1. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY
ABSTRACT
A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture comprising streptococcus thermophillus, Lactobacillus acidophilus and Lactobacillus bulgariuos and incu...
2. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
Abstract
Yoghurt is a smooth, viscous get and nutty flavoured dairy product resulting from the acidification of milk by fermentation. This study was conducted to examine the various methods of producing yoghurt; its process development and economical implication of these methods. In the...
3. MICROBIAL CONTAMINATION OF YOGHURT
ABSTRACT
Generally, Yoghurt is made from a standardized mixture of milks. It has evolved over the years as smooth and fermented product. Micro-organisms play a vital role in the success or failure of Yoghurt. This study is therefore aimed at assessi...
4. THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS
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<...
