The National Education Policy (NEP-2020) emphasizes a holistic,
flexible and multidisciplinary approach in higher education with a focus
on conceptual understanding, critical thinking and skill development. In
alignment with this vision and as per the revised syllabus prescribed by
KBC NMU, Jalgaon, and the subject MB-217: Dairy Microbiology has
been designed for S.Y.B.Sc. Microbiology students to provide a strong
foundation in the Dairy Microbiology.
Dairy Microbiology is the branch of microbiology; introduce the
importance of microbiology in dairy contexts to the students of Students
of Humanities and Commerce Faculty, emphasizing the significance of
microorganisms in Dairy. Book highlight milk’s role in the global food
supply, emphasizes the critical importance of microbial quality for food
safety and product development, and the crucial role of microorganisms in
milk and dairy products is central, encompassing both beneficial aspects
like flavor development through fermentation and negative aspects such as
spoilage and the presence of food borne pathogens.
This book has been written in a student-friendly manner to meet
the requirements of the revised curriculum. Each unit is structured
systematically with clear explanations, illustrative examples, diagrams
and end-of-unit exercises to reinforce learning outcomes.
The authors express their sincere gratitude to the academic fraternity,
colleagues and institutions for their encouragement and guidance. We
also acknowledge the support of the publisher, M/s Prashant Publications,
Jalgaon, for their cooperation in bringing out this edition in time and in an
elegant format.
While utmost care has been taken in preparing the manuscript, the
authors sincerely regret any errors or omissions that might have occurred.
We wholeheartedly welcome constructive feedback, suggestions and
comments from teachers and students, which will be invaluable in
improving future editions.