Weeks | Topics |
1 |
Milk and its properties/ Relationship between milk and microorganisms
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2 |
Bacterial families that are pathogens and spoilage agents in milk and dairy products: Enterobacteriaceae family
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3 |
Bacterial families that are pathogens and spoilage agents in milk and dairy products: Micrococcaceae and Bacillaceae families
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4 |
Bacterial families that are pathogens and spoilage agents in milk and dairy products: Clostridiaceae, Mycobacteriacea and Listeriaceae families.
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5 |
Pathogenic bacterial families in milk and dairy products: Brucellaceae and Vibrionaceae families
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6 |
Sporeless, smooth rod bacteria: family Lactobacillaceae
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7 |
Sporeless, smooth rod bacteria: Streptococcaceae family
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8 |
Sporeless, irregular rod-shaped bacteria: families Bifidobacteriaceae and Brevibacteriaceae
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9 |
Sporeless, irregular rod-shaped bacteria: families Microbacteriaceae, Propionibacteriaceae, Corynebacteriaceae and Eubacteriaceae
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10 |
Psychrotrophic bacteria (Pseudomonadaceae, Campylobacteriaceae, Flavobacteriaceae, Aeromonadaceae, Alcaligenaceae, Achromobacter Iaceae and Moraxellaceae families)
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11 |
Enzymes of psychrotrophic bacteria and their effects on milk and dairy products
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12 |
Important yeasts and molds in dairy technology
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13 |
Rickettsiae and viruses in dairy technology
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14 |
Food intoxications and infections
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