KSKVKU Kachchh University BSc. Sem-IV, MI - 205, Food and Dairy Microbiology Syllabus

[sumit]

Semester - IV
Course MI-205


Food and Dairy Microbiology
Unit I. Microbes in Food Infection and Poisoning
1. Food as a substrate for microorganisms (1 hr)
2. Microbial flora of foods: Milk, fruits, vegetables, meat, eggs (2 hr)
3. Factors affecting kinds and numbers of microorganisms, intrinsic and extrinsic
factors (2 hr)
4. Food and milk borne infections (2 hr)
A. Sources of contamination
B. Major food and milk borne diseases
5. Food poisoning (3 hr)
A. Microorganisms involved, sources of contamination
B. Role of Staphylococcus aureus, Clostridium botulinium and Salmonella
spp
C. Molds as poisoning agents


Unit II. Microbial Food Spoilage and Preservation
1. Microbial Spoilage of food (4 hr)
A. Causes of spoilage
B. Biochemical changes caused by microbes
C. Spoilage of milk and milk products, fruits, vegetables, eggs, meat
D. Spoilage of canned foods
2. Preservation of food and Milk (6 hr)
A. General principles
B. Methods of preservation
i. Use of aseptic handling
ii. High temperature: Pasteurization, sterilization, canning
iii. Low temperature: Refrigeration and freezing
iv. Dehydration
v. Osmotic pressure
vi. Preservatives
vii. Radiations: Ionizing and non ionizing radiation


Unit III. Microbes as Food and Food Products
1. Fermented dairy products (5 hr)
A. Starter culture
B. Cheese: Types, curdling, processing, ripening
C. Other fermented dairy products‐ Yogurt, cultured buttermilk, acidophilus
milk, Kefir and cultured sour milk
D. Introduction to probiotics, prebiotics and synbiotics
2. Indian fermented food products: Pickles, idli, Khaman and bread (2 hr)
4. Microbes as food: Mushrooms, spirulina and yeasts (3 hr)


Unit IV. Methods in Food Microbiology
1. Biological methods: Generalized scheme for microbiological examination (5 hr)
A. Direct microscopic examination, colony forming units (CFU),
B. Most probable number (MPN),
C. Identification of specific group or species of microorganisms
2. Bacteriological analysis of milk (3 hr)
A. Grading of milk: Resazurin test
B. Determination of efficiency of pasteurization: Phosphatase test
C. Determination of MPN
D. Acid-fast staining
3. Microbiological criteria of food safety (2 hr)

Text Books:
1. Pelczar Jr, M J, Chan E C S, Krieg N R, (1986), Microbiology: An
Application Based Approach, 5th edn. McGraw-Hill Book Company, NY
2. Frazier W C and Westhoff D C (1988), Food Microbiology, 4th edn.
McGraw-Hill Book Company, NY.
3. Prescott L, Harley J P, and Klein D A, (2008), Microbiology, 7th edn. Wm C.
Brown - McGraw Hill, Dubuque, IA.