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Introductory Dairy Microbiology ICAR e course PDF Download E Krishi Shiksha

Introductory Dairy Microbiology ICAR e course PDF Download E Krishi Shiksha
Introductory Dairy Microbiology ICAR e course PDF Download E Krishi Shiksha
Introductory Dairy Microbiology ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Introductory Dairy Microbiology ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of  Introductory Dairy Microbiology ICAR E course Free PDF Book Download e krishi shiksha:

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



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