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 2. Processing Techniques and naturally occurring preservatives : i. Bacteriological aspects of processing techniques like bactofugation, thermisation, pasteurization (in detail process is expected), sterilization and boiling. BACTOFUGATION  Introduction Bactofugation is the process of removal of microorganisms from milk using centrifugal force.  It is a special form of separation of microorganisms, mainly spore formers (Bacilli/Clostridia) to enable milk to be sterilized at lower temperature-time combinations.  Most of the microorganisms are inactivated by pasteurization.  However, the highly heat resistant spores survive pasteurization.  They can lead to significant quality defects in hard cheese, semi-hard cheese or long-life products due to proteolysis, lipolysis and gas formation. Therefore, bactofugation is mainly used in the manufacture of these products.  The objectives of bactofugation are as follows: To improve hygienic quality of milk To a...

 2. Microbiological quality control tests for milk:  i. Dye reduction tests (MBRT/Resazurin) ii. Mastitis test  iii. Somatic cell count  iv. Phosphatase test  Reference: http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5014 https://youtu.be/0XXIntGsBog https://youtu.be/XlmLqLCBFXk file:///C:/Users/kkk/Downloads/ShabuShoukatetal.2018_Chapter-6.pdf https://youtu.be/CQAxUVMBtwQ https://images.app.goo.gl/M1Gq7gfNqxJfp5cf7 https://images.app.goo.gl/M1Gq7gfNqxJfp5cf7 https://www.cargill.co.in/en/mastitis-in-cows-causes,-symptoms,-prevention-and-treatment https://krishi.icar.gov.in/jspui/bitstream/123456789/23634/1/MTC%20Bovine%20Mastitis%20Training%20Manual.pdf https://ahdb.org.uk/somatic-cell-count-milk-quality-indicator https://ahdb.org.uk/somatic-cell-count-milk-quality-indicator https://en.wikipedia.org/wiki/Somatic_cell_count https://www2.helsinki.fi/en/unitube/video/079b5bb5-34b4-4111-93e5-67fedcd2f5c4 https://meridian.allenpress.com/jfp/article/31/11...

 3. Microbiological quality of indigenous ( originating or occurring naturally in a particular place;)   dairy products:  i. Khoa  ii. Kulfi  iii. Shrikhand  iv. Paneer  v. Curd/ Buttermilk http://courseware.cutm.ac.in/wp-content/uploads/2020/05/6.-Microbiology-of-Traditional-Dairy-Products.pdf http://cbseacademic.nic.in/web_material/Curriculum/Vocational/2015/Fluid_milk_processing_XII/Dairy-products-theory%20XII.pdf Introduction Since the production of various indigenous milk products is in the hands of ‘ halwais ’ (sweet makers) and rural areas, where unhygienic processing conditions are prevalent, the products are grossly contaminated.  The contamination results into a considerable increase in the population of spoilage organisms, thereby, lowering the keeping quality of the products.  The entry of pathogens which have great significance from the public health point of view is a major issue as the products are consumed by different se...