Key Features:
No. of pages: 52
Abstract:
The presences of pathogenic microorganism in ice cream such as Salmonella Species, Staphylococcus aureus, Escherichia coli have been well documented, but examination of pathogenic bacteria like Bacillus cereus Yersinia enterocolitica, Brucella species and E.coli O157:H7 have been rarely studied. These studies indicated the necessity for a more steady microbial examination of ice cream since ice cream is particularly consumed by children of vulnerable age groups. Ice cream samples in this project work were therefore examined in terms of microbial counts that allow the quantitative and qualitative checking of principal hygienic parameters including the total aerobic counts coliforms, Enterobacte aerogenes, Enterococci Species, yeast and mould. Additionally, examination of the pathogenic bacteria like Escherichia coli, O157:H7, Yersinia species, Salmonella species, Staphylococcus aureus, Bacillus cereus were also performed.
Table of Content:
Title Page
Certificationi
Dedication ii
Acknowledgement iii
Abstract iv
Table contentv
CHAPTER ONE
1.0Introduction
1.1Justification
1.2Aims and objective
CHAPTER TWO
LITERATURE REVIEW
2.0Origin of Ice Cream
CHAPTER THREE
MATERIALS AND METHODS
3.0 Sterilization of Materials
3.1Preparation of culture flame
3.2Collection of Samples
3.3Determination of pH of the samples
3.4Determination of Titratable Acidity
3.5Estimation of Sugar Content
3.6Determination of Fatty acid
3.7Total Bacterial Count and Isolation of bacterial
3.8Characterization of Isolates
3.9Gram Staining
3.9.1Spore Staining
3.9.2Motility Test
3.9.3Capsule Staining
3.9.4Catalase Test
3.9.5Coagulase Test
3.9.6Methyl Red Test
3.9.7Indole Test
3.9.8Total Fungal Court and Isolation of Fungi
3.9.9Characterization and identification of Fungal Isolates
3.9.10Colonial Morphology
3.9.11Cellular Morphology
CHAPTER FOUR
4.0Physicochemical characteristics
4.1Microbial Count
4.2 Fungal Isolates
4.3Characterisation and identification of fungal isolates
CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
Reference
Buy Now
