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Project topics and materials on "Impact of microbial contamination"

• 1. MICROBIAL CONTAMINATION OF YOGHURT

  » 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...Continue Reading »

  Item Type: Project Material |  50 pages |  32,035 engagements |