Dairy Microbiology

1. Classification of Microorganisms
2. Prokaryotic and Eukaryotic Microorganisms
3. Microbial Growth and Nutrition
4. Diversity of Microorganisms
5. Microbial Genetics and Immunology
6. Milk Microflora
7. Milk Spoilage
8. Mastitis and Public Health
9. Clean Milk Production
10. Microbiology of Fluid Milk
11. Milk-borne Diseases
12. Microbiology of Cream and Butter
13. Microbiology of Condensed, Evaporated and Dried Milks
14. Microbiology of Ice Cream
15. Microbiology of Indigenous Dairy Products
16. Starter Cultures in Dairy
17. Probiotics and Fermented Milk Products
18. Food Safety and Quality Systems
19. Rapid Microbial Detection Techniques
20. Animal Husbandry and Dairy Management

Dairy Chemistry

• Specific compositional differences among milk from various species
• Factors affecting composition of milk
• Colloidal state and emulsion
• Physico-chemical properties of milk: density, specific gravity, surface tension, viscosity, refractive index, freezing point, electrolytes, ionic equilibria, buffer capacity, oxidation-reduction potential, thermal conductivity
• Fundamentals of human nutrition and nutrient requirements of different age groups
• Nutritional value of milk from different species
• Digestion and absorption
• Vitamins, hormones
• Milk intolerance and hypersensitivity
• Food additives, toxic elements, antibiotics, radionuclides in milk and milk products
• Nutraceuticals, antioxidants, food toxins, anti-nutritional factors
• Chemistry of milk: definition, structure, classification, physico-chemical properties of carbohydrate, lipid, protein, lactose
• Estimation techniques and principles for milk constituents
• Chemistry of different milk products

Dairy Technology

• Status of dairy industry in India and abroad
• Principles and practices for production of high-quality milk (Clean Milk Production)
• Milk procurement methods, payment systems, quality assessment, detection of adulterants, transportation
• Methods of raw milk preservation
• Physical properties, chemical composition and legal standards of cow, buffalo and other species milk
• Centrifugal separation, clarification, bactofugation and factors affecting efficiency
• Homogenization: theories, efficiency, factors affecting process and impact on milk
• Thermal processing of milk
• Pasteurization and sterilization: principles and methods
• UHT processing and aseptic packaging
• Special milks
• Cleaning and sanitization of dairy equipment
• Detection of adulterants and preservatives
• Operation Flood and recent dairy policies
• Traditional Indian dairy products: classification, characteristics, legal standards, manufacture, packaging, shelf-life, defects
• Fat-rich dairy products: cream, butter, margarine, fat spreads, butter oil, ghee — processing, standards, defects
• Ice cream and frozen milk products: definition, classification, composition, processing, freezing technology, packaging and storage
• Cheese: history, definition, classification, milk quality, pre-treatments, additives, manufacture of Cheddar, Gouda, Mozzarella and Swiss cheese, rennet types, ripening, storage, defects
• Condensed and dried milks: definition, standards, processing, stabilizers, defects, instantization, infant foods, malted milk foods
• Packaging materials: characteristics, legal requirements, MAP, aseptic packaging systems
• Dairy by-products: processing methods, physico-chemical characteristics, nutritional value, legal standards
• Membrane processing
• Waste management of dairy plants