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Lesson 1: Introduction
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Scope and Importance of Dairy Microbial Technology
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Lesson 2: Fundamentals of Dairy Microbiology
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Lesson 3: Classification of Dairy Microorganisms
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Lesson 4: Morphology and Characteristics of Microorganisms
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Lesson 5: Microbial Growth and Growth Requirements
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Lesson 6: Microbial Physiology and Metabolism
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Lesson 7: Microflora of Raw Milk
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Lesson 8: Sources of Microbial Contamination in Milk
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Lesson 9: Microbiology of Mastitis Milk
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Lesson 10: Psychrotrophic Microorganisms in Milk
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Lesson 11: Mesophilic
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Thermophilic and Thermoduric Microorganisms
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Lesson 12: Microbial Changes During Milk Storage
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Lesson 13: Microbiological Grading of Raw Milk
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Lesson 14: Microbiological Quality of Pasteurized Milk
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Lesson 15: Microbiology of UHT and Sterilized Milk
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Lesson 16: Effects of Heat Processing on Microorganisms
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Lesson 17: Microbiology of Cream
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Lesson 18: Microbiology of Butter
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Lesson 19: Microbiology of Ghee
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Lesson 20: Microbiology of Cheese
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Lesson 21: Microbiology of Paneer and Chhana
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Lesson 22: Microbiology of Khoa and Traditional Dairy Products
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Lesson 23: Microbiology of Yogurt and Dahi
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Lesson 24: Microbiology of Fermented Dairy Products
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Lesson 25: Dairy Starter Cultures
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Lesson 26: Lactic Acid Bacteria in Dairy Products
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Lesson 27: Starter Culture Selection and Characteristics
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Lesson 28: Starter Culture Propagation and Preservation
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Lesson 29: Direct Vat Set Cultures
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Lesson 30: Microbial Fermentation in Dairy Industry
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Lesson 31: Beneficial Microorganisms in Dairy Products
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Lesson 32: Probiotics and Functional Dairy Foods
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Lesson 33: Microbial Spoilage of Milk
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Lesson 34: Microbial Spoilage of Dairy Products
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Lesson 35: Proteolysis and Lipolysis in Dairy Products
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Lesson 36: Microbial Defects in Dairy Products
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Lesson 37: Foodborne Pathogens in Dairy Products
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Lesson 38: Microbial Food Safety
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Lesson 39: Microbial Contamination Control
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Lesson 40: Microbiological Testing of Milk and Dairy Products
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Lesson 41: Rapid Methods for Microbial Detection
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Lesson 42: Microbiological Quality Assurance
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Lesson 43: Good Manufacturing Practices and Microbial Control
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Lesson 44: Good Hygienic Practices and Sanitation
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Lesson 45: Cleaning-in-Place and Microbial Control
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Lesson 46: HACCP and Microbiological Safety
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Lesson 47: Environmental Microbiology of Dairy Plants
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Lesson 48: Microbiology of Dairy Plant Water and Air
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Lesson 49: Biofilms in Dairy Processing
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Lesson 50: Bacteriophages in Dairy Industry
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Lesson 51: Antimicrobial Systems in Dairy Processing
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Lesson 52: Bacteriocins and Biopreservation
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Lesson 53: Microbial Stress and Injured Cells
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Lesson 54: Antibiotic Resistance in Food Microorganisms
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Lesson 55: Microbial Genetics and Dairy Applications
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Lesson 56: Industrial Microbiology and Dairy Biotechnology
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Lesson 57: Fermenter and Bioreactor Technology
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Lesson 58: Microbial Enzyme and Metabolite Production
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Lesson 59: Modern Dairy Microbial Technologies
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Lesson 60: Overall Dairy Microbial Technology
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