iti 15 April 2025
Milk & Milk Products

ITI Milk and Milk Products Trade Syllabus

The ITI Milk and Milk Products 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 milk collection, processing, preservation, and production of dairy products such as butter, ghee, cheese, yogurt, ice cream, and powdered milk. It emphasizes quality control, hygiene standards, and dairy equipment operation. The syllabus integrates theoretical knowledge, practical dairy processing skills, and employability skills to prepare students for roles such as dairy technicians, quality analysts, or production supervisors in dairy plants, cooperatives, or food processing units, or as entrepreneurs in dairy businesses.

Course Overview

  • Duration: 1 year (2 semesters, each 6 months)
  • NSQF Level: Level 4
  • Eligibility: Minimum 10th grade pass (or equivalent)
  • Objective: To train individuals in producing safe, high-quality dairy products while ensuring hygiene, efficiency, and compliance with food safety standards.

Detailed Syllabus Breakdown

1. Trade Theory (Theoretical Knowledge)

Covers dairy science, processing techniques, and quality control principles.

  • Semester 1
    • Introduction to Dairy Technology
      • Overview: dairy industry scope, milk production in India, cooperative models (e.g., Amul).
      • Roles: dairy technician, quality controller, plant operator in processing units.
      • Safety: PPE (gloves, aprons, hairnets), handling chemicals, preventing contamination.
    • Milk Composition and Properties
      • Components: water, fat, protein, lactose, minerals, vitamins in milk.
      • Properties: pH, specific gravity, viscosity, boiling/freezing points.
      • Types: cow, buffalo, goat milk; raw vs. pasteurized milk.
    • Milk Collection and Handling
      • Methods: milk collection centers, chilling units, transportation protocols.
      • Testing: organoleptic tests, lactometer readings, fat content analysis.
      • Standards: FSSAI guidelines, microbial limits, adulteration checks.
    • Milk Processing Techniques
      • Processes: filtration, homogenization, pasteurization, sterilization, UHT.
      • Equipment: cream separators, pasteurizers, homogenizers, storage tanks.
      • Preservation: cooling, packaging (tetra packs, bottles), shelf-life extension.
    • Hygiene and Sanitation
      • Practices: cleaning-in-place (CIP), sanitizing equipment, personal hygiene.
      • Standards: HACCP, GMP (Good Manufacturing Practices), FSSAI compliance.
      • Contamination: preventing microbial, chemical, physical hazards.
    • Basic Microbiology
      • Microbes: bacteria (lactic acid bacteria, pathogens), yeasts, molds in dairy.
      • Testing: methylene blue reduction test, total plate count, coliform tests.
      • Control: inhibiting spoilage, ensuring product safety.
    • Dairy Equipment and Maintenance
      • Machines: milk analyzers, churners, freezers, packaging units.
      • Operation: calibration, troubleshooting, preventive maintenance.
      • Safety: handling high-pressure systems, electrical safety in plants.
    • Quality Control Basics
      • Parameters: fat, SNF (solids-not-fat), acidity, adulterants.
      • Tests: Gerber method, alcohol test, sediment test for milk.
      • Records: maintaining logs, batch-wise quality documentation.
  • Semester 2
    • Dairy Product Manufacturing
      • Butter: churning process, salted/unsalted variants, packaging.
      • Ghee: clarification, residue removal, storage techniques.
      • Cheese: types (cheddar, mozzarella), coagulation, aging, packaging.
      • Yogurt: fermentation, starter cultures, flavoring, probiotic addition.
      • Ice Cream: mix preparation, freezing, overrun control, hardening.
      • Milk Powder: spray drying, roller drying, reconstitution properties.
    • Advanced Processing Techniques
      • Methods: condensed milk production, evaporated milk, flavored milk.
      • Technologies: membrane filtration, reverse osmosis, ultra-filtration.
      • Innovations: fortified milk, low-fat products, lactose-free milk.
    • Packaging and Storage
      • Materials: tetra packs, glass bottles, plastic pouches, cans.
      • Techniques: aseptic packaging, vacuum sealing, cold chain management.
      • Shelf Life: factors affecting spoilage, storage conditions (temperature, humidity).
    • Food Safety and Regulations
      • Laws: FSSAI Act, BIS standards, export quality norms.
      • Compliance: labeling (nutritional info, expiry), batch tracking.
      • Audits: internal checks, third-party inspections, certifications (ISO 22000).
    • Waste Management in Dairy
      • By-products: whey utilization, buttermilk processing, effluent treatment.
      • Practices: reducing water usage, recycling, bio-gas generation.
      • Regulations: pollution control board norms, zero-liquid discharge.
    • Entrepreneurship in Dairy
      • Business: starting a dairy unit, cooperative models, marketing strategies.
      • Planning: sourcing milk, equipment selection, cost estimation.
      • Trends: organic dairy, artisanal products, direct-to-consumer models.
    • Quality Assurance
      • Standards: ISO 9001, Codex Alimentarius for dairy products.
      • Testing: sensory evaluation, chemical analysis, microbial safety.
      • Documentation: traceability, rejection reports, corrective actions.

2. Trade Practical (Hands-On Skills)

Focuses on milk processing, product manufacturing, and quality testing in dairy labs.

  • Semester 1
    • Safety and Hygiene Practice
      • Using PPE: wearing aprons, hairnets, gloves in dairy labs.
      • Sanitizing: cleaning equipment, work surfaces, practicing CIP protocols.
      • Checks: ensuring contamination-free zones, spill management.
    • Milk Testing
      • Performing: lactometer tests, fat estimation (Gerber method), SNF calculation.
      • Detecting: adulterants (water, starch, urea) using chemical kits.
      • Recording: logging test results, comparing with FSSAI standards.
    • Milk Processing
      • Operating: cream separators, pasteurizers, homogenizers in mock setups.
      • Processing: filtering raw milk, chilling, standardizing fat content.
      • Testing: verifying pasteurization efficiency, checking milk clarity.
    • Basic Product Preparation
      • Making: curd, paneer, flavored milk using lab-scale equipment.
      • Adjusting: controlling fermentation, pH, texture in mock setups.
      • Packing: sealing products in pouches, bottles for storage tests.
    • Equipment Handling
      • Operating: milk analyzers, churners, cooling tanks in labs.
      • Maintaining: cleaning nozzles, lubricating parts, checking gauges.
      • Troubleshooting: fixing minor leaks, recalibrating machines in setups.
    • Microbial Testing
      • Conducting: methylene blue test, total plate count in milk samples.
      • Observing: bacterial growth, identifying spoilage signs in labs.
      • Reporting: documenting microbial load, suggesting controls.
    • Project Work
      • Task: processing raw milk to produce pasteurized milk, paneer.
      • Output: testing quality, packaging, presenting results in labs.
      • Report: documenting processes, equipment used, quality outcomes.
  • Semester 2
    • Dairy Product Manufacturing
      • Preparing: butter (churning, salting), ghee (clarification), cheese (coagulation).
      • Producing: yogurt (fermentation), ice cream (freezing), milk powder (drying).
      • Testing: checking texture, flavor, fat content in lab products.
    • Advanced Processing
      • Processing: condensed milk, flavored milk using lab-scale evaporators.
      • Operating: membrane filtration units, UHT systems in mock setups.
      • Verifying: product consistency, shelf-life in controlled tests.
    • Packaging Practice
      • Packing: filling tetra packs, sealing pouches, labeling in labs.
      • Testing: checking seal integrity, vacuum conditions in mock setups.
      • Storing: maintaining cold chain, monitoring temperature in lab storage.
    • Quality Control Practice
      • Testing: sensory analysis (taste, smell), chemical tests (acidity, fat).
      • Auditing: conducting mock FSSAI compliance checks in labs.
      • Documenting: preparing quality certificates, rejection reports.
    • Waste Management
      • Processing: converting whey into beverages, powders in lab setups.
      • Treating: simulating effluent treatment, measuring BOD/COD levels.
      • Recycling: reusing water, testing bio-gas production in mock units.
    • Entrepreneurship Simulation
      • Planning: designing a mock dairy unit, calculating costs in labs.
      • Sourcing: simulating milk procurement, vendor coordination.
      • Marketing: creating mock labels, promotional plans for products.
    • Project Work
      • Task: producing a range of dairy products (butter, yogurt, ice cream).
      • Output: quality testing, packaging, presenting in lab exhibitions.
      • Portfolio: showcasing logs, photos, quality reports, market plans.

3. Workshop Calculation and Science

Supports dairy processing with relevant concepts.

  • Semester 1: Arithmetic (fat/SNF calculations), chemistry (milk composition, pH).
  • Semester 2: Algebra (yield estimation), microbiology (bacterial growth rates).

4. Engineering Drawing

Focuses on technical drafting for dairy systems.

  • Semester 1: Sketching dairy equipment (pasteurizers, tanks), flowcharts for processing.
  • Semester 2: Drawing plant layouts, packaging systems, CIP pipelines.

5. Employability Skills

Enhances job readiness and soft skills.

  • Semester 1: Communication (reporting quality issues), basic IT (inventory software).
  • Semester 2: Teamwork (coordinating in plants), entrepreneurship (dairy startups), time management.

Assessment and Certification

  • Examinations: Semester-wise (theory + practical).
  • Certification: National Trade Certificate (NTC) from NCVT, recognized nationally.
  • Evaluation: Based on product quality, hygiene compliance, test accuracy, and project work.

Career Opportunities

  • Employment: Dairy technician, quality analyst, production supervisor in dairy plants, cooperatives, or food industries.
  • Self-Employment: Starting a dairy processing unit, retail dairy shop, or organic dairy brand.
  • Further Studies: Diploma in Dairy Technology, certifications in food safety, or B.Sc. in Dairy Science.

Note

  • This syllabus aligns with NCVT guidelines but may vary slightly by institution or state.
  • For the latest version, refer to the Directorate General of Training (DGT) or local ITI.
  • Source: Adapted from NCVT CTS framework and dairy industry standards.

Trade Type

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