MICROBIOLOGICAL ANALYSIS OF COMMERCIALLY PREPARED YOGHURT

  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0462
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 29 Pages
  • Methodology: Scientific Method
  • Reference: YES
  • Format: Microsoft Word
  • Views: 518
  • Report This work

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

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 registered [ Sample G, H, I, J.]. total viable count (TVC) of the samples
ranged from 3.25x102 (sample B) to 5.0x104 (sample F) for
registered samples (A to F) and 8.2x104 cfu/ml (sample A) to 2.12x105
cfu/ml (sample J). staphylococcal count ranged  from 2.0x102 cfu/ml (sample B and F)
to 9.6x104 cfu/ml (sample J). which is within the acceptable limit
for microbiological quality for readily to eat food samples. Sample B  was negative for taphylococcus aureus. TCC ranges from 1.0x102 cfu/ml
(sample B) to 5.0x104 cfu/ml (sample E) for registered and non-registered
samples, sample C showed no growth of coliform. Total Fungal count ranged from
1.0x102 cfu/ml (sample A and D) to 4.0x104 cfu/ml (sample
G). sample B,  and D showed  no growth of fungi. Organism isolated include

Escherichia coli, Staphylococcus aureus, Salmonella spp,  Citrobacter

spp and Lactobacillus

spp. Aspergillous spp and candida
albicans
was also isolated from the samples. Results shows that yoghurt sold
in Umuahia showed  presence of coliforms,
bacteria and fungi which poses great health risk to consumers. 

TABLE OF CONTENTS

Abstract                                                                                                                                       

CHAPTER ONE: INTRODUCTION

1.0  
Introduction                                                                                                                            1

1.1  
Justification of study                                                                                                              2

1.2    Objectives                                                                                                                              2

CHATER TWO: LITERATURE REVIEW

2.1     History                                                                                                                                  3

2.2     Processing of yoghurt                                                                                                           4

2.2.1.   Modifying milk composition                                                                                             4

2.2.2   Pasteurization and Homogenization                                                                                   4

2.2.3   Fermentation                                                                                                                       6

2.2.4   Flavour                                                                                                                                6

2.3.  
Yoghurt preservation                                                                                                             7

2.4.  
Quality control of yoghurt                                                                                                    8

2.5.  
Nutritional health effect                                                                                                      10

2.5.1.    Probiotics                                                                                                                        10

2.6     Spoilage                                                                                                                               11

CHAPTER THREE:  MATERIALS AND
METHOD

3.1   Study Area                                                                                                                             13

3.2    Sample Collection                                                                                                                13

3.3   
preparing of Media                                                                                                              13

3.4   
Isolation and enumeration of microorganism                                                                     14

3.5   
Characterization and Identification of Isolates                                                                   14

3.5.1   Gram Staining                                                                                                                   14

3.5.1   Biochemical test                                                                                                                15

CHAPTER FOUR

4.1     Result                                                                                                                                  18

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1.    Conclusion                                                                                                                         27

5.2.    Recommendation                                                                                                               27

References

MICROBIOLOGICAL ANALYSIS OF COMMERCIALLY PREPARED YOGHURT
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0462
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 29 Pages
  • Methodology: Scientific Method
  • Reference: YES
  • Format: Microsoft Word
  • Views: 518
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 MCB0462
    Fee ₦5,000 ($14)
    Chapters 5 Chapters
    No of Pages 29 Pages
    Methodology Scientific Method
    Reference YES
    Format Microsoft Word

    Related Works

    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 of milk may be used to... Continue Reading
    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 of milk may be used to... Continue Reading
    ABSTRACT  Microbiological and physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf- life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in... Continue Reading
    ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading
    ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading
    CHAPTER ONE 1.0     Introduction Manihot esculenta with common names ‘‘cassava’’, is a woody shrub of the spurge family, Euphorbiaceae native to South America. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava can also be... Continue Reading
    ABSTRACT The composition and bleaching properties of Nteje clay in comparison with two commercially available adsorbents (activated carbon and fuller’s earth) were investigated to study its competence for use as an alternative to high cost imported adsorbents. The modification of the raw clay sample was carried out by acid activation to enhance... Continue Reading
    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  ... Continue Reading
    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  ... 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
    Call Us
    whatsappWhatsApp Us