YOGHURT PRODUCTION


  • Department: Microbiology
  • Project ID: MCB0134
  • Access Fee: ₦5,000
  • Pages: 58 Pages
  • Chapters: 5 Chapters
  • Methodology: Scientific
  • Reference: YES
  • Format: Microsoft Word
  • Views: 5,741
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TABLE OF CONTENTS

CHAPTER ONE
1.0 INTRODUCTION 

CHAPTER TWO
2.0    LITERATURE REVIEW
2.1    PRODUCT DESCRIPTION 
2.2    PRODUCTION OF YOGHURT MATERIALS
2.3    VARIETIES IN YOGHURT PRESENTATION 
2.4    HEALTH BENEFITS OF YOGHURT 
2.5    NUTRITIONAL PROFILE OF YOGHURT 
2.6    FACTOR THAT ALTER THE QUALITY OF YOGHURT 
2.7    SOURCES OF MICROBIAL CONTAMINATION IN YOGHURT
2.8    INFLUENCE OF CLEANING EQUIPMENT AND SANITIZATION 

CHAPTER THREE
3.0    MATERIALS AND METHOD 
3.1    MATERIALS 
3.2    SAMPLE COLLECTION 
3.3    ANALYSIS OF SAMPLE 
3.4    IDENTIFICATION OF ISOLATES 
3.4.1 BIOCHEMICAL TESTS 
3.5   ANTIBIOTIC SENSITIVITY TEST

CHAPTER FOUR
4.0   RESULT 

CHAPTER FIVE
5.0  DISCUSSION/CONCLUSION 
      REFERENCES
      APPENDIX 1
  • Department: Microbiology
  • Project ID: MCB0134
  • Access Fee: ₦5,000
  • Pages: 58 Pages
  • Chapters: 5 Chapters
  • Methodology: Scientific
  • Reference: YES
  • Format: Microsoft Word
  • Views: 5,741
Get this Project Materials
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