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 5000
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).
Related Project Materials
EVALUATING THE EFFECTIVENESS OF APPRENTICESHIP PROGRAMS IN DIFFERENT SECTORS
Abstract: This study evaluates the effectiveness of apprenticeship programs in various sect...
An Evaluation of the Relationship Between Audit Committees and Financial Transparency: A Study of Nigerian Breweries Plc
Background of the Study
Audit committees are integral to corporate governance frameworks, tasked with overseeing financi...
ORAL LITERATURE AS A MEDIUM OF TEACHING MORAL VALUES TO SELECTED SCHOOLS
Abstract
Oral literature means oral works of high merit which are products of the creative use of imagination by the artist of the spoken...
An Appraisal of the Adequacy of Mental Health Education in Nursing Curricula in Federal University, Birnin Kebbi
Background of the Study
Mental health education is a critical component of nursing curricula, preparing...
The impact of continuing education on the professional development of nurses in Sokoto South Local Government Area, Sokoto State
Background of the study
In the dynamic field of healthcare, the professional development of nurses is critical for ensurin...
The impact of adult literacy programs on the economic empowerment of women in Gombe Local Government Area, Gombe State.
Background of the Study
Adult literacy programs have been increasingly recognized as a catalyst for socio-economic transformation, partic...
The Effect of Vote Counting Transparency on Post-Election Violence in Chanchaga Local Government Area, Niger State
Background of the Study
Post-election violence is a significant challenge facing many democracies aroun...
The Impact of Political Debates on Voter Decision-Making in Tarauni LGA, Kano State: A Case Study of Televised Debates
Background of the Study
Televised political debates have become a prominent feature of electoral campaigns, offering can...
INFLUENCE OF TELEVISION ADVERTISING ON CONSUMER BUYING HABITS OF GUINNESS STOUT IN IKEJA COMMUNITY OF LAGOS STATE
Abstract
The study was on the Influence of Television on Consumer Buying Habits of Guinness Stout in Ikeja Community of Lagos State. It s...
An Evaluation of the Role of Big Data Analytics in Enhancing Public Policy in Nigeria
Background of the Study
Big data analytics has emerged as a transformative tool in public policy, enabling governments to...
