0704-883-0675     |      dataprojectng@gmail.com

THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS

  • Project Research
  • 1-5 Chapters
  • Abstract : Available
  • Table of Content: Available
  • Reference Style: APA
  • Recommended for : Student Researchers
  • NGN 3000

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 also some anti-bacterial substances such as lysozyme, ladoferin (transferin) and lactoperoxidases. In addition to the major constituent, milk contains a large amount of lactose sugar, phosphate, peptone and nitrogenbase enzyme (Clurance et al., 1963). Yoghurt has practically the same food value as the basic milk product (Ruud and Bert, 2004).

        Fermented milk products such as yoghurt contain bacteria from the lactobacilli group. These bacteria occur naturally in the digestive tract and have a cleansing and healing effect. Therefore, the introduction of fermented products like yoghurt into the diet can help prevent certain pathogenic bacteria, which may cause illness. Many people suffer from a condition known as “LACTOSE INTOLERANCE”. This means that they are unable to digest the milk sugar (lactose). Such people can however, tolerate milk if it is fermented to produce foods such as yoghurt. During fermentation, lactic acid producing bacteria breakdown lactose and in doing so eliminate the cause of irritation (Ruud and Bert, 2004).

        In countries where food borne illness are investigated and documented, the relative importance of pathogens like Staphylococcu aureus and Escherichia coli in yoghurt borne infection is well known (Obende, 1999). Diary foods are frequently contaminated with staphylococci and cases of staphylococcal contamination of milk and milk products like yoghurt have been recorded (Umoh et al., 1985). More than 50% of the strains of S. aureus are able to produce enterotoxin associated with food poisoning. The most important source of contamination by S. aureus is the human. (Payre and Wood, 1974).

        The coli forms bacteria are also reported to be contaminants of yoghurt. The study of Obende, (1999) shows that 60% of yoghurt samples analyzed in Enugu Urban are contaminated with coli forms. The source of contamination of coli forms bacteria is through water used or through the workers or utensil used in processing (Gillies and Bodds, 1973).

       




FIND OTHER RELATED TOPICS


Related Project Materials

PRODUCTION AND PERFORMANCE EVALUATION OF BIODIESELS FROM SOME SEED OILS AND THEIR BLENDS WITH DIESEL

ABSTRACT

Two types of biodiesels (methyl esters and butyl esters) were synthesized from Cucurbita pepo, Afzelia africana and Hura crepita...

Read more
AN INVESTIGATION OF THE ANTIMICROBIAL PROPERTIES OF CHLORINE AND ALCOHOL BASED DISINFECTANTS

Background of the study

In hospitals and other health care settings, antiseptics and disinfectants are utilized widely f...

Read more
THE IMPACT OF EARLY CHILDHOOD EDUCATION IN PROMOTING STEM CAREERS AMONG YOUNG CHILDREN

Abstract: This research examines the impact of early childhood education (ECE) in fostering interest an...

Read more
THE EFFECT OF AUDITING AND INVESTIGATING IN SMALL SCALE BUSINESS ORGANIZATION

ABSTRACT

This study was carried out to examine the effect of auditing and investigating in small scale business organiza...

Read more
EFFECT OF CORRUPTION IN NIGERIAN POLICE

​​​​​​​Background of the study

One of the challenges facing national development and economic growth in...

Read more
THE ROLE OF INTERDISCIPLINARY STUDIES IN ENHANCING VOCATIONAL EDUCATION OUTCOMES

Abstract: The role of interdisciplinary studies in enhancing vocational education outcomes...

Read more
THE FACTORS AFFECTING THE ACADEMIC PERFORMANCE OF JUNIOR SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE

ABSTRACT

The aim of this project is to find out the factors responsible for the poor academic performance of students in...

Read more
RESIDENTIAL PROPERTY INVESTMENT AND ITS ASSOCIATED PROBLEMS (A CASE STUDY OF AMORITES ESTATE, OSOGBO).

ABSTRACT

 

 

 

This dissertation is model that examine residential prop...

Read more
THE RELATIONSHIP BETWEEN SPORTS BETTING AND VIEWERSHIP OF ENGLISH PREMIERSHIP LEAGUE (EPL)

EXCERPT FROM THE STUDY

First, in order to deepen the insights into the economic impact of single sports events, it is cr...

Read more
THE ROLE OF TRAINING AND DEVELOPMENT IN MOTIVATING EMPLOYEES

Abstract: THE ROLE OF TRAINING AND DEVELOPMENT IN MOTIVATING EMPLOYEES

Objective: This...

Read more
Share this page with your friends




whatsapp