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MB 506 MICROBIOLOGY OF MILK AND WATER                                                                                 (2L+1P) III

Objective
To familiarize the students with the concepts of microbial quality of milk and water, microbial risk assessment and modern concepts of waste water treatment

Theory

UNIT I
Composition of milk and factors affecting the composition, Microbiology of milk, Fermented milk products, Cheese, Pasteurisation, Spoilage of milk and its products, Microbiological methods for examination of milk and its products, Probiotics, Bacteriological standards for milk and milk products.

UNIT II
Microbiology of water, Sources and types of water, Procedures for water purification, Water pollution and its sources, Nuisance bacteria in water, Water-borne disease.

UNIT III
Sewage treatment, Biological oxygen demand, Effluent management, Sewage systems.

Practicals
Instructions on media preparation, Phosphatase test in pasteurized milk, Methylene blue reduction test in milk, Total microbial count in milk (raw, pasteurized and UHT treated milk) and water, Total microbial count in ice cream and curd, Enumeration of lactobacilli in curd and milk, Detection of E. coli in drinking water by β-galactosidase test, Conventional method for enumeration and detection of E. coli in water from different sources (rain, surface water, underground water, water from well) and from sewage, Microbiological examination of sewage effluents.

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