Skilled Base Elective MB 3511 Dairy Microbiology Practical 1. Microbiological analysis of milk: Enumeration of bacteria. (Standard Plate Count (SPC) and Direct Microscopic Count) – raw milk and pasteurized milk

 1. Microbiological analysis of milk: Enumeration of bacteria. (Standard Plate Count (SPC) and Direct Microscopic Count) – raw milk and pasteurized milk.




Reference link:

https://youtu.be/4hi6GYxhPNQ

https://youtu.be/8Btuff5NL-k

https://youtu.be/xaBHSgNQAeg

https://himedialabs.com/TD/S024.pdf

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=101515

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=101513#:~:text=Direct%20Microscopic%20Count%20(DMC)%20is,of%20bacteria%20present%20in%20milk.&text=The%20method%20is%20useful%20for,sources%20of%20contamination%20of%20milk.


http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=101515

https://foodsafety.foodscience.cornell.edu/sites/foodsafety.foodscience.cornell.edu/files/shared/documents/CU-DFScience-Notes-Bacteria-Raw-Milk-Review-09-08.pdf

https://bio.libretexts.org/Learning_Objects/Laboratory_Experiments/Microbiology_Labs/Book%3A_General_Microbiology_Lab_Manual_(Pakpour_and_Horgan)/Lab_09%3A_Standard_Plate_Count

http://milkfacts.info/Milk%20Microbiology/Microbial%20Standards.htm

http://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/food_technology/food_microbiology/07.conventional_methods_of_detectionand_enumeration_of_microbes_in_foods/et/87_et_m7.pdf

https://link.springer.com/chapter/10.1007%2F0-387-23413-6_10

https://digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=4819&context=gradschool_disstheses



Comments

Post a Comment

Popular posts from this blog

3. Plant disease epidemiology : Concepts of monocyclic, polycyclic and polyetic diseases withone example of each, disease triangle and forecasting of plant diseases.

Image
  3. Plant disease epidemiology Concepts of monocyclic, polycyclic and polyetic diseases with one example of each, disease triangle and forecasting of plant diseases. Studying plant diseases in a particular plant population is known as plant disease epidemiology (PDE) .  Plant diseases are caused by the vast circle of diversified pathogens which continuously tend to undergo mutations and recombination, thus generating their new strains efficiently for their survival in the ecosystem. PDE involves the striving efforts of the researchers to intervene( take part in something so as to prevent or alter a result or course of events)   the favorable conditions of plant disease development thus considerably lowering the economic losses .  Firstly in 1963, J.E van der Plank introduced about the tools that could have been possibly used for predicting epidemic break down of some diseases caused by foliar pathogens .  Visually, PDE involves integrated strategy vi...
Read more

Definition and Composition of milk (The ‘major’ and ‘minor’ constituents of milk)

Image
Definition  of milk : Milk may be defined as the normal secretion of the mammary glands of mammals. OR Milk may be defined as the whole, fresh, clean, lacteal  secretion obtained by the complete milking of one or more healthy milch animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically  colostrum-free, and containing the minimum prescribed percentages of milk fat and milk-solids-not-fat. In India, the term ‘milk’, when unqualified, refers to cow or buffalo milk, or combination of the two. CHEMICAL COMPOSITION: It is important that the student first become familiar the chief constituents of milk, leaving until later a consideration of those which are present in small quantities, even though they may be important. A chemist might describe milk as, essential an emulsifying of fat in a watery solution of sugar and mineral salts, and w Percentage   ...
Read more

Preservation of Milk by Pasteurization & its storage; Methods of Pasteurization – LTH, HTST, UHT

Image
Preservation of Milk by Pasteurization & its storage a.  Methods of Pasteurization – LTH, HTST, UHT  b.  Storage specifications after pasteurization  c.  Phosphatase test and its significance  Methods of Pasteurization – LTH, HTST, UHT History:       The term    pasteurization has been coined after the name of Louis Paster of France, who in 1860-18 demonstrated that heating wine at a temperature between 122 to 140 ⁰  F ( 50 to 60 ⁰ C) killed the spoilage organisms and helped in its preservation .  The application of this process gave rise to the new term ‘Pasteurization’ which soon become current in technical language .  Although Louis Paster pioneered studies on heat-treatment for preservation, pasteurization of milk was first attributed to Dr Soxhlet of Germany in 1886. B.        Defination: The    term pasteurization , as applied to market milk today, refers to the proces...
Read more