Course Overview

Paneer Processing technology involves the coagulation of milk proteins to form curd. During this process, large clumps of proteins are formed in which fat and other colloidal and dissolved solids get entrapped. The coagulation of milk occurs when the pH of milk reaches 4.6 which is the isoelectric point of its major protein, casein. You can learn more and more about cheese processing with the help of this iid course. To know more visit www.iid.org.in


Key Highlights

  • To Learn About The Paneer Processing
  • To understand the market potential
  • To Learn the processing Technology
  • To Learn Machine And Equipment

Pre-Requirements

  • HSC
ENHANCE YOUR SKILL AND GET
MSME CERTIFICATE
FROM GOVERNMENT OF INDIA

Sample Certificate

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Demo Assessment

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