This course is designed to provide dairy farmers with foundational knowledge and hands- on skills in scientific milk production, hygienic milk handling, processing, and value addition of dairy products. The curriculum emphasizes scientific management practices for improving milk yield, quality, and animal health, along with clean milk production, storage, and processing techniques. Participants will gain practical exposure to preparation of value-added dairy products such as curd, paneer, ghee, butter, flavoured milk, and other traditional products.
The course also introduces dairy entrepreneurship, marketing strategies, cost–benefit analysis, packaging, and awareness of government schemes to promote sustainable income generation.