Paneer Processing Technologies
College Level - Milk Product

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Project Work

Packages comprises of

Recorded Lectures
Study Material - Pdf
Edp
Assessment followed by certificate after completion of 50 %
Prototype Project view of minimum duration
Mentorship
Submission of Project
Certificate after successful completion of project work

₹500.00

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Overview

This course focuses on the process of how to launch Paneer Processing Technology. This course will discuss in detail each step that an entrepreneur will need to succeed in this field.

Paneer curd is made by the coagulation of milk proteins during processing. Large protein clumps are generated during this process, trapping fat and other colloidal and dissolved particles. When milk's pH exceeds 4.6, the isoelectric point of its main protein, casein, coagulation occurs.

Recorded Lectures 5 Lectures

Introduction to Paneer

Locked 0:30:00

Market Potential

Locked 0:29:00

Machine and Equipment

Locked 0:24:00

Packaging of Paneer

Locked 0:27:00

Paneer Processing

Locked 0:25:00

Study Material 4 Lectures