Food safety is a pressing issue that has long posed significant health risks, and many of the challenges faced today are not new. Governments around the world are actively working to enhance the safety of the food supply. This book has been prepared to emphasize the importance of clean milk production, handling, and processing for public health. It provides a concise overview of the various practices that should be adopted for a comprehensive approach to safe market milk and milk products. The discussion on spoilage and pathogenic organisms will help students understand food contamination and the measures necessary for its prevention and control.

The laboratory manual includes experiments designed to train students in the microbiological aspects 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