CHAPTER ONE
1.0 INTRODUCTION
MICROBIAL ANALYSIS OF EXPIRED CANNED FOOD PRODUCT (CANNED MILK).
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)
DOWNLOAD COMPLETE WORK- For Reference Only: Materials are for research, citation, and idea generation purposes and not for submission as your original final year project work.
- Avoid Plagiarism: Do not copy or submit this content as your own project. Doing so may result in academic consequences.
- Use as a Framework: This complete project research material should guide the development of your own final year project work.
- Academic Access: This platform is designed to reduce the stress of visiting school libraries by providing easy access to research materials.
- Institutional Support: Tertiary institutions encourage the review of previous academic works such as journals and theses.
- Open Education: The site is maintained through paid subscriptions to continue offering open access educational resources.
