Lecture Schedule..

Muhammad Anees Ur Rehman

AEC 405 Dairy Business Managenment
Date Lecture No Theory
01.10.2018 1 Business Basics
05.10.2018 2 Dairy Business
08.10.2018 3 Dairy Business Plan
12.10.2018 4 Dairy Business Plan
15.10.2018 5 Dairy Business Plan
19.10.2018 6 Dairy Business Plan
22.10.2018 7 Dairy Project Management
26.10.2018 8 Dairy Project Management
29.10.2018 9 Management Level
02.11.2018 10 Management Level
05.11.2018 11 Business Communication
09.11.2018 12 Risk Assessment
12.11.2018 13 Risk Assessment
16.11.2018 14 Risk Assessment
19.11.2018 15 HACCP in Dairy
23.11.2018 16 HACCP in Dairy
26.11.2018
30.11.2018 MID TERM EXAMINATION
03.12.2018
07.12.2018 17 PSQCADairy Processing Standards
10.12.2018 18 PSQCADairy Processing Standards
14.12.2018 19 PFA Dairy Processing Standards
17.12.2018 20 PFA Dairy Processing Standards
21.12.2018 21 Quality assurance in dairy Processing
24.12.2018 22 Quality assurance in dairy Processing
28.12.2018 23 Quality control in Dairy Industry
31.12.2018 24 Quality control in Dairy Industry
04.01.2019 25 Quality Systems in Dairy Industry
07.01.2019 26 Quality Systems in Dairy Industry
11.01.2019 27 (CRM) in a Business
14.01.2019 28 (CRM) in a Business
18.01.2019 29 Occupational Health & Safety
21.01.2019 30 Occupational Health & Safety
25.01.2019 31 Occupational Health & Safety
28.01.2019 32 Revision
01.02.2019 33 Revision
04.02.2018 FINAL TERM EXAMINATION
 Lecture Schedule… Muhammad Anees Ur Rehman+B1:E23
5th Senester (Dairy prodcts Research & Development DTEC-505)
Date Lecture Theory Practical
01.10.2018 1 History in Research X
05.10.2018 2 Status & scope of Research in Pakistan Critical steps in R & D
08.10.2018 3 Status & scope of Research in abroad X
12.10.2018 4 Definitions of R & D Critical steps in R & D
15.10.2018 5 Importance in R & D in dairy industry X
19.10.2018 6 Product innovation in dairy sector Product Development
22.10.2018 7 Product innovation in dairy sector X
26.10.2018 8 Product innovation Product Development
29.10.2018 9 Product innovation X
02.11.2018 10 Process innovation Probiotic Yoghurt
05.11.2018 11 Innovation and business performance X
09.11.2018 12 Innovation and business performance Probiotic Yoghurt
12.11.2018 13 R&D and business performance X
16.11.2018 14 R&D and business performance Probiotic Cheese
19.11.2018 15 Product development strategy X
23.11.2018 16 Product development strategy Probiotic Cheddar Cheese
26.11.2018
30.11.2018 MID TERM EXAMINATION
03.12.2018
07.12.2018 17 Organization of product development x
10.12.2018 18 Organization of product development Probiotic Drinks
14.12.2018 19 Creating goal brands x
17.12.2018 20 Registeration of Brands Probiotic Drinks
21.12.2018 21 Trademark registration x
24.12.2018 22 Dairy ingredients in functional food Functional Foods
28.12.2018 23 Dairy ingredients in functional food x
31.12.2018 24 Functional dairy product development Fermented Foods
04.01.2019 25 Functional dairy product development x
07.01.2019 26 Health and dairy functional ingredients Functional Drinks
11.01.2019 27 Health and dairy functional ingredients x
14.01.2019 28 Galacto-oligosaccharides Yield improvement
18.01.2019 29 Lactulose, lactitol and lactosucrose x
21.01.2019 30 Lactulose, lactitol and lactosucrose Prebiotic addition in Products
25.01.2019 31 Probiotics and prebiotics x
28.01.2019 32 Functional properties of probiotics Prebiotic addition in Products
01.02.2019 33 New trends for milk product design. x
04.02.2018 FINAL TERM EXAMINATION
 3

