Department of Dairy Microbiology

The objective of the department is to impart theoretical and practical knowledge on microbiological aspects of fluid milk, milk products and other foods for the undergraduate and postgraduate students and orient masters’ students to take up research work projects. In addition to this basic objective, the department is also aimed at providing training to the farmers and quality control personnel on clean milk production and microbiological analysis of milk and milk products, respectively.

Teaching Activities:

B.Tech. (Dairy Technology) and M.Tech. (Dairy Microbiology) students are taught about basic aspects of microbiology followed various microorganisms associated with fluid milk and milk products, the effect of processing steps on the growth and survival of these microorganisms, defects associated with various types of microorganism and their control measures and various foodborne pathogens encountered in milk and milk products and their elimination or control procedures. Recognizing the importance of microflora in human health and welfare, a course is dedicated to basic aspects of starter cultures, their use in the manufacture of fermented milks and various types of cheeses and a special category cultures called probiotics, which have been proven to have beneficial health aspects on consumers. Students are also taught about the quality and safety monitoring aspects of milk and milk products wherein they are exposed to various national and international food laws and food management systems such as FSSA, CODEX, ISO-9000 series, ISO -22000, ISO – 14000 standards. Finally a brief exposure is given on the various aspects of food microbiology viz. food preservation, food spoilage and the industrial importance of microorganisms covering the use of bioagents for the production of various substances such as alcohol, vinegar, vitamins, antibiotics etc. In the PG programme the students are trained to conceive, plan and execute the research project of their own choice and interest.

Courses Offered: UG Courses (As per the ICAR V Deans Committee):

PG Courses:

Faculty Profile:

In addition to the above teaching staff, there is one technician with M.Sc. (Microbiology) qualification and one lab attendant in the department.

Research Activity: Research Projects Taken up by the Staff – Completed

M.Tech. Research Projects - Completed

M.Tech. Research Projects – Ongoing

Extension Activity: The department also provides training to rural farmers on various aspects of clean milk production and also trains the dairy quality control personnel on the microbiological testing of milk and milk products. In addition to this, the departmental staff also extends cooperation to the national regulatory agencies such as FSSAI, EIC etc. in the inspection of dairy plants and providing inputs for the formulation of standards.

Equipment Available in the Department

1. Bench Top Fermenter
2. Bench Top Refrigerated Centrifuge
3. BOD Incubator
4. Laminar Air Flow Units
5. Biosafety Cabinet  (A2 type)
6. Deep Freezer (– 20 °C)
7. Freeze Drier
8. Gel electrophoresis unit
9. Microscope – Phase contrast, Bright field, Dark field with photomicrography attachment
10. UV-VIS Spectrophotometer
11. UV transilluminator
12. Ultra Low Deep Freezer (-85°C)
13. Water Purification System
14. Spiral Plater
15. pH Meter
16. High Sensitivity Balance
17. Colony Counters
18. Waterbaths
19. Autoclaves
20. Incubators
21. Hot air oven
22. Membrane Filtration systems
23. Turntable
24. Auto-pipettes of various capacities
25. Refrigerators

Awards and Rewards Received by the Staff: