Safety is a matter of concern for human. Unsafe food has posed considerable health problems from time immemorial and many food safety problems encountered today are not new. The governments all over the world are doing their best to improve the safety of food supply.
This book is presented with a view to provide the students on the various importance of clean milk production, handling and processing to public health. The book gives in a nutshell the importance of adopting various practices for a holistic approach towards safe market milk and milk products. The description of spoilage and pathogenic organism will help the students to think in terms of investigating food contamination and thus their preventive and control measures.
The experiments given in the laboratory manual are meant to train the students in the microbiological aspect and safety of food.
1. Introduction 2. Morphology of Microorganism 3. Growth of Microorganisms 4. Sources of Contamination of Milk and its Control 5. Hygienic Milk Production 6. Handling of Raw Milk 7. Starter Culture 8. Normal and Abnormal Fermentation 9. Bacteriophage 10. Milk Borne Diseases and Control Milk Borne Diseases: Infections, Intoxications and Toxi-Infections 11. Mastitis 12. Specific Diseases 13. Antimicrobial Systems in Milk 14. Hygienic Aspects of Dairy Equipment 15. Microbiological Quality Control for Milk and Milk Products 16. Milk Legislation Grading of Milk