FOOD AND DAIRY MICROBIOLOGY

Introduction, food fermentation, the science and technology.

Fermented foods (Soya sauce, bread, Sauerkraut, idly), fermented beverages (wine, Beer)

Sources of Milk contamination and their control

Micro flora of raw milk, market milk.

Microbiology of pasteurized and sterilized milks.

Study of spoilage type organisms in dairy industry.

Cheese- (Milk, microorganisms, enzymes and other additives). Cheese production: steps involved in manufacture of cheese, preservation, classification and nutritional aspects. Introduction to Probiotics

Classification of various groups of microorganisms associated with dairy industry

Acid fermented milks (Yoghurt, Cultured butter milk, Kefir).

Starter cultures for fermented dairy products (Streptococcus thermophillus, Lactobacillus bulgaricus,). Metabolism of starter cultures, biochemical changes in fermented milk. (Fermentation of lactose to lactic acid, hydrolysis of proteins and lipid).

General Principle underlying spoilage: Chemical changes caused by micro organisms. Spoilage of different kinds of foods (Cereals, sugar products, vegetables, fruits, meat, eggs, canned foods)

Food preservation by Radiations (UV, Gamma and microwave),

Food preservation by low and high Temperature,

Chemical preservation and naturally occurring antimicrobials.

Quality assurance: Microbiological quality standards of food. Government regulatory practices and policies – FDA (Food and Drug Administration), EPA (Environmental Protection Agency), HACCP (Hazard Analysis and critical control points), ISI(Indian Standard Institute)