Microbiology of Fluid Milk

Teacher

Dr. Rajashree Jena

Category

Core Courses

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Course Name : Microbiology of Fluid MIlk

Code (Credit) : CUTM1148 (2-1-0)

Course Objectives

  • To understand the specific group of microorganisms associated with raw milk
  • To acquaint the students about the types of spoilage and public health aspects of fluid milk.
  • To provide in depth knowledge on clean milk production and management strategies.

Course Outcomes

CO1: Able to estimate microbial quality and microbial load in raw milk: PO1, PO2

CO2: Determine the mastitic milk from raw milk: PO4

CO3: Demonstrate the sources of contamination of raw milk: PO4

PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.

PO4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.

Course Syllabus

Module-I: Microbes associated with raw milk (4 hrs)

  • Significance of specific groups of microorganisms in milk i.e. psychrotrophic, mesophilic, thermoduric and thermophillic bacteria - their morphological and biochemical characteristics and classification (2 hrs).
  • Microbial contaminants in raw milk, their sources during various stages of production - milking, chilling, storage and transportation with special reference to psychrotrophic microorganisms (1 hr).
  • Microbiological changes in bulk refrigerated raw milk (1 hr).

Practice (4 hrs)

  • Morphological examination of common dairy microorganisms (size and shape, arrangement and sporulation) (1 hr).
  • Enumeration of psychrotrophic, thermophillic, thermoduric and spore forming bacteria in raw and market milk (1 hr).
  • Estimation of microbial load in raw milk by standard plate count (SPC) and dye reduction tests (MBRT, RRT) (2 hr).

Module-II: Sources of contamination and microbial spoilage of raw milk (4 hrs)

  • Sources of contamination and microbial spoilage of raw milk (1 hr).
  • Types of microbial spoilage - souring, curdling, bitty cream, proteolysis, lipolysis, abnormal flavors and discolouration (2 hrs).
  • Mastitis milk - types of mastitis, causative micro-flora of mastitis, compositional and microbiological changes during mastitis infection, their processing and public health (1 hr).

Practice (4 hrs)

  • Spoilage of milk caused by microorganisms: souring, sweet curdling, gassiness, lipolysis, ropiness, proteolysis and discolouration (2 hrs).
  • Detection of mastitis milks: pH, SLST, somatic cell count, chloride content, Hotis test and CAMP test (2 hrs).

Module-III: Concept of clean milk production (5 hrs)

  • Hygienic milk production system; Cleaning and sanitation of udder, animal, utensils, equipments and dairy farm environment (2 hrs).
  • Microbiological quality of milk produced in organized and un-organized sector in India and comparative information in developed world (1 hrs).
  • Microflora of aseptically drawn milk and its natural antimicrobial systems - immunoglobulins, lactoferrin, lysozyme and lactoproxidase (LP) system (2 hr).

Practice (1 hr)

  • Detection of sources of contamination: Air, water, utensils, equipment and personnel (1 hr).

Module-IV: Microbiological aspects of fluid milk processing (3 hrs)

  • Microbiological aspects of pasteurization, boiling, sterilization, ultra-high temperature (UHT) (1 hr)
  • Microbiological aspects of non-thermal (pulsed field) micro-filtration, bactofugation, standardization and homogenization (1 hr).
  • Bio-film formation during processing and their control measures (1 hr).

Practice (1 hr)

  • Detection of sources of contamination by line testing (1 hr).

Module-V: Public health aspects of fluid milk (4 hrs)

  • Microbial zoonotic diseases transmitted through fluid milk ( 1 hr).
  • Milk borne diseases -food infection, intoxication and toxi-infection caused E. coli, Salmonella typhi, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Shigella species, Campylobacter etc (2 hr).
  • Microbiological grading and legal standards of raw and processed milk (1 hr).

Practice (2.5 hrs)

  • Detection and estimation of coliforms: presumptive, rapid coliform and IMViC Test (1.5 hr).
  • Grading of processed/ market milk by total viable count, coliform and methylene blue reduction time (1 hr).

Suggested Readings:

  • Robinson, R.K. 2002. Dairy Microbiology Handbook - The Microbiology of Milk and Milk Products. 3rd ed. Wiley-Interscience, New York.
  • Marth E.H. & Steele J. 1998. Applied Dairy Microbiology- 2nd ed. Taylor and Francis, New York.
  • Jadav J.S., Grover S., Batish V.K., A comprehensive Dairy Microbiology, Metropolitan, New Delhi.

