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Project topics and materials on "Effect of microbial contamination"

  • 1. THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS

    » CHAPTER ONE 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 been established as the yoghurt starters.         Any sort...Continue Reading »

    Item Type: Project Material |  50 pages |  13,910 engagements | 

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