AAGRICULTURE FAULTY PROJECT TOPICS AND MATERIALS ANALYSIS OF YOGHURT AND CHEESE PROCESSING AND MARKETING IN KWARA STATE, NIGERIA ANALYSIS OF YOGHURT AND CHEESE PROCESSING AND MARKETING IN KWARA STATE, NIGERIA Abstract: This study examines the efficiency… Read More
VVETERINARY MEDICINE FAULTY PROJECT TOPICS AND MATERIALS PREVALENCE AND ANTIBIOGRAMS OF LISTERIA MONOCYTOGENES ISOLATES FROM RAW MILK AND YOGHURT IN ZARIA, KADUNA STATE, NIGERIA PREVALENCE AND ANTIBIOGRAMS OF LISTERIA MONOCYTOGENES ISOLATES FROM RAW MILK AND YOGHURT IN ZARIA, KADUNA STATE, NIGERIA Abstract:… Read More
VVETERINARY MEDICINE FAULTY PROJECT TOPICS AND MATERIALS ISOLATION OF METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) FROM YOGHURT AND TRADITIONALLY FERMENTED MILK (NONO) IN ZARIA AND KADUNA METROPOLIS, NIGERIA ISOLATION OF METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) FROM YOGHURT AND TRADITIONALLY FERMENTED MILK (NONO) IN ZARIA AND KADUNA… Read More
MMICRO-BIOLOGY PROJECT TOPICS AND MATERIALS microbial contamination of yoghurt MICROBIAL CONTAMINATION OF YOGHURT CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a fermented dairy product obtained from the lactic… Read More
MMICRO-BIOLOGY PROJECT TOPICS AND MATERIALS economic assessment of some methods adopted in yoghurt production ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT PRODUCTION Abstract The abstract of this research is only available in… Read More
FFOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS Economic Assessment Of Some Mehtods Adotped In Yoghurt Production ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION Yoghurt is a fermented milk product, produced with a… Read More
Read More 2 minute read BBIOLOGY PROJECT TOPICS AND MATERIALS Microbial Contamination Of Yoghurt Microbial Contamination of Yoghurt Format: Ms Word Document Pages: 80 Price: N 3,000 Chapters: 1-5 Get the Complete… Read More
GGENERAL THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY Food … ABSTRACT A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each… Read More
GGENERAL BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY REPARED YOGHURT Scienc… ABSTRACT Bacteriological Assessment of commercially prepared yoghurt was carried. The pour plate technique was employed using Nutrient Agar,… Read More