Microbiology of Food III

Upon successful completion of this course the student will be able to: • Think critically on the microbiological quality and safety of milk and its products, both in the production process, and in the storage and distribution chain. • Know the tools and techniques of health management and security of milk products. • To interpret the problems of microbial degradation of milk products and develop direct ways to address them. • Create and present a plan in a case study, partnering with fellow students.

Objectives

The course aims to inform the students on the microbiology of milk and its products. Acquisition of knowledge to determine the desired starter cultures. Finally, special mention is made of the microbiological changes in dairy products, the safety and hygiene of milk industries.

Prerequisites

Technology of milk and milk products, Food Microbiology

Syllabus

Lectures I. Microbiology and specifications of thermized , pasteurized and high pasteurized milk II. Microbiology, microbiological changes and other defects of UHT and powdered milk III. Microbiology, microbiological changes and other defects of condensed milk IV. Microbiology, microbiological changes and other defects of cream and butter. V. Microbiology, microbiological changes and other defects of ice cream. VI. Microbiology, microbiological changes and other defects of yoghurt and other fermented milk products VII. Lactic acid bacterial cultures used in the dairy Industry VIII. Microbiology, microbiological changes and other defects of cheeses IX. The role of microorganisms in the ripening of cheeses. Acceleration of cheese ripening process X. Flora of mould-ripened cheeses XI. Utilization of whey using various microbes XII. Hygiene of Dairy Industries XIII. Food poisoning from dairy products Laboratory courses: i. Microbiological analysis of milk (raw , pasteurized and highly pasteurized) ii. Microbiological analysis of cheese and butter. iii. Microbiological analysis, of powdered milk and ice cream iv. Microbiological analysis of yoghurt. v. Isolation of lactic acid bacteria from yoghurt samples and their characterization. vi. Identification and characterization of lactic acid bacteria vii. Control of viability and activity of starter cultures viii. Presentation of a project