Yoghurt Production

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

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APA

Research, A. (2018). Yoghurt Production. Afribary. Retrieved from https://track.afribary.com/works/yoghurt-production

MLA 8th

Research, Afri "Yoghurt Production" Afribary. Afribary, 03 Feb. 2018, https://track.afribary.com/works/yoghurt-production. Accessed 20 Nov. 2024.

MLA7

Research, Afri . "Yoghurt Production". Afribary, Afribary, 03 Feb. 2018. Web. 20 Nov. 2024. < https://track.afribary.com/works/yoghurt-production >.

Chicago

Research, Afri . "Yoghurt Production" Afribary (2018). Accessed November 20, 2024. https://track.afribary.com/works/yoghurt-production

Yoghurt Production

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