FOOD AND DAIRY MICROBIOLOGY

Paper Code: 
MBL 602
Credits: 
03
Contact Hours: 
45
Objective: 

Course Outcomes (COs):

 

          Course Outcomes

Learning and teaching strategies

Assessment Strategies

Upon completion of the course learners will be able to:

CO 78: acquaint with basic microbiology of foods and beverages

CO 79: get acquainted with  role of microbes in Dairy industry

CO 80: evaluate the industrial aspect of dairy fermentations

CO 81: identify the characteristics of  spoilage microorganisms

CO 82: rationalize the use of standard methods and procedures for the microbiological analysis of food and various methods of food preservation

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation
 

 

10.00
Unit I: 
Industrial Food fermentations

• Introduction, food fermentation

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

 

8.00
Unit II: 
Microbiology of Milk

• Sources of Milk contamination and their control

• Microbiology of raw and pasteurized milk, Biochemical changes in fermented milk. (Fermentation of lactose to lactic acid, hydrolysis of proteins and lipid).

• Study of spoilage organisms in dairy industry.

• Introduction to Probiotics

 

10.00
Unit III: 
Industrial Dairy fermentations.

Classification of various groups of microorganisms associated with dairy industry

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

• Starter cultures for fermented dairy products (Streptococcus thermophillus, Lactobacillus bulgaricus).

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

 

10.00
Unit IV: 
Food spoilage and Quality assurance

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)

7.00
Unit V: 
Food preservation methods and quality assurance

• 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), BIS (Bureau of Indian Standards).

 

ESSENTIAL READINGS: 
  • Food Microbiology by W.C. Frazier, D.C. Westhoff , K.N. Vanitha. 5 th edition. McGraw Hill Education. 2013.
  • Modern Food Microbiology by J.M. Jay, M.J. Loessner, D.A. Golden. 7 th edition. Springer. 2006.
  • Fundamental Food Microbiology by B. Rayand A. Bhunia. 5th edition. CRC press. 2013.
  • Food Microbiology by M. R. Adams, M. O. Moss, P. McClure. 4 th edition. Royal Society of Chemistry. 2015.
  •  Food Microbiology: Fundamentals and Frontiers by M. P. Doyle, L. R. Beuchat. 3 rd edition. ASM press. 2007.
  •  Food Microbiology: An Introduction by T. Montville, K. Matthews, K.Kniel. 4 th edition. ASM press. 2017.
  • De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007
  • Britz, T.J. and Robinson, R.K. 2008. Advanced Dairy Science and Technology. 1st ed. Blackwell Publ. Ltd., UK.
  • Fernandes, R. 2009. Microbiology Handbook: Dairy Products. Royal Society of Chemistry, Revised ed., London.
  • Marth, E.H. and Steele, J. 2001. Applied Dairy Microbiology. 2nd ed. CRC Press, Boca Raton, USA.
  • Robinson, R.K. 2002. Dairy Microbiology Handbook - The Microbiology of Milk and Milk Products. 3rd ed. Wiley-Interscience, New York.
  • Walstra, P., Wouters, J.T.M. and Geurts, T.J. 2006. Dairy Science and Technology. CRC Press, New York.

 

REFERENCES: 

SUGGESTED READINGS:

  • Jay JM, Loessner MJ and Golden DA. (2005). Modern Food Microbiology. 7thedition, CBS Publishers and Distributors, Delhi, India.
  • Lund BM, Baird Parker AC, and Gould GW. (2000). The Microbiological Safetyand Quality of Foods. Vol. 1-2, ASPEN Publication, Gaithersberg, MD.
  • Tortora GJ, Funke BR, and Case CL. (2008). Microbiology: An Introduction. 9thedition. Pearson Education.

e RESOURCES:

J0URNALS:

  • International Journal of Food Microbiology
  • Food Microbiology
  • Journal of Food Microbiology
  • International Dairy Journal

 

Academic Year: 
2022-2023
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