MICROBIOLOGICAL QUALITY OF YOGHURT PRODUCED FROM POWEDERED MILK IN SOKOTO
| dc.contributor.author | MAS'UD ABDULLAHI | |
| dc.date.accessioned | 2026-05-14T10:05:57Z | |
| dc.date.issued | 2018-10-09 | |
| dc.description.abstract | ABSTRACT Four different samples of yoghurt were produced in the laboratory to examine the presence of bacterial species.10ml, 1ml and 0.1ml of the sample were dissolved in each five (5ml) of sterilized distilled water, serial dilution of each sample was then carried out for up to five dilution (5 dilution factor). 0.1ml from each of the three samples (10ml, 1ml and 0.1ml) were surfaced plated on nutrient agar medium. Colony count (MPN) was carried out on the emerge colony and the result shows numerous bacterial count. The colonies were then sub-cultured for biochemical identification where sample one was found to be E. coli, sample two, Staphylococcus aureus, sample three, Lactobacillus, sample four, Salmonella typhi, sample five Staphylococcus aureus and sample six, Lactobacillus. The aim of the study is to assess the microbiological quality of yoghurt produced from powdered milk. | |
| dc.identifier.uri | https://repository.udusok.edu.ng/handle/123456789/961 | |
| dc.language.iso | en | |
| dc.title | MICROBIOLOGICAL QUALITY OF YOGHURT PRODUCED FROM POWEDERED MILK IN SOKOTO | |
| dc.type | Other |