+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

MICROBIAL CONTAMINATION OF YOUGHURT

  • Type:Project
  • Chapters:5
  • Pages:65
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)

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 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. The coccus which is the Streptococcus thermophilus grows faster than the Rod which is the Lactobacillus bulgaricus and is primarily responsible for acid production while the rod adds flavor and aroma. The growth of these Microorganisms causes the transformation of milk's sugar, lactose into lactic acid. This process gives yoghurt it's texture. The associative growth of the two organisms results in acid production at a rate greater than that produced by them individually. 
Yoghurt is generally made from a standardized mixture containing whole milk, partially defatted milk, condensed skim milk cream and non fat dry milk. Alternatively milk may be partly concentrated by removal of 15- 20% water in a vacuum pan or by heating. While the microorganisms fermenting milk confers on it certain health benefits inadequate pasteurized milk may contain microorganism of special importance to man. (Boor and Murphy, 2002). In which its presence or absence in milk may reflect success or failure of good manufacturing practice (GMP) or cause infection when consumed together with food. This is of economic significance in Africa where the HIV/AIDS and cancer scourge has left the public who consume milk products immune suppressed and prone to bacterial and fungi infection. (Boor,2001). 
Health complications associated with consumption of inadequately pasteurized milk products include serious infections that are hard, to treat with antibiotics. This becomes clinically significant if organisms isolated from an assessed sample is resistant to conventional antibiotics. Thus, can confer antibiotic resistance to the infected host while providing no alternative drug (Gould, 1994). Heat treated yoghurt do not contain lactic acid bacteria as these are killed during post fermentation. Yoghurt manufacturing companies mainly market "heat treat" yoghurt to prolong it's shelf life (Hove et al, 1999). It is important however to evaluate the microbial gravity of some milk products sold in Nigeria. This project work aims at assessing the antimicrobial susceptibility pattern of microorganisms present in yoghurt sold in Enugu.

MICROBIAL CONTAMINATION OF YOUGHURT

Share This

Details

Type Project
Department Microbiology
Project ID MCB0104
Price ₦3,000 ($9)
Chapters 5 Chapters
No of Pages 65 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0104
    Price ₦3,000 ($9)
    Chapters 5 Chapters
    No of Pages 65 Pages
    Format Microsoft Word

    Related Works

    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... Continue Reading
    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... Continue Reading
      CHAPTER ONE 1.0   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... Continue Reading
    Abstract The determination of heavy metal composition of onu-asata well water has been carried out using standard analytical procedure. This result of the heavy metal determination of Onu-asata well water revealed that the concentration of lead in the water is 2.2mg/L, iron (5.3mg/L), Zinc (2.1mg/L), Copper... Continue Reading
    ABSTRACT This study was undertaken to assay the elemental concentration in some Irish potatoes and soils from farmlands in an ex-mining area at Dahwol-vwana village, Jos-south L.G.A, Plateau state, Nigeria. The total heavy metal concentrations (for Irish potato and soil samples) were obtained using Atomic Absorption Spectrometer. It was observed... Continue Reading
    ABSTRACT This study was undertaken to assay the elemental concentration in some Irish potatoes and soils from farmlands in an ex-mining area at Dahwol-vwana village, Jos-south L.G.A, Plateau state, Nigeria.... Continue Reading
    TABLE OF CONTENTS Title page         -       -       -       -       -       -       -       -       i... Continue Reading
    1.0 INTRODUCTION A toilet is a sanitation fixture used for storing or disposal of human urine and feaces. (Oxford Dictionary, 1997). In developed countries, different forms porcelain flush toilets are common. Seats are usually used in west while squat toilets are common in East Asia. These are connected to sewer system in most urban areas and to... Continue Reading
    ABSTRACT Ten (10) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as  Staphylococcus aureus  (35%) Escherichia coli  (15%) Streptococcus species (15%)  Pseudomanas  (35%) . The most frequently isolated organism was  Staphylococcus and Pseudomonas . The total viable... Continue Reading
    ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading