![Microbiological quality and use-by date of pineapple yogurt Microbiological quality and use-by date of pineapple yogurt](/buxus/images/cache/product_image_large/products/xA42548869.jpeg.pagespeed.ic.IqhqVuWHNt.jpg)
-
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
Na objednávku
36.99 €
bežná cena: 41.10 €
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