antimicrobial and phytochemical properties of youngcocos nucifera(coconut) water and methalonic extract of the youngcocos nucifera(coconut) husk microbial contamination of yoghurt

ANTIMICROBIAL AND PHYTO-CHEMICAL PROPERTIES OF YOUNG COCOS NUCIFERA(COCONUT) WATER AND METHALONIC EXTRACT OF THE YOUNG COCOS NUCIFERA (COCONUT) HUSK MICROBIAL CONTAMINATION OF YOGHURT

TABLE OF CONTENT

CHAPTER ONE

1.0              introduction

1.1                                      Background information

1.2                                      Statement on problem

1.3                                      Aim and objective of the study

1.4                                      Hypethesis

1.5                                      Justification of the study

1.6                                      Limitation of the study

CHAPTER TWO

2.0              Literature Review

2.1                                      sources of raw Milk

2.2                                      . composition of raw milk

2.3                                      Raw Milk as a growth medium

2.4                                      Sources of contamination of raw Milk.

2.5                                      Contaminant of raw Milk

 

CHAPTER THREE

3.0              Methodology

3.1                                      material and apparatus

3.2                                      collection of sample

3.3                                      preparation of culture media

3.4                                      Quantitative analysis of total bacteria.

3.4.1                                                          Direct Microscopy

3.4.2                                                           Viable plate count

3.4.3                                                     Gram sating

3.4.4                                                     Acid fast Bacilli stain

CHAPTER FOUR

4.0              Results and Discussion

4.1                                      results

4.2                                      discussion

CHAPTER FIVE

5.0              Conclusion And Recommendation

5.1                                      Conclusion

5.2                                      Recommendation

Reference

Appendix.

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