AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Microbiology of Milk and Milk Products

Content

Lectures
I. Microbiology and specifications of thermized, pasteurized and high pasteurized milk
II. Microbiology, microbiological changes and other defects of UHT and powder milk
III. Microbiology, microbiological changes and other defects of condensed milks
IV. Microbiology, microbiological changes and other defects of cream and butter.
V. Microbiology, microbiological changes and other defects of the ice cream.
VI. Microbiology, microbiological changes and other defects of yogurt, and other fermented milk products
VII. Lactic acid bacterial cultures used in the dairy Industry
VIII. Microbiology, microbiological changes and other defects of cheeses
IX. The role of microorganisms in the ripening of cheeses. Acceleration of cheese ripening process
X. Flora of mould-ripened cheeses
XI. Utilization of whey using various microbes
XII. Hygiene of Dairy Industries
XIII. Food poisoning from dairy products

Laboratory courses
i. Microbiological analysis of milk (raw , pasteurized and high pasteurized)
ii. Microbiological analysis of cheese and butter.
iii. Microbiological analyzes, of powder milk and ice cream
iv. Microbiological analysis of yoghurt.
v. Isolation of lactic acid bacteria from yoghurt samples and characterization.
vi. Identification and characterization of lactic acid bacteria
vii. Control of viability and activity of starter cultures
viii. Presentation of a project

Learning results

The course aims to inform the students on the microbiology of milk and its products. Emphases are placed on the knowledge and distinguish of the desired starter cultures and their usage for the manufacturing of safe products, with particular organoleptic and functional characteristics. Finally, special mention is made in the microbiological changes of dairy products, the safety and hygiene of milk industries.
Upon successful completion of this course the student will be able to:

  • think critically on the microbiological quality and safety of milk and its products, both in the production process, and in the storage and distribution chain.
  • Know the tools and techniques of health management and security products milk
  • interpret the problems of microbial degradation of product quality and develop direct ways to address them.
  • Create and present a plan in a case study, partnering with fellow students.

Bibliography

Recommended bibliography
- Μantis Α., Papageorgiou D., Fletouris D., Aggelidis A. (2015). Hygiene and Technology of Milk and Milk Products. Ed. Kyriakidi Bros Α.Ε. ISBN 960-343-594-Χ.
- Microbiology in Dairy Processes: Challenges and Opportunities. Palmiro Poltronieri (Ed.), Willey-Blackwell (2017).
- Robinson, R.K. (2005). "Dairy Microbiology Handbook. The Microbiology of milk and milk products" New York: Willey- Interscience.

Related-journals
- Food Microbiology
- Journal of Food Protection
- International Dairy Journal
- International Journal of dairy Technology
- Dairy Science and technology

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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