Introductory Dairy Microbiology

Hygienic milk production system; microbial quality of milk produced under organized v/s unorganized milk sector in India and comparison with developed countries; microbial and non microbial contaminants, their sources and entry points in milk during various stages of production; Good Hygiene Practices (GHP) during milk production operations Microorganisms associated with raw milk; morphological and biochemical characteristics of important groups and their classification; significance of different groups of bacteria i.e. psychrotrophs, mesophiles, thermodurics, and thermophiles in milk. Microbiological changes in bulk refrigerated raw milk; Impact of various stages like milking, chilling, storage and transportation on microbial quality of milk with special reference to psychrotrophic organisms; Direct and indirect rapid technique for assessment of microbial quality of milk. Role of microorganisms in spoilage of milk; souring, curdling, bitty cream, proteolysis, lipolysis; abnormal flavors and discoloration. Mastitis milk: Processing and public health significance, organisms causing mastitis, somatic cells secreted in milk; detection of somatic cell count (SCC) and organisms causing mastitis in milk. Milk as a vehicle of pathogens; Food infection, intoxication and toxic infection caused by milk borne pathogens like E. coli, Salmonella typhi, Staph aureus, Bacillus cereus etc. Antimicrobial substances in milk: immunoglobulin, lactoferin, lysozymes, LP systems etc.