Dairy Microbiology


Department Profile

Facilities for the estimation of microbiological quality of milk and milk products are available in the laboratory. Different starter cultures for the production of cheese, Yogurt, dahi and other fermented products are maintained in the pure form in microbiology lab. Practical sessions with the aid of most modern equipments like BOD and CO2 incubators, refrigerated centrifuge and lyophiliser enhance the knowledge of students.

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