YOGHURT PRODUCTION

  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0134
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 58 Pages
  • Methodology: Scientific
  • Reference: YES
  • Format: Microsoft Word
  • Views: 3.9K
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853
TABLE OF CONTENTS

CHAPTER ONE
1.0 INTRODUCTION 

CHAPTER TWO
2.0    LITERATURE REVIEW
2.1    PRODUCT DESCRIPTION 
2.2    PRODUCTION OF YOGHURT MATERIALS
2.3    VARIETIES IN YOGHURT PRESENTATION 
2.4    HEALTH BENEFITS OF YOGHURT 
2.5    NUTRITIONAL PROFILE OF YOGHURT 
2.6    FACTOR THAT ALTER THE QUALITY OF YOGHURT 
2.7    SOURCES OF MICROBIAL CONTAMINATION IN YOGHURT
2.8    INFLUENCE OF CLEANING EQUIPMENT AND SANITIZATION 

CHAPTER THREE
3.0    MATERIALS AND METHOD 
3.1    MATERIALS 
3.2    SAMPLE COLLECTION 
3.3    ANALYSIS OF SAMPLE 
3.4    IDENTIFICATION OF ISOLATES 
3.4.1 BIOCHEMICAL TESTS 
3.5   ANTIBIOTIC SENSITIVITY TEST

CHAPTER FOUR
4.0   RESULT 

CHAPTER FIVE
5.0  DISCUSSION/CONCLUSION 
      REFERENCES
      APPENDIX 1
YOGHURT PRODUCTION
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0134
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 58 Pages
  • Methodology: Scientific
  • Reference: YES
  • Format: Microsoft Word
  • Views: 3.9K
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0134
    Fee ₦5,000 ($14)
    Chapters 5 Chapters
    No of Pages 58 Pages
    Methodology Scientific
    Reference YES
    Format Microsoft Word

    Related Works

    TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2 Aim and Objectives of the Study 1.3 Significance of the Study 1.4 Statements of the Problem 1.5 Limitations of the Study CHAPTER TWO 2.0 Literature Review 2.1 Properties and Characteristics of Yoghurt 2.2... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilusenjoys a faster growth than L hulgricus.  It adds flavours and aroma to the yoghurt, though both organisms in... Continue Reading
    ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68... 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 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
    ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading
    ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading
    ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium.   100% of the samples were found to have the concentration of heavy metals below the safe limit recommended by world health... 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
    Abstract This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us