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Basic concepts of fermentation

Types of fermenters

Physical and chemical properties of milk

Microbiological analysis of milk part I

Microbiological analysis of milk part II

Food Fermentations - Part III - Idli fermentation

Control systems in fermenter

Brief history of immunology

Batch, fedbatch and continuous fermentation

Cheese fermentation

Yoghurt fermentation

Viral cultivation techniques

Modes of bacterial reproduction

Louis Pasteur - Contributions to Science

World of microbes