1. A COMPARATIVE REVIEW ON MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
A banana plant, also known as M. acuminata or its hybrid M. acuminata, M. balbisnna, is a plant grown for personal use that yields edible fruits that are often seedless and belong to that species. The word "banana" refers to a variety of species or hybrids of the genus Musa, family Musc... Read More
2. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
CHAPTER ONE; Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds fla... Read More
3. THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS
CHAPTER ONE
INTRODUCTION: Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobaci... Read More