Theory:

1.1.             MILK SYNTHESIS AND PRODUCTION

1.1.1.       Dairy Livestock

1.1.2.       Milk biosynthesis

1.1.3.       Milking

1.1.4.       Collection & storage

1.2.             RAW MILK CHEMICAL PROFILE

1.2.1.       Components

1.2.2.       Colloidals

1.2.3.       Physical properties

1.2.4.       Nutritional value and health effects

1.3.

1.3.1.       Sources of raw milk contamination

1.3.2.       Principal microorganisms contaminating raw milk

1.3.3.       Role of microorganisms present in raw milk

1.3.4.       Impact of storage and treatment on raw milk microbiology

1.4.             RAW MILK HYGIENE, SAFETY & QUALITY

1.4.1.       Contaminants

1.4.2.       Sensory defects

1.4.3.       Milk adulteration

Practical:

1.1.             MILK SYNTHESIS AND PRODUCTION

1.1.1.       Sampling

1.1.2.       Sensory Analysis

1.1.3.       Boiling test

1.1.4.       Alcohol test

1.1.5.       Sediment test

1.1.6.       Acidity test

1.1.7.       Specific gravity

1.2   RAW MILK CHEMICAL PROFILE

1.2.1.        Determination of proteins

1.2.2.       Determination of lactose

1.2.3.       Determination of fat

1.2.4.       Rapid Milk Analyzers

1.3.     RAW MILK MICROBIOLOGICAL PROFILE

1.3.1.       Determination of raw milk microbiological profile by culture dependent methods

1.3.2.       Determination of raw milk microbiological profile by culture independent methods

1.4.     RAW MILK HYGIENE, SAFETY & QUALITY

1.4.1.        Determination of Total Bacterial Count with conventional and rapid methods

1.4.2.       Determination of somatic cells

1.4.3.       Antibiotics detection

1.4.4.       Aflatoxin M1detection

1.4.5.       Milk adulteration detection