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| Introductory Dairy Microbiology ICAR e course PDF Download E Krishi Shiksha |
Course Content of Introductory Dairy Microbiology ICAR E course Free PDF Book Download e krishi shiksha:
- Module 1. Hygienic milk
- Lesson 1. Introduction and Significance of dairy microbiology
- Lesson 2. Sources of contamination of milk
- Lesson 3. Hygienic milk production
- Module 2. Classification of dairy microorganisms
- Lesson 4. Morphology and classification of dairy bacteria
- Lesson 5. Characteristics of important microorganisms – I
- Lesson 6. Characteristics of important microorganisms – II
- Lesson 7. Characteristics of spoilage and pathogenic microorganisms – I
- Lesson 8. Characteristics of spoilage and pathogenic microorganisms – II
- Lesson 9. Characteristics of spoilage and pathogenic microorganisms – III
- Lesson 10. Characteristics of dairy associated fungi and bacteriophages
- Module 3. Microorganisms associated with milk
- Lesson 11. Microorganisms associated with raw milk and their significance – I
- Lesson 12. Microorganisms associated with raw milk and their significance – II
- Lesson 13. Role of psychrotrophs in milk
- Lesson 14. Effect of processing on microorganisms in milk
- Module 4. Microbiological methods of milk testing
- Lesson15. Qualitative and quantitative methods of milk testing
- Lesson 16. Dye reduction test
- Lesson 17. Direct microscopic count (DMC)
- Lesson 18. Standard plate count (SPC)
- Lesson 19. Coliform counts in Milk
- Lesson 20. Methods of Enumeration of other groups of bacteria
- Lesson 21. Enumeration of yeast and moulds in Milk
- Module 5. Microbial spoilage of milk
- Lesson 22. Role of microbes in spoilage of milk – Microbial interactions
- Lesson 23. Milk fermentations
- Lesson 24. Abnormal milk fermentations
- Module 6. Mastitic milk
- Lesson 25. Mastitic milk – Suitability for processing and public health significance
- Lesson 26. Detection of mastitic milk
- Module 7. Milk borne diseases
- Lesson 27. Food infection, intoxication and toxi-infection
- Lesson 28. Milk borne Diseases
- Module 8. Antimicrobial substances in milkLesson 29. Antimicrobial Substances in milk
- Module 1. Hygienic milk
- Lesson 1. Introduction and Significance of dairy microbiology
- Lesson 2. Sources of contamination of milk
- Lesson 3. Hygienic milk production
- Module 2. Classification of dairy microorganisms
- Lesson 4. Morphology and classification of dairy bacteria
- Lesson 5. Characteristics of important microorganisms – I
- Lesson 6. Characteristics of important microorganisms – II
- Lesson 7. Characteristics of spoilage and pathogenic microorganisms – I
- Lesson 8. Characteristics of spoilage and pathogenic microorganisms – II
- Lesson 9. Characteristics of spoilage and pathogenic microorganisms – III
- Lesson 10. Characteristics of dairy associated fungi and bacteriophages
- Module 3. Microorganisms associated with milk
- Lesson 11. Microorganisms associated with raw milk and their significance – I
- Lesson 12. Microorganisms associated with raw milk and their significance – II
- Lesson 13. Role of psychrotrophs in milk
- Lesson 14. Effect of processing on microorganisms in milk
- Module 4. Microbiological methods of milk testing
- Lesson15. Qualitative and quantitative methods of milk testing
- Lesson 16. Dye reduction test
- Lesson 17. Direct microscopic count (DMC)
- Lesson 18. Standard plate count (SPC)
- Lesson 19. Coliform counts in Milk
- Lesson 20. Methods of Enumeration of other groups of bacteria
- Lesson 21. Enumeration of yeast and moulds in Milk
- Module 5. Microbial spoilage of milk
- Lesson 22. Role of microbes in spoilage of milk – Microbial interactions
- Lesson 23. Milk fermentations
- Lesson 24. Abnormal milk fermentations
- Module 6. Mastitic milk
- Lesson 25. Mastitic milk – Suitability for processing and public health significance
- Lesson 26. Detection of mastitic milk
- Module 7. Milk borne diseases
- Lesson 27. Food infection, intoxication and toxi-infection
- Lesson 28. Milk borne Diseases
- Module 8. Antimicrobial substances in milkLesson 29. Antimicrobial Substances in milk
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