L-02: Soil Component | Organic Matter | Soil Science
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- Опубликовано: 5 сен 2024
- Component of soil | Air% | Water% | Mineral% | Organic Matter% | Pore and solid ratio of soil | Soil science lecture
#soilcomponent #soil #soilscience #agriculture
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King of agriculture
Keep it up🥳🥳🙌🙌
Bht bawal sir ji .
Sir class 30 min ki rakhiye
Keep it Sir
Horticulture ki exm hai..kch important question kra dete sir .previous year ki🙏🙏🙏🙏
Humus kya hota hai sir ?????
Sir please dairy science
Theory
Elementary idea of milk secretion, colostrums its nature and properties, composition.
Physicalproperties& food value of milk, factors influencing, the quality and quantity of milk produced, PFA/BIS Specifications for different milks production or clean milk, adulteration of milk and its detection. MILK PROCESSING:Receiving of milk, staining, filteration, classification, standardization, cooling. pasteurization, sterilization and homogenization, packaging and distribution of milk, Cleaning and sanitization of dairy equipments and Machinery. MILKMICROORGANISM
: Types of microorganism in milk, sources of contamination testsemployed to ascertain the quality of milk & various quality control measures. Fermentation in milk. MILK PRODUCTS:Composition of cream, different methods of cream separation factors
affecting the rechness of cream and essentials of successful cream separation objects of ripening
natural cream ripening and ripening with starters, neutralization of cream for buttermaking.
BUTTER: Composition of butter, making of butter from ripened cream. Sweet cream and whole milk Factors influencing churning Judging of butter common defects of butter andtheir causes factors influencing the quality and composition of butter.
GHEE:Manufacture of ghee ghee, AG marking of ghee. from cream and butter. Composition, factors affecting the quality of
FROZEN and FERMENTED MILK PROCUCTS:Classification of ice-cream, Role of
ingredients, standardization and manufacture of ice-cream. Defects in ice-cream, Marketing of ice- cream. Manufactures of fermented milk products such as Dahi. Cultured butter milk and yoghurt.Condensed and Evaporated milk product. Milk powders and baby food.