Milk and milk processing.
The microbiology of raw milk.
Microbiology of market milks.
Microbiology of cream and butter.
The microbiology of concentrated and dried milks.
Microbiology of ice cream and related products.
Microbiology of starter cultures.
Microbiology of fermented milks.
Microbiology of therapeutic milks.
Microbiology of soft cheeses.
Microbiology of hard cheese.
Maintaining a clean working environment.
Appliication of process control.
Quality control in the dairy industry.