TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of content
CHAPTER ONE
1.0 Introduction
CHAPTER TWO
Literature review
2.1 Chemical composition of milk
2.2 History of yoghurt
2.3 Traditional method of Yoghurt production
2.4 Processing of yoghurt
2.5 Yoghurt quality
2.6 Yoghurt pasteurization
2.7 Yoghurt preservation
2.8 Refrigeration of yoghurt
2.9 Yoghurt flavor
2.10 Quality control of yoghurt
2.11 Microbiological analysis
2.12 Pathogenic bacteria
2.13 Yoghurt spoilage
2.14 Biochemical analysis
2.15 Yoghurt pH
CHAPTER THREE
3.0 Materials and methods
3.1 Sample collection
3.2 Analysis of sample
3.3 Identification of isolates
3.4 Bacteria identification
3.5 Biochemical tests
3.6 Sugar fermentation
CHAPTER FOUR
4.1 Result
CHAPTER FIVE
5.0 Discussion, conclusion and recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix
CHAPTER ONE
1.0 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 of milk may be used to make yoghurt, but modern production is dominated by cow milk. It is the fermentation of the milk sugar (Lactose) into lactic acid that gives yoghurt its gel-like texture and characteristics tang (Davis, 1974).
Milk is often regarded as being nature’s most complete food. It earns this reputation by providing many of the nutrients which are essential for the growth of the human body. It is an excellent source of protein, vitamins, minerals particularly calcium and
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