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Lesson 1: Introduction
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Study Notes
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Scope and Importance of Dairy Microbiology
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Lesson 2: Microorganisms Associated with Milk
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Lesson 3: Sources of Microorganisms in Milk
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Lesson 4: Bacteria in Milk
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Lesson 5: Yeasts and Molds in Dairy Products
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Lesson 6: Classification of Dairy Microorganisms
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Lesson 7: Growth and Multiplication of Microorganisms
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Lesson 8: Factors Affecting Microbial Growth in Milk
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Lesson 9: Microbial Growth Curve
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Lesson 10: Psychrophilic
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Mesophilic and Thermophilic Microorganisms
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Lesson 11: Beneficial Microorganisms in Dairy Products
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Lesson 12: Spoilage Microorganisms in Milk
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Lesson 13: Pathogenic Microorganisms in Milk
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Lesson 14: Coliform Bacteria and Coliform Test
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Lesson 15: Foodborne Pathogens in Dairy Products
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Lesson 16: Microbiological Quality of Raw Milk
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Lesson 17: Microbiological Quality of Pasteurized Milk
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Lesson 18: Microbiological Examination of Milk
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Lesson 19: Standard Plate Count
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Lesson 20: Methylene Blue Reduction Test
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Lesson 21: Resazurin Reduction Test
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Lesson 22: Detection of Coliforms in Milk
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Lesson 23: Microbial Changes During Milk Storage
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Lesson 24: Microbiology of Pasteurization
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Lesson 25: Heat-Resistant Microorganisms
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Lesson 26: Microbiology of Fermented Milk Products
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Lesson 27: Starter Cultures in Dairy Products
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Lesson 28: Lactic Acid Bacteria
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Lesson 29: Microbiology of Yogurt and Dahi
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Lesson 30: Microbiology of Cheese
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Lesson 31: Microbiology of Butter
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Lesson 32: Microbiology of Ice Cream
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Lesson 33: Microbiology of Milk Powder
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Lesson 34: Microbiology of Condensed Milk
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Lesson 35: Microbiology of Whey Products
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Lesson 36: Probiotic Microorganisms
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Lesson 37: Bacteriophages in Dairy Industry
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Lesson 38: Microbial Enzymes in Dairy Processing
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Lesson 39: Microbial Spoilage of Dairy Products
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Lesson 40: Off-Flavors and Defects Caused by Microorganisms
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Lesson 41: Foodborne Diseases Associated with Dairy Products
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Lesson 42: Microbiological Safety of Dairy Products
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Lesson 43: Sanitation and Hygiene in Dairy Plants
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Lesson 44: Cleaning and Disinfection in Dairy Plants
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Lesson 45: Microbiological Standards for Dairy Products
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Lesson 46: Preservation Methods for Dairy Products
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Lesson 47: Microbial Control in Dairy Processing
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Lesson 48: Laboratory Techniques in Dairy Microbiology
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Lesson 49: Culture Media and Microbial Identification
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Lesson 50: Quality Control and Microbiological Testing in Dairy Industry
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