ABSTRACT
Yogurt sold at different manufacturer, in Ilorin Kwara State was taken to the laboratory and examined, different bacteria and fungi were found in all the yoghurt tested using conventional methods. The implications of these micro organisms were discussed.
CHAPTER ONE
INTRODUCTION AND LITRERATURE REVIEW
Yogurt is a popular and healthy snacks and it has a lot of advantages over fresh milk despite the fact that yogurt is also a bye product of milk. The advantages it has over milk includes
(a) It can’t get perish like milk which get soured when it is not in refrigerator.
(b) It is thicker than milk which makes it easier to store and broadens it cooking.
(c) It gives a lot tangy flavour that people find appealing
(d) It also contain low lactose unlike milk that has high lactose which makes it to be easily digestible for some people that has low lactose tolerance.
The bacterial that helps in converting milk into this yogurt are
(a) Bacterial which are of two strains
(1) LACTOBACILLUS BULGARICUS
(2) STREPTOCCOCCUS THERMOPHILLIUS. Along with bacteria fungi also take part in the formation of yogurt production. These micro organisms were mistakenly added to milk along with a plant like bacteria LACTOBACILLIUS BULGARICUS which is related to the strain of plant dwelling bacteria.
In the process of adding more LACTOBACILLIUS BULGARICUS into the milk produce more yogurt. it was now noted that STREPTOCOCCUS THERMOPHILLIUS has same symbiotic relationship with LACTOBACILLIUS BULGARIUM.
