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Module-I: Microbiology of Cream and Butter (3 hrs)
Practice (4 hrs):
Module-II: Microbiology of Condensed, Evaporated and Dried Products (3 hrs)
Practice (3 hrs):
Module-III: Microbiology of Ice Cream and Indigenous Milk Products (2 hrs)
Practice (4 hrs):
Module-IV: Microbial Safety and Packaging (3 hrs)
Practice (1 hr):
Micro-environment and microbiological defects in pasteurized (ripened/ unripened cream), sterilized and UHT cream (1 hr).
Microbiological examination of raw and pasteurized cream for Standard plate count (SPC), coliform counts direct microscopic count (DMC), lipolytic, proteolytic counts and dye reduction tests (2 hrs).
Micro-environment and entry of spoilage and pathogenic organisms in butter (1 hr).
Microbiological examination of salted and unsalted butter for SPC, coliforms, yeast and mold count, psychrotrophic, lipolytic and proteolytic counts (2 hrs).
Microbial growth during batch/continuous butter making process and microbial defects in butter; Regulatory microbiological standards (1 hr).
Microenvironment of condensed and evaporated milks, their growth/ survival during manufacture and storage (1 hr).
Microbial defects - Bacterial thickening / Mold button formation in SCM; Gassiness/bloating, Bacterial coagulation (Sour and sweet), Bitterness, Fishy flavor in evaporated milk (1 hr).
Microbiological examination of dried milks for SPC, coliforms, S. aureus, B. cereus, E. coli, Salmonella (1.5 hrs).
Microenvironment in ice cream and frozen desserts, their survival during storage, food poisoning out breaks and legal standards (1 hr).
Microbiological examination of ice-cream and other frozen desserts for SPC, coliforms, Staphylococcal counts, Salmonella (1.5 hrs).
Predominance of spoilage and pathogenic organisms in khoa and khoa based sweets – burfi, peda, gulabjamun, etc., and paneer, Chhanna and Chhanna based sweets–rasogulla; kheer, shrikhand, dahi, kulfi etc (1 hr).
Microbiological examination of khoa for SPC, coliforms and staphylococcal counts besides yeast and mold counts (1 hr).
Microbiological examination of paneer and shrikhand for SPC, spores, coliforms, yeast and mold count and Staphylococcal counts (1.5 hrs).
Factors affecting the microbiological quality in reference to production, processing, storage and distribution (1 hr).
Microbiological examination of packaging materials for SPC, Spores and Yeast and mold counts (1 hr).
Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 3 years of research and teaching experience at […]