• Anglický jazyk

Microbiological quality and use-by date of pineapple yogurt

Autor: Mohamed Faiza

Yoghurt is a food whose consumption is clearly increasing in most developing countries like Madagascar. However, it is a possible vector of dangerous germs. Hence the importance of a certain number of criteria including the microbiological criteria of the... Viac o knihe

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O knihe

Yoghurt is a food whose consumption is clearly increasing in most developing countries like Madagascar. However, it is a possible vector of dangerous germs. Hence the importance of a certain number of criteria including the microbiological criteria of the product. The study consists of evaluating the microbiological quality and determining the use-by date of pineapple yoghurt manufactured by the company Food and Beverage Madagascar. The results of the microbiological analyses showed that the pineapple yoghurt is of satisfactory microbiological quality because : The spoilage germs (total aerobic mesophilic flora and fungal flora) are present at low concentration respectively 8.1.104 CFU/g and 2.7.101 CFU/g. A negligible concentration compared to the reference standard is observed for the human contamination indicator germ (Staphylococcus aureus): 1.1.101 CFU/g. Fecal coliforms are totally absent and total coliforms are present at lower concentrations than the microbiological reference standard (1 CFU/g). Pathogenic bacteria are completely absent.

  • Vydavateľstvo: Our Knowledge Publishing
  • Rok vydania: 2021
  • Formát: Paperback
  • Rozmer: 220 x 150 mm
  • Jazyk: Anglický jazyk
  • ISBN: 9786204090290

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