ASSESSING THE ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF MICROORGANISMS PRESENT IN YOGHURT

ASSESSING THE ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF MICROORGANISMS PRESENT IN YOGHURT’S

Yoghurt is generally made from a standardized mixture containing whole milk, partially defatted milk, condensed skim milk cream and non fat dry milk. Alternatively milk may be partly concentrated by removal of 15- 20% water in a vacuum pan or by heating. While the microorganisms fermenting milk confers on it certain health benefits inadequate pasteurized milk may contain microorganism of special importance to man. (Boor and Murphy, 2002).

TABLE OF CONTENT

                                                                                                                                PAGE

TITLE PAGE                                                                                                            i

CERTIFICATION                                                                                                     ii

DEDICATION                                                                                                           iii

ACKNOWLEDGEMENT                                                                                         iv

TABLE OF CONTENT                                                                                             v

LIST OF TABLES                                                                                                     viii

ABSTRACT                                                                                                               ix

CHAPTER ONE – INTRODUCTION                                                                     1

1.1       BACKGROUND TO THE STUDY                                                             1

1.2       STATEMENT OF RESEARCH PROBLEM                                                            5

1.3       STATEMENT OF RESEARCH QUESTIONS                                            6

1.4       OBJECTIVES OF THE STUDY                                                                   6

1.5       JUSTIFICATION FOR THE STUDY                                                          7

1.6       LIMITATION TO THE STUDY                                                                   7

1.7       DEFINITION OF TERMS                                                                            8

1.8       HYPOTHESIS TO BE TESTED

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ASSESSING THE ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF MICROORGANISMS PRESENT IN YOGHURT’S