Dairy microbiology

Presence and control of microorganisms in milk and its derivatives.
Sources of contamination in the production and distribution process.
Factors that affect microbial development.
Application of the basic principles relating to the prevention of microbiological hazards and quality control in dairy production (good manufacturing standards, the HACCP method).
Functional classification of micro-organisms of dairy interest.
Microorganisms and transformation of milk derivatives.
Natural starters.
Selected starters.
Bacteriophages in the dairy industry.
Microbiological aspects of dairy products.
Microflora of raw milk.
Microbiology of liquid milks (pasteurized milk, UHT).
Microbiology of milk powder.
Microbiology of yogurt and fermented milks.
Probiotics.
Microbiology of cream and butter.
Microbiology of fresh, soft and long ripened cheeses.
Defects of microbiological origin in milk and derivatives.