This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on the topic stated above.
I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Microbiology for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.
PRELIMINARY PAGES
CHAPTER ONE
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
CHAPTER TWO
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Theoretical Review of Yoghurt
- 2.2.1 Starter Cultures in Yoghurt
- 2.2.2 Composition of Yoghurt
- 2.2.3 Types of Yoghurt
- 2.2.3.1 Flavored Yoghurt
- 2.2.3.2 Frozen Flavored Yoghurt
- 2.2.3.3 Acidophilus Yoghurt
- 2.2.3.4 Set Yoghurt
- 2.2.3.5 Stirred Yoghurt
- 2.3 Factors Affecting the Quality of Yoghurt
- 2.3.1 Type of Milk
- 2.3.2 Starter Cultures
- 2.3.3 Heat Treatment
- 2.3.4 Storage of Yoghurt
- 2.4 Nutritional Value of Yoghurt
- 2.5 Therapeutic effect of Yoghurt
- 2.6 Stabilizers in Yoghurt
- 2.7 Gum Arabic as Stabilizer on Yoghurt Quality
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Study Area
- 3.3 Utilized Materials and Equipments
- 3.4 Preparation of Media
- 3.5 Yoghurt Samples Collection
- 3.6 Microbiological Analysis
- 3.7 Identification of Fungal Isolates
- 3.8 Purification of Isolates
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
- 4.3.1 Determination of pH
- 4.3.2 Enumeration of Bacterial, Fungal Isolates and the pH of the Yogurts
- 4.3.3 Isolation and Identification of Organisms
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
1.1 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 and Lactobacillus bulgaricus in a 1:1 ratio.
The coccus which is the Streptococcus thermophilus grows faster than the Rod which is the Lactobacillus 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.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitation of the study and Definition of technical terms.
…
