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Project topics and materials on "Effect of microbial contamination"

    1. THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS

    » CHAPTER ONE INTRODUCTION         Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus.         These …Continue Reading »

    📋 Item Type: Project Material | 📄 50 pages | 📖 Chapters: 1-5 | 📝 Ms-Word Format 👁 21,743 views
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