Book Detail: Starter Cultures and Fermented Milk Products
Author: B. Prajapati, I. Sankara Reddy & V. Sreeja
Course Outline of Starter Culture and Fermented Milk Products 3(2+1)
Module 1. Introduction
Lesson 1. Introduction to Starter Cultures and Fermented Milks
Module 2. Classification Of Starters
Lesson 2. Starters cultures and Their Classification
Module 3. Propagation Of Starter Cultures
Lesson 3. Purpose Of Propagation, Traditional Methods-Advantages And Limitations.
Lesson 4. Mechanically and Chemically Protected Systems for Starter Propagation
Module 4. Metabolism of starters and biochemistry of fermentation
Lesson 5. Metabolism in Starter Cultures
Lesson 6. Vitamin Metabolism in Starter Cultures
Module 5. Quality and activity of starters
Lesson 7. Antimicrobial Compounds Produced By Starters and Interactions among Starter Cultures
Lesson 8. Activity & Purity Test and Standards for Starter Cultures
Module 6. Causes of slowness of starters
Lesson 9. Problems associated with starter itself, with control of starters, with milk and with production method
Lesson 10. Bacteriophage action ultra structures, classification, detection and control
Module 7. Preservation and forms of starters
Lesson 11. Need For Preservation, Criteria For Selection Of Method, Preservation Techniques
Module 8. Forms of Starters
Lesson 12. Liquid, Frozen, Dried, Concentrated And DVS Cultures
Module 9. Genetic improvement of starters
Lesson 13. Scope And Need, Characteristics Which Can Be Manipulated, Genetic Tools – Mutation, Conjugation, Transformation, Transduction, Electroportion, Protoplast Fusion And Genetic Engineering
Lesson 14. Plasmids, Value of improved strain
Module 10. Starter distillates
Lesson 15. Composition of Synthetic and Bacterial Distillates, Production and Application
Module 11. Introduction – Fermented Milk Products
Lesson 16. History, Definitions/ types, Classification of fermented milk products
Module 12. Yoghurt
Lesson 17. Definition, types and microflora, starter symbiosis, enumeration of yoghurt starters.
Lesson 18. Types of yoghurts, Yoghurt Production-significance of each processing steps.
Lesson 19. Post production processing of yoghurt into various types, Biochemistry of yoghurt
Lesson 20. Nutritive value, Therapeutic value, Spoilage, defects and quality assurance.
Module 13. Dahi
Lesson 21. Definition and standards, Methods of production, Types of starters
Lesson 22. Desirable properties of dahi and factors influencing it , Composition of dahi
Lesson 23. Modified dahi- Bhapa dahi and misti dahi, Defects
Module 14. Cultured butter milk
Lesson 24. Preparation of cultured butter milk, Composition and Quality Characteristics
Lesson 25. Flavour in cultured butter milk, advances in CBM production
Module 15. Probiotics, Acidophilus and Bifidus milk products
Lesson 26. Probiotics: Importance, Definition, Types and selection criteria for cultures
Lesson 27. Probiotic products, Production flow diagrams and effects of processing on microbiological quality.
Lesson 28. Acidophilus and Bifidus Products
Lesson 29. Nutritional, Therapeutic, Safety and Quality aspects of Probiotic products
Module 16. Kefir
Lesson 30. Kefir-Manufacture, Composition, Nutritional and Therapeutic Properties
Module 17. Koumiss
Lesson 31. Koumiss- Manufacturing, Nutritive and therapeutic Values
Module 18. Other fermented milks
Lesson 32. Kishk, Yakult, Villi
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