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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 to as starter cultures. The starter cultures may be a pure culture of a particular species of Lactobacillus or a mixed culture of Streptococcus thermophilus andLactobacillus bulgaricus in a 1: 1 ratio. The coccus which is theStreptococcus thermophilus grows faster than the Rod which is theLactobacillus bulgaricus and is primarily responsible for acid production while the rod adds flavor and aroma. The growth of these Microorganisms causes the transformation of milk's sugar, lactose into lactic acid. This process gives yoghurt it's texture. The associative growth of the two organisms results in acid production at a rate greater than that produced by them individually.
Yoghurt is generally made from a standardized mixture containing whole milk, partially defatted milk, condensed skim milk cream and non fat dry milk. Alternatively milk may be partly concentrated by removal of 15- 20% water in a vacuum pan or by heating. While the microorganisms fermenting milk confers on it certain health benefits inadequate pasteurized milk may contain microorganism of special importance to man. (Boor and Murphy, 2002). In which its presence or absence in milk may reflect success or failure of good manufacturing practice (GMP) or cause infection when consumed together with food. This is of economic significance in Africa where the HIV/AIDS and cancer scourge has left the public who consume milk products immune suppressed and prone to bacterial and fungi infection. (Boor,2001).
Health complications associated with consumption of inadequately pasteurized milk products include serious infections that are hard, to treat with antibiotics. This becomes clinically significant if organisms isolated from an assessed sample is resistant to conventional antibiotics. Thus, can confer antibiotic resistance to the infected host while providing no alternative drug (Gould, 1994). Heat treated yoghurt do not contain lactic acid bacteria as these are killed during post fermentation. Yoghurt manufacturing companies mainly market "heat treat" yoghurt to prolong it's shelf life (Hove et al, 1999). It is important however to evaluate the microbial gravity of some milk products sold in Nigeria. This project work aims at assessing the antimicrobial susceptibility pattern of microorganisms present in yoghurt sold in Enugu.
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. FUNGAL COLONIZATION ON HUMAN BODY SURFACES
» ABSTRACT The samples of male and female body surfaces in Osun State Polytechnic Iree were collected for culturing analysis. Two fungi were isolated an...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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2. ISOLATION IDENTIFICATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN
» TABLE OF CONTENTSCHAPTER ONE1.0 Introduction 1.1 Statement of the problem 1.2 Aims/Objective of the Study 1.3 Limitation of the Study 1.4 Significance...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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3. COMPARATIVE ANALYSIS OF PIPEBORNE WATER AND OTHER SOURCES OF WATER WITHIN ENUGU METROPOLIS FOR HUMAN CONSUMPTION.(INDEPENDENCE LAYOUT LOCALITY)
» ABSTRACT Comparative examination of three main sources of water supply in Independence layout Enugu was carried out with a view to determine their lev...Continue Reading »Item Type & Format: Project Material - Ms Word | 44 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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4. FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH
» ABSTRACTFish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Opara...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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5. PREVALENCE OF MULTIDRUG RESISTANT LIVESTOCK ASSOCIATED STAPHYLOCOCCUS AUREUS ISOLATED FROM NASAL PASSAGE OF HEALTHY CATTLE IN KARA MARKET OGUN STATE N...
» ABSTRACT Staphylococcus aureus, ‘one of the most adaptable and virulent pathogens in modern times’ is a facultative anaerobic Gram positiv...Continue Reading »Item Type & Format: Project Material - Ms Word | 82 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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6. DETECTION OF SCHISTOSOMASPECIES IN CENTRAL RIVER REGION OF THE GAMBIA
» ABSTRACT A study on schistosomiasis infection was carried out among students, farmers and fishers (fishermen/women) from four villages in the Central ...Continue Reading »Item Type & Format: Project Material - Ms Word | 100 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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7. MICROBIOLOGICAL ASSESSMENT OF INDOOR AND OUTDOOR AIR OF FAITH MEDIPLEX HOSPITAL, BENIN CITY
» ABSTRACT This study was aimed at investigating the microbial load and the quality of indoor air Faith Mediplex Centre, Benin City, to ascertain their ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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8. MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT
» ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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9. THE DETERMINATION OF IN VITTRO ANTIBACTERIAL EFFECTS OF GARLIC (Allum sativum) AGAINST Staphylococcus aureus ISOLATED FROM BURN WOUNDS
» CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the study It has been known throughout history that garlic has always been in use worldwide by various ...Continue Reading »Item Type & Format: Project Material - Ms Word | 34 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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10. COMPARATIVE EVALUATION OF ANTIBODY PRODUCTION IN BROILERS VACCINATED WITH NEWCASTLE DISEASE VACCINES IN KANO METROPOLIS, NIGERIA
» ABSTRACT The incidence of Newcastle disease (ND) in Nigeria is high and is a persistent cause of mortality and (or) morbidity among vaccinated chicken...Continue Reading »Item Type & Format: Project Material - Ms Word | 132 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT