Book Detail: Microbiological Quality and Safety in Dairy Industry
Language: English
Pages: 216
Author: Naresh Goel & H. V. Raghu, Suja Senan, P. Jayaram
Price: Free
Course Outline: Microbiological Quality and Safety in Dairy Industry 3(2+1)
Module 1. Concept of quality, safety and food laws
Lesson 1. Consumer awareness about quality and safety of dairy foods: The changing scenario
Lesson 2. Concepts of quality control, quality assurance and food safety
Lesson 3. Global quality and food safety standards: An overview
Lesson 4. Considerations in food laws and regulations
Lesson 5. Integrated food law, its main features and functions
Module 2. Food Safety and quality management systems
Lesson 6. Concept of quality management system (QMS) – ISO 9000: 2000
Lesson 7. Principles of Quality Management System (QMS) – ISO 9000: 2000
Lesson 8. Standard requirement for Quality Management System (QMS)- ISO 9001: 2000
Lesson 9. Introduction to Food Safety Management System (FSMS)- ISO 22000
Lesson 10. HACCP concept and Principle
Lesson 11. TQM tools and Techniques
Lesson 12. Statistical quality control
Module 3. Plant Hygiene and sanitation
Lesson 13. Concept of Hygiene and sanitation
Lesson 14. Personnel hygiene
Lesson 15. Equipment hygiene
Lesson 16. Environmental hygiene
Lesson 17. Treatment and disposal of dairy waste water
Module 4. Microbiological risk profile and safety criteria for dairy products
Lesson 18. Microbiological risk profile: Concepts
Lesson 19. Microbiological criteria and sampling guidelines
Lesson 20. Risk profile and criteria for milk, fat rich products, concentrated and dried milks
Lesson 21. Risk profile and criteria for frozen, fermented and indigenous products and dairy by-products
Module 5. Techniques for Microbiological analysis
Lesson 22. Biosafety concepts
Lesson 23. Enumeration of hygiene indicator organisms
Lesson 24. Enumeration of E. coli/E. coli O157:H7
Lesson 25. Enumeration of Salmonella and Shigella
Lesson 26. Enumeration of Listeria monocytogenes
Lesson 27. Enumeration of Staphylococcus aureus
Lesson 28. Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens
Lesson 29. Rapid enumeration of hygiene and Safety indicator organisms
Lesson 30. Monitoring antibiotics residues and aflatoxin M1
Lesson 31. Biosensors for monitoring contaminants
Feedback: After Reading these ICAR eCourse, please give your feedback for improve of the e-Course contents on this website. Click Here
Disclaimer: The information on this website does not warrant or assume any legal liability or responsibility for the accuracy, completeness or usefulness of the courseware contents.
The contents are provided free for noncommercial purpose such as teaching, training, research, extension and self-learning.
If you are facing any Problem than fill form Contact Us
If you want share any article related Agriculture with us than send at info@agrimoon.com or What’s app +91-7900900676 with your contact detail.
Soil science is a specialized branch of agriculture which associated with the different areas of soil…
In an instrumentation and Process control system, data is acquired by measuring instruments and transmitted…
Dairy Cattle Nutrition and Reproduction is Improving energy balance by increasing energy intake through additional…
Human nutrition is the process by which substances in food are transformed into body tissues and…
B.Tech (Dairy Technology) The course ware material is prepared as per ICAR approved syllabus for…
At present the Fundamentals of horticulture may be defined as the science and technique of…
Download our App
Download Now