2009~2010

PROJECT REPORT

SUBMITTED by - APOORVAA
B.sc. final\Industrial microbiology
Roll no E N Roll no H~97502
I Express my deep sense of gratitude of prof. P.C. jain department of applied
microbiology and biotechnology ,Dr. hari singh
Gour university, sagar, under whose inspiring guidance and supervision this project
work was planned and completed

APOORVAA
B.sc final .
 Content
Introduction
Historical development
Event with date
Major characteristic
Flavour ,texture, and body development
Quality development t
Type of fermented milk
Leavert
Bacterionicses
Probiotec
Future prospect
Genital enzyme
Self life
Biotechnology of dairy microbiology product
Plasmid concept in starter culture
Gene manipulation