ATTENTION:
BEFORE
YOU READ THE CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE READ THE
INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN
GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COSTS N5,000
ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE
BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953, 08168759420
MICROBIAL
ANALYSIS OF EXPIRED CANNED FOOD PRODUCT (LIQUID CANNED MILK)
CHAPTER ONE
1.0 INTRODUCTION
The wide array of available dairy foods
challenges the microbiologist, engineer, and technologist to find the best ways
to prevent the entry of microorganisms, destroy those that do get in along with
their enzymes, and prevent the growth and activities of those that escape
processing treatment.
Troublesome
spoilage micro organisms include aerobic psychrotrophic Gram negative bacteria,
yeasts, molds, heterofermentative, lactobacilli, and Spore-forming bacteria
psychrotrophic extracellular hydrolytic enzymes, and the extend of
recontamination of pasteurized fluid milk products with these bacteria is a
major determinant of their shelf life. Fungal spoilage of dairy food is
manifested by the presence of a wide variety of metabolic by-products, causing
off-odors in color or texture. Coliforms, Yeasts, heterofermentative lactic
acid bacteria, defects in cheeses. The rate of spoilage of many dairy food is
slowed by the application of one or more of the following treatments, of one or
more of the following treatments, reducing the Ph by fermenting the lactose to
lactic and adding acids or other approved preservatives. The type of spoilage
microorganisms differs widely among, dairy foods because of the selective
effects of practices followed in production formulation, processing, packaging
storage, distribution, and handling (Loralyn H. Ledenbach and Robert T.
Marshall 2005)
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following
instructions and information if you will like to order/buy our complete written
material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount
(#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project
topics
(2) Email
Address
(3) Payment
Name
(4) Teller Number
We will send your material(s) after
we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
AFFILIATE
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