Microbiology of Milk and Dairy Products

Course Description

The course aims to provide students with comprehensive knowledge of the microbiology of milk and dairy products. Emphasis is placed on identifying and understanding desirable starter cultures and their application in the production of safe dairy products with specific organoleptic and functional properties. Additionally, the course addresses the microbiological changes that occur in dairy products, as well as the principles of safety and hygiene within the dairy industry.

Theory

1. Microbiology and specifications of thermized, pasteurized and high pasteurized milk
2. Microbiology, microbiological changes and other defects of UHT and powder milk
3. Microbiology, microbiological changes and other defects of condensed milks
4. Microbiology, microbiological changes and other defects of cream and butter
5. Microbiology, microbiological changes and other defects of the ice cream
6. Microbiology, microbiological changes and other defects of yogurt, and other fermented milk products
7. Lactic acid bacterial cultures used in the dairy Industry
8. Microbiology, microbiological changes and other defects of cheeses
9. The role of microorganisms in the ripening of cheeses. Acceleration of cheese ripening process
10. Flora of mould-ripened cheeses
11. Utilization of whey using various microbes
12. Hygiene of Dairy Industries
13. Food poisoning from dairy productsLaboratory courses
    1. Microbiological analysis of milk (raw, pasteurized and high pasteurized)
    2. Microbiological analysis of cheese and butter
    3. Microbiological analysis of powder milk and ice cream
    4. Microbiological analysis of yoghurt
    5. Isolation of lactic acid bacteria from yoghurt samples and characterization.
    6. Identification and characterization of lactic acid bacteria
    7. Control of viability and activity of starter cultures
    8. Presentation of a project