MICROBIAL CONTAMINATION OF YOGHURT
CHAPTER ONE
1.0 INTRODUCTION
Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of
milk. It is one