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Project topics and materials on "Relevance 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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    2. MICROBIAL CONTAMINATION OF YOGHURT

    » CHAPTER ONE 1.0   INTRODUCTION Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at home. (Willey et al., 2008). In its commercial production, non fat or low fat m…Continue Reading »

    📋 Item Type: Project Material | 📄 50 pages | 📖 Chapters: 1-5 | 📝 Ms-Word Format 👁 41,477 views
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