Week Name Description
20 February - 26 February Page COURSE OUTLINE
Page REFERENCES
27 February - 5 March File Lesson 1. INTRODUCTION AND SIGNIFICANCE OF DAIRY MICROBIOLOGY
File Lesson 2. SOURCES OF CONTAMINATION IN MILK
File Lesson 3. HYGIENIC MILK PRODUCTION
6 March - 12 March File Lesson 4. MORPHOLOGY AND CLASSIFICATION OF DAIRY BACTERIA
File Lesson 5. CHARACTERISTICS OF IMPORTANT MICROORGANISMS – I
File Lesson 6. CHARACACTERISTICS OF IMPORTANT MICROORGANISMS – II
File Lesson 7. CHARACTERISTICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS – I
File Lesson 8. CHARACTERISTICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS – II
File Lesson 9. CHARACTERISTICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS – III
File Lesson 10. CHARACTERISTICS OF DAIRY ASSOCIATED FUNGI AND BACTERIOPHAGES
13 March - 19 March File Lesson 11. MICROORGANISMS ASSOCIATED WITH RAW MILK AND THEIR SIGNIFICANCE – I
File Lesson 12. MICROORGANISMS ASSOCIATED WITH RAW MILK AND THEIR SIGNIFICANCE – II
File Lesson 13. ROLE OF PSYCHROTROPHS IN MILK
File Lesson 14. EFFECT OF PROCESSING ON MICROORGANISMS IN MILK
20 March - 26 March File Lesson 15. QUALITATIVE AND QUANTITATIVE METHODS OF MILK TESTING
File Lesson 16. DYE REDUCTION TESTS
File Lesson 17. DIRECT MICROSCOPIC COUNT
File Lesson 18. STANDARD PLATE COUNT
File Lesson 19. COLIFORM COUNTS IN MILK
File Lesson 20. METHODS OF ENUMERATION OF OTHER GROUPS OF BACTERIA
File Lesson 21. ENUMERATION OF YEAST AND MOULDS IN MILK
27 March - 2 April File Lesson 22. ROLE OF MICROBES IN SPOILAGE OF MILK - MICROBIAL INTERACTIONS
File Lesson 23. MILK FERMENTATIONS
File Lesson 24. ABNORMAL MILK FERMENTATIONS
3 April - 9 April File Lesson 25. MASTITIC MILK – SUITABILITY FOR PROCESSING AND PUBLIC HEALTH SIGNIFICANCE
File Lesson 26. DETECTION OF MASTITIC MILK
10 April - 16 April File Lesson 27. FOOD INFECTION, INTOXICATION AND TOXI INFECTION
File Lesson 28. MILK BORNE DISEASES
17 April - 23 April File Lesson 29. ANTIMICROBIAL SUBSTANCES IN MILK
24 April - 30 April Page ACKNOWLEDGMENTS