Cleaning and maintaining dairy machinery.
    • Troubleshooting minor equipment issues.
  • Project Work
    
    • Setting up a small dairy processing unit simulation.
    • Preparing a variety of dairy products and documenting the process.

3. Workshop Calculation and Science

Provides mathematical and scientific support for dairying tasks.

• Semester 1
  
  • Basic arithmetic: calculating milk yield, feed ratios.
  • Measurements: volume, weight of milk and feed.
  • Chemistry: milk composition, pH, and acidity basics.
• Semester 2
  
  • Calculations: fat percentage, pasteurization time-temperature.
  • Physics: heat transfer in pasteurization, cooling processes.
  • Biology: microbial growth, fermentation principles.

4. Engineering Drawing

Focuses on basic technical drawing for dairy setups.

• Semester 1: Drawing layouts of dairy sheds and milking parlors.
• Semester 2: Sketching dairy processing equipment and plant layouts.

5. Employability Skills

Enhances job readiness and soft skills.

• Semester 1
  
  • Communication skills: interacting with farmers and dairy staff.
  • Time management: scheduling milking and feeding routines.
  • Basic IT skills: recording data using spreadsheets.
• Semester 2
  
  • Entrepreneurship: planning a dairy business venture.
  • Resume writing and interview preparation for dairy jobs.
  • Teamwork: coordinating with dairy processing teams.

Assessment and Certification

• Examinations: Conducted semester-wise with theoretical and practical components.
• Certification: Successful candidates receive the National Trade Certificate (NTC) from NCVT, recognized nationally and internationally.
• Evaluation: Based on dairy handling skills, product quality, theoretical knowledge, and project work.

Career Opportunities

• Employment: Dairy technician, milk processor, farm supervisor in dairy cooperatives, milk plants, or private dairies.
• Self-Employment: Starting a dairy farm or small-scale dairy product business.
• Further Studies: Diploma in Dairy Technology, Animal Husbandry, or Food Processing.

Note

• This syllabus aligns with the latest NCVT guidelines and may vary slightly based on institutional or state-specific requirements.
• For the most current version, refer to the Directorate General of Training (DGT) website (dgt.gov.in) or consult your local ITI.