Overview

In recent years, the popularity of yoghurt has increased, a delicacy possessing high nutritional values and widely consumed all over the world but highly susceptible to pathogenic microorganisms. This book aimed to ascertain their microbiological and physico-chemical quality with a view to establishing their safety to consumers. The first chapter is introduction to history of yoghurt manufacture. Chapter two introduces basic concepts in fermentation, it treats ingredients, starter culture, manufacturing process, Quality control and factors affecting the quality of yoghurt. Chapter three introduces physico-chemical and microbiological techniques. Chapter four is on result of the work while the last chapter is focused on the discussion. This book is recommended to all students of microbiology in teaching and research, biochemistry, health agencies, food regulatory agencies and practitioners in industry.

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9783659404245

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