Milk and Milk Product Microbiology, Excellent Food, Healthy Cow, Stored and Treated, Grow Rapidly

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Microbiology Microbiology Introduction Landmarks in the History of Microbiology Discovery of Microscope Discovery of Microbial Life Abiogenesis Versus Biogenesis / Microbes and the Origin of Life Spontaneous Generation Doctrine or Abiogenesis Controversy over Spontaneous Generation End of the Debate Fermentation / A Biological Process - Pasteurization / Heating Destroys Microbes Germ Theory of Disease Koch's Postulates: The Pathogenesity Test Pure Culture Concept and Other Microbial Techniques Robert Koch 1843-1910 The Father of Microbial Techniques Growth of Medical Microbiology Causation of Diseases Bacterial Diseases and Their Discoverer Immunization Surgical Antisepsis Rise of Chemotherapy Growth of Plant Pathology Discovery of Viruses Soil Microbiology Other Important Contributions Development of Microbiology Since 1590-2000 in Chronological Form and Investors

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Milk and Milk-Product Microbiology

This branch deals with the microorganisms present in and their role in milk and milk-products. Milk is an excellent food for humans or microorganisms. The milk, when it leaves the udder of a healthy cow, contains more or less no microorganisms.

It generally becomes contaminated in handling and processing. Therefore, if it is not properly stored and treated, the microorganisms grow rapidly and spoil and make it unsafe for human consumption. Besides, some microorganisms are used in the manufacture of various milk-products such as cheese, butter etc.

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Scope of Microbiology Microorganisms and Principles of Biology Medical Microbiollogy and Immunology Principles of Soil Microbiology Industrial Microbiology Food Microbiology Milk and Milk Product Microbiology Water Microbiology Sewage Microbiology Air Microbiology Genetic Engineering Microorganisms in Oil Recovery Microorganisms and Energy Microorgnisms and Mining Future Prospects of Microbiology Classification of Microorganisms Basis of Their Body and Nuclear Organization On the Bassis of Organisms Classification On the Basis of Nutrition On the Basis of Oxygen Requirements On the Basis of Temperature Requirements On the Basis of Distrubution On the Basis of Economic Importance On the Basis of Osmotic Conditions Micro-Organisms in Soil / Soil Microflora Micro-Organisms in Water Microbes in Air / Air Microflora Micro-Organisms in Milk / Milk Microflora Important Microbes Present in Milk and Biochemical Changes Micro-organisms in Food / Food Microflora Common Micro-Organisms Responsible for Spoilage of Food Human Body and Microbes / Human Body Microflora