Yoghurt Production

58 PAGES (0 WORDS) Microbiology Project

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Overview
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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

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