BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY PREPARED YOGHURT
ABSTRACT Bacteriological assessment of commercially prepared yoghurt was carried out. The pour plate technique was employed using Nutrient Agar, de Man Rogosa Sharpé (MRS) and CLED (Cystein, Lactose, and Electrolyte Deficient Agar) for bacteria. Gram staining and biochemical tests were carried out to identify the bacterial organisms isolated. Out of the five samples of yoghurt analyzed, the total viable bacterial count ranged from 1.5 x 102 to 6.5 x 102cfu/ml. The ...
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