Microbiology of raw and processed milk.
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Course Material
- Microbiology of raw and processed milk.
- Starter cultures and incubation temperatures
- processing technology used for butter and dairy spreads
- processing technology used for cheese
- processing technologies used for various fermented products ( yoghurt, cultured cream, kefir , buttermilketc)
- whey processing
- Chapters 6
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Farzana Siddique
