Department of Dairy Microbiology
Note: ( Pls download it and unzip the file )
- DNA & RNA
- Structure of Bacteria
- Classification of Fungi
- Bacterial Growth
- History of Microbiology
- The Characteristics of Fungi
- Microbial Classification
- Microbial Reproduction
- Microbiology of Soil
- Microbiology of Water
- Microbiology of Air
- The Study of Microbial Structure: Microscopy and Specimen Preparation
- Virus Structure & Function new
- Water Microbiology
- DNA organization,functions and different form
- The Genetic Code,Mutations, and Translation
- Forms and Structure of DNA
- Protein Synthesis
- Introduction to Host-Microbes Interaction
- Different Type of Microbial Interaction
- Process Involved in Gram Staining
- Fungi and its life cycle,Control of Micriorganisms
- U-939_DE23_Lesson2_QFU
- U-939_DE23_Lesson2_Asgnmt
- U-939_DE23_Lesson2_QMCQ
- U-939_DE23_Lesson2_QLQ
- U-939_DE23_Lesson2_QSQ
- U-939_DE23_Lesson2_UContent
- U-939_DE23_Lesson2_QTF
- U-939_DE23_Lesson2_PPT
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- Antimicrobial Compound in Starter Culture
- Starter Culture
- Mechanically and Chemically Protected Systems for Starter Propagation
- Metabolism in Lactic starter culture
- Purpose of Propagation, Traditional Methods-Advantage And Limitations
- Vitamin Metabolism in Lactic Acid Bacteria
- Defects in starter culture
- Bacteriophage
- Activity & Purity Test/Standards for Starter Cultures
- Form and different methods of preservation of Starter culture
- Microbiology of fermented Milk products-Yoghurt
- Microbiology of Fermented Milk Products
- Types,defects in Yoghurt and remedies, and Therapeutic value
- Dahi
- Acidophilus Milk
- Cheese starter
- Kefir and Kumiss
- Bacteriophage and Cause of Starter Failure
- Phase life cycle, Source, Prevention Chemical & Mechanically Protected System for Phase
- Causes of starter failure in dairy Industry
- Factors Affecting Growth and Survival of Microorganisms in Foods
- Scope of Food Microbiology: Basic Aspects, History and Scope of Food Microbiology
- Microbial Spoilage of Cereals and Bakery Foods
- Microbiology of Fruit and vegetables
- Overview of Spoilage
- Physical Methods – Thermal Processing
- Microbiology of Meat, Poultry and Sea Foods
- Microbial Spoilage of Canned Foods
- Food Preservation Non-Thermal Methods: Low Temperature & Freezing
- Food Preservation Advance Non-Thermal Methods – Part-1
- Food Preservation Advance Non-Thermal Methods – Part-2
- Food Preservation-Chemical Methods
- Food Preservation-Natural Antimicrobial Compounds
- Microbiology Of Milk Powder
- Bioprocessing, Advantages of bioprocessing, Historical Developments of Bioprocessing, Criteria in the choice of organism, Media for industrial process, Upstream and downstream processing
- Fermentation processes: Historical development, components of fermenter and types (i.e. submerged, surface and solid-state fermentation)
- Microbiology of Milk Powder
- Fermentation processes: Historical development, components of fermenter and types (i.e. submerged, surface and solid-state fermentation)
- Types of fermenters (batch, fed batch and continuous), functions, design and control; sterilization; growth rate analysis
- Microbial production of industrial products of Course
- Microbiology of Milk Powder
- Microorganisms and Processes Involved in the Production of Single Cell Protein
- Microorganisms and Processes Involved in the Production of Industrial Alcohol, Beer and Wine
- Microbiology of Cream
- Microbiology of Butter
- Microbiology of Ice- Cream
- Microbiology of Concentrated Milk
- Microbiology of Concentrated Milk (SCM)
- Microbiology of Evaporated milk
- Microbiology of the Indigenous Milk Products
- Microbiology of the Indigenous Milk Products – PART II (Heat and acid coagulated products)
- Microbiology of the Indigenous Milk Products Part-III (Some Locally Important Milk Products)
- Concepts Of Quality Control, Quality Assurance and Food Safety
- Significance of Food Quality and Safety issues in India
- Global Quality and Food Safety Standards: An Overview
- Considerations in Food Laws and Regulations
- Integrated Food Law, Its Main Features and Functions
- Microbiological Criteria and Sampling Guidelines
- Sources of Microbial Contamination of Milk and Milk Products
- Principles of Quality Management System (QMS) – ISO 9000:2000
- Concepts of Quality Management System (QMS) – ISO 9000:2000