Online Resources: 

Session Plan

Session 1

Significance of specific groups of microorganisms in milk i.e. psychrotrophic, mesophilic, thermoduric and thermophillic bacteria - their morphological and biochemical characteristics and classification (1 hr).

Session 2

Significance of specific groups of microorganisms in milk i.e. psychrotrophic, mesophilic, thermoduric and thermophillic bacteria - their morphological and biochemical characteristics and classification (1 hr).

Session 3 (Practice)

Morphological examination of common dairy microorganisms (size and shape, arrangement and sporulation) (1 hr).

Session 4

Microbial contaminants in raw milk, their sources during various stages of production - milking, chilling, storage and transportation with special reference to psychrotrophic microorganisms (1 hr).

Session 5 (Practice)

Enumeration of psychrotrophic, thermophillic, thermoduric and spore forming bacteria in raw and market milk (1 hr).

Session 6

Microbiological changes in bulk refrigerated raw milk (1 hr).

Session 7 (Practice)

Estimation of microbial load in raw milk by standard plate count (SPC) and dye reduction tests (MBRT, RRT) (2 hr).

Session 8

Sources of contamination and microbial spoilage of raw milk (1 hr).

Session 9

Types of microbial spoilage - souring, curdling, bitty cream, proteolysis, lipolysis, abnormal flavors and discolouration (1 hr).

Session 10

Types of microbial spoilage - souring, curdling, bitty cream, proteolysis, lipolysis, abnormal flavors and discolouration (1 hr).

Session 11 (Practice)

Spoilage of milk caused by microorganisms: souring, sweet curdling, gassiness, lipolysis, ropiness, proteolysis and discolouration (2 hr).

Session 12

Mastitis milk - types of mastitis, causative micro-flora of mastitis, compositional and microbiological changes during mastitis infection, their processing and public health (1 hr).

Session 13 (Practice)

Detection of mastitis milks: pH, SLST, somatic cell count, chloride content, Hotis test and CAMP test (2 hr).

Session 14

Hygienic milk production system; Cleaning and sanitation of udder, animal, utensils, equipments and dairy farm environment (1 hr).

Session 15

Hygienic milk production system; Cleaning and sanitation of udder, animal, utensils, equipments and dairy farm environment (1 hr).

Session 16 (Practice)

Detection of sources of contamination: Air, water, utensils, equipment and personnel (1 hr).

Session 17

Microbiological quality of milk produced in organized and un-organized sector in India and comparative information in developed world (1 hr).

Session 18

Microflora of aseptically drawn milk and its natural antimicrobial systems - immunoglobulins, lactoferrin, lysozyme and lactoproxidase (LP) system (1 hr).

Session 19

Microflora of aseptically drawn milk and its natural antimicrobial systems - immunoglobulins, lactoferrin, lysozyme and lactoproxidase (LP) system (1 hr).

Session 20

Microbiological aspects of pasteurization, boiling, sterilization, ultra-high temperature (UHT) (1 hr).

Session 21

Microbiological aspects of non-thermal (pulsed field) micro-filteration, bactofugation, standardization and homogenization (1 hr).

Session 22 (Practice)

Detection of sources of contamination by line testing (1 hr).

Session 23

Bio-film formation during processing and their control measures (1 hr).

Session 24

Microbial zoonotic diseases transmitted through fluid milk (1 hr).

Session 25

Milk borne diseases -food infection, intoxication and toxi-infection caused E. coli, Salmonella typhi, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Shigella species, Campylobacter etc. (1 hr).

Session 26

Milk borne diseases -food infection, intoxication and toxi-infection caused E. coli, Salmonella typhi, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Shigella species, Campylobacter etc. (1 hr).

Session 27 (Practice)

Detection and estimation of coliforms: presumptive, rapid coliform and IMViC Test (1.5 hr).

Session 28

Microbiological grading and legal standards of raw and processed milk (1 hr).

Session 29 (Practice)

Grading of processed/ market milk by total viable count, coliform and methylene blue reduction time (1 hr).

Case Studies

Case Studies

Our Main Teachers

Dr. Rajashree Jena

Asst. Professor
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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 6 years of research and teaching experience at […]

Dr. Prasanta Kumar Choudhury

Asst. Professor and Head, Dairy Technology
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Dr. Prasanta Kumar Choudhury is currently working as Assistant Professor and Head in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. He obtained his Ph. D degree from the National Dairy Research Institute, Karnal in the field of Dairy Microbiology. He has more than 9 years of experience at […]