1. Chemistry of Milk

2. Chemistry of Milk Protein

3. Lactose in Milk

4. Lipids (Milk Fat)

5. Enzymes in Milk

6. Minerals in Milk

7. Vitamins in Milk

8. Chemical Quality Assurance in Milk and Dairy Industry

9. Food Laws and Standards

10. Contaminate Pesticide Residues, Antibiotics and Heavy Metals

11. Detection of Adulteration in

12. Calibration of Glasswares

13. Classification of Dairy Microorganisms

14. Microbiological Quality of Market Milk

15. Microbiological Quality Milk Products

16. Microbial Spoilage of Milk

17. Safety Aspect of Milk

18. Antimicrobial Substances in Milk