-
MICROBIAL CONTAMINATION OF YOUGHURT
-
You can get the complete material / full content @ a service support fee of ₦4,800.00(10-USDT) only
-
- Contributor: mr-chris
- engagements: 901
- Case No: 685557ip
- Request PDF:
-
-
ABSRACT - [ Total Page(s): 1 ]A DETAILED STUDY ON MICROBIAL CONTAMINATION OF YOUGHURT
... Continue Reading
CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.0 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 to as starter cultures. The starter cultures may be a pure culture of a particular species of Lactobacillus or a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in a 1: 1 ratio ... Continue Reading
-
ABSRACT - [ Total Page(s): 1 ]A DETAILED STUDY ON MICROBIAL CONTAMINATION OF YOUGHURT
... Continue Reading
-
