Project Abstract

Abstract
The aim of this research project is to investigate the level of microbial contamination in yoghurts sold in various retail outlets. Yoghurt is a popular dairy product consumed by millions of people worldwide due to its nutritional benefits. However, microbial contamination can pose serious health risks to consumers if not properly controlled. In this study, a total of 100 samples of yoghurts from different brands and sources will be collected and analyzed for the presence of various microbes, including bacteria, yeast, and mold. The research will employ standard microbiological techniques to isolate and identify the microbial species present in the yoghurt samples. This will involve using selective media for specific microbial groups and performing biochemical tests for identification. The microbial load in each sample will be quantified to determine the level of contamination. Factors such as storage conditions, expiration dates, and manufacturing practices will also be considered in the analysis. The results of this study will provide valuable information on the microbial quality of yoghurts sold in the market and help identify potential sources of contamination. This information can be used by regulatory authorities, food manufacturers, and consumers to ensure the safety and quality of yoghurt products. Additionally, the findings can contribute to the development of guidelines and best practices for the production and storage of yoghurts to minimize microbial contamination. Overall, this research project will contribute to the existing knowledge on food safety and quality control in the dairy industry, specifically focusing on yoghurt products. By assessing the level of microbial contamination in yoghurts, this study aims to raise awareness about the importance of proper hygiene and sanitation practices in food production and handling. Ultimately, the goal is to protect consumer health and promote the production of safe and high-quality yoghurt products in the market.

Project Overview

1.0   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; Lactobacillus bulgaricus and Strptococcus thermophilus.         These two species of bacteriae have now been established as the yoghurt starters.         Any sort of milk may be used to make yoghurt, but modern production is dominated by cow milk. It is the fermentation of the milk sugar (Lactose) into lactic acid that gives yoghurt its gel-like texture and characteristics tang (Davis, 1974).

Milk is often regarded as being nature’s most complete food. It earns this reputation by providing many of the nutrients which are essential for the growth of the human body. It is an excellent source of protein, vitamins, minerals particularly calcium