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PROJECT TOPIC: BACTERIA AND FUNGI INVOLVED IN YOGURT PRODUCTION

Project Body:


CHAPTER ONE

INTRODUCTION AND LITERATURE 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 by-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 of tangy flavor 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


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