| Topic 1 |
 COURSE OUTLINE |
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REFERENCES |
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| Topic 2 |
 Lesson 1. INTRODUCTION AND SIGNIFICANCE OF DAIRY MICROBIOLOGY |
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Lesson 2. SOURCES OF CONTAMINATION IN MILK |
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Lesson 3. HYGIENIC MILK PRODUCTION |
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| Topic 3 |
Lesson 4. MORPHOLOGY AND CLASSIFICATION OF DAIRY BACTERIA |
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Lesson 5. CHARACTERISTICS OF IMPORTANT MICROORGANISMS – I |
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Lesson 6. CHARACACTERISTICS OF IMPORTANT MICROORGANISMS – II |
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Lesson 7. CHARACTERISTICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS – I |
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Lesson 8. CHARACTERISTICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS – II |
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Lesson 9. CHARACTERISTICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS – III |
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Lesson 10. CHARACTERISTICS OF DAIRY ASSOCIATED FUNGI AND BACTERIOPHAGES |
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| Topic 4 |
Lesson 11. MICROORGANISMS ASSOCIATED WITH RAW MILK AND THEIR SIGNIFICANCE – I |
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Lesson 12. MICROORGANISMS ASSOCIATED WITH RAW MILK AND THEIR SIGNIFICANCE – II |
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Lesson 13. ROLE OF PSYCHROTROPHS IN MILK |
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Lesson 14. EFFECT OF PROCESSING ON MICROORGANISMS IN MILK |
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| Topic 5 |
Lesson 15. QUALITATIVE AND QUANTITATIVE METHODS OF MILK TESTING |
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Lesson 16. DYE REDUCTION TESTS |
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Lesson 17. DIRECT MICROSCOPIC COUNT |
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Lesson 18. STANDARD PLATE COUNT |
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Lesson 19. COLIFORM COUNTS IN MILK |
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Lesson 20. METHODS OF ENUMERATION OF OTHER GROUPS OF BACTERIA |
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Lesson 21. ENUMERATION OF YEAST AND MOULDS IN MILK |
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| Topic 6 |
Lesson 22. ROLE OF MICROBES IN SPOILAGE OF MILK - MICROBIAL INTERACTIONS |
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Lesson 23. MILK FERMENTATIONS |
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Lesson 24. ABNORMAL MILK FERMENTATIONS |
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| Topic 7 |
Lesson 25. MASTITIC MILK – SUITABILITY FOR PROCESSING AND PUBLIC HEALTH SIGNIFICANCE |
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Lesson 26. DETECTION OF MASTITIC MILK |
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| Topic 8 |
Lesson 27. FOOD INFECTION, INTOXICATION AND TOXI INFECTION |
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Lesson 28. MILK BORNE DISEASES |
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| Topic 9 |
Lesson 29. ANTIMICROBIAL SUBSTANCES IN MILK |
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| Topic 10 |
ACKNOWLEDGMENTS |
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