1. BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY REPARED YOGHURT

» ABSTRACT Bacteriological Assessment of commercially prepared yoghurt was carried. The pour plate technique was employed using Nutrient Agar, de man Rogosa sharpe (Mrs) and CLEO (Cystein, Lactose, Electrolyte Deficiency) fo bacteria. Gram staining and biochemical tests were carried out to identify th…Continue Reading »