Lecture Schedule … Muhammad Anees Ur Rehman

5th Senester (Fermented Dairy products DTEC-504)
Date Lecture Theory Practical
01.10.2018 1 Origin & History of Cheese Equipment in cheese
03.10.2018 2 Origin & History of Cheese X
05.10.2018 3 Scope, Definition, Classification x
08.10.2018 4 Cheese additives & Preservatives Factors affecting on rennet action
10.10.2018 5 Role of cheese Preservaters x
12.10.2018 6 Milk quality in relation to cheese x
15.10.2018 7 milk treatment for cheese Whey expulsion factors in cheese
17.10.2018 8 Coagulation & standarization x
19.10.2018 9 Starter culture in cheese x
22.10.2018 10 Role of rennet Cheese from different sources
24.10.2018 11 Rennet prepration & inoculation x
26.10.2018 12 Changes during ripening x
29.10.2018 13 Changes during ripening Gouda Cheese prepration
31.10.2018 14 Glycolysis x
02.11.2018 15 Rennet action on milk x
05.11.2018 16 cheddar cheese manufacturing Cottage Cheese manufacturing
07.11.2018 17 cheddar cheese manufacturing x
09.11.2018 18 Gouda cheese manufacturing x
12.11.2018 19 Gouda cheese manufacturing Mozerella Cheese manufacturing
14.11.2018 20 Swiss cheese manufacturing x
16.11.2018 21 Swiss cheese manufacturing x
19.11.2018 22 Mozerella cheese manufacturing Processed Cheese manufacturing
21.11.2018 23 Mozerella cheese manufacturing x
23.11.2018 24 Cottage cheese x
26.11.2018
28.11.2018
30.11.2018 MID TERM EXAMINATION
03.12.2018
05.12.2018
07.12.2018 25 Cottage cheese x
10.12.2018 26 Pizza cheese Manufacture of pizza cheese.
12.12.2018 27 Pizza cheese x
14.12.2018 28 Changes in cheese manufacture x
17.12.2018 29 Changes in cheese manufacture Manufacture of pizza cheese.
19.12.2018 30 Ripening of cheese x
21.12.2018 31 Ripening of cheese x
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24.12.2018 32 Handling of Cheese Demonstration on pizza making.

26.12.2018 33 Handling of Cheese x
28.12.2018 34 Losses during Cheese x
31.12.2018 35 Yield calculation of Cheese Demonstration on pizza making.
02.01.2019 36 Processed Cheese x
04.01.2019 37 Processed Cheese x
07.01.2019 38 Cheese Spreads Preparation set of yoghurt.
09.01.2019 39 Use of Processed cheese x
11.01.2019 40 Defects in Cheese x
14.01.2019 41 Causes of Cheese defects Preparation stirr of yoghurt.
16.01.2019 42 Prevention of Cheese defects x
18.01.2019 43 Prevention of Cheese defects x
21.01.2019 44 Packaging & Storage of Cheese Preparation probiotic of yoghurt.
23.01.2019 45 Mechanization and automation x
25.01.2019 46 Mechanization and automation x
28.01.2019 47 Yoghurt . Preparation of lassi, dahi,
30.01.2019 48 clahi, lassi, acidophilus milk x
01.02.2019 49 Cultured butter-milk. x
04.02.2018 FINAL TERM EXAMINATION
 5

za making.

za making.

of yoghurt.
 Lecture Schedule … Muhammad Anees Ur Rehman
4th Senester (Dairy Plant Management and Sanitation DTEC-406)
Date Lecture Theory Practical
25.02.2019 1 Production management Definition Flow Process Charts of Yoghurt
01.03.2019 2 Function of production management X
04.03.2019 3 Structure of production management Flow Process Charts of Cheese
08.03.2019 4 Production planning and control X
11.03.2019 5 Work study and measurement Analysis of cleaners
15.03.2019 6 Motion and method study X
18.03.2019 7 Plant operations: efficiency factors Flow Process Charts of Past. Milk
22.03.2019 8 Plant operations losses X
25.03.2019 9 BEP Flow Process Charts of Butter
29.03.2019 10 Financial and managerial efficiency X
01.04.2019 11 Industrial legislation in Pakistan Flow Process Charts of Ice Cream
05.04.2019 12 Personnel management X
08.04.2019 13 Manpower planning Steps of material losses in the plant
12.04.2019 14 Recruitment and training procedure X
15.04.2019 15 Transfer and promotion policies Identification of hazardous processes
19.04.2019 16 Job specifications X
22.04.2019 17 Job evaluation Identification of hazardous processes
26.04.2019
MID TERM EXAMINATION
29.04.2019
03.05.2019 18 Job enhancement, Job enrichment X
06.05.2019 19 Working conditions Hazardous equipments
10.05.2019 20 Plant safety, hazards prevention X
13.05.2019 21 Security for plant Identification of safety measures
17.05.2019 22 Machinery and the employees policy X
20.05.2019 23 Plant maintenance Identification common lubricants
24.05.2019 24 Preventive maintenance X
27.05.2019 25 Break-down maintenance Uses of common lubricants
31.05.2019 26 Spare-parts inventory, tools X
03.06.2019 27 Lubricants Various treatments for waste
07.06.2019 28 Food hygiene X
10.06.2019 29 Personnel hygiene, Plant hygiene Operational precautions
14.06.2019 30 Water quality X
17.06.2019 31 Plant cleaning and sanitation Analysis of cleaners and sanitizers
21.06.2019 32 Effluent treatment X
FINAL TERM EXAMINATION
processes

processes
 Lecture Schedule … Muhammad Anees Ur Rehman
6th Senester (By Product Technology DTEC-604)
Date Lecture Theory Practical
25.02.2019 1 Dairy by-products in Pakistan X
01.03.2019 2 Associated economic problems Ricotta Cheese from Whey
04.03.2019 3 Associated pollution problems X
08.03.2019 4 Characteristics of whey Ricotta Cheese from Whey
11.03.2019 5 Characteristics of buttermilk X
15.03.2019 6 Characteristics of ghee residue Quark from whey
18.03.2019 7 By-products from skim milk X
22.03.2019 8 Types of commercial casein Quark from whey
25.03.2019 9 Manufacture of sodium caseinates X
29.03.2019 10 Manufacture of calcium caseinate Fermented whey drink
01.04.2019 11 Physicochemical food properties X
05.04.2019 12 Manufacture of casein hydrolyzed Fermented whey drink
08.04.2019 13 Industrial use casein hydrolyzed X
12.04.2019 14 Whey processing Whey drink for sports men
15.04.2019 15 Fermented products from whey X
19.04.2019 16 Beverages from whey Whey drink for sports men
22.04.2019 17 Beverages from whey X
26.04.2019
MID TERM EXAMINATION
29.04.2019
03.05.2019 18 Beverages from whey Chocolate flavored butter milk
06.05.2019 19 Deproteinized whey X
10.05.2019 20 Demineralized whey Chocolate flavored butter milk
13.05.2019 21 Condensed whey X
17.05.2019 22 Dried whey Yoghurt by using butter milk
20.05.2019 23 Types and specifications of whey X
24.05.2019 24 Manufacturing techniques Yoghurt by using butter milk
27.05.2019 25 Manufacturing techniques X
31.05.2019 26 Butter milk processing Ice cream by using whey protein
03.06.2019 27 Condensed butter milk X
07.06.2019 28 Dried butter milk Ice cream by using whey protein
10.06.2019 29 Utilization of butter milk X
14.06.2019 30 Non Dairy Food Products Ricotta Cheese from Mozzarella
17.06.2019 31 Cheese and Cheese analogs X
21.06.2019 32 Tea Whiteners Ricotta Cheese from Mozzarella
FINAL TERM EXAMINATION