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Project topics and materials on "Optimization 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 two species of bacteriae have now been established as the yoghurt starters.         Any sort...Continue Reading »

  Item Type: Project Material |  50 pages |  14,171 engagements | 

• 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 milk is pasteurized cooled to 43°c and are inoculated with known cultures of microorganisms referred...Continue Reading »

  Item Type: Project Material |  50 pages |  32,099 engagements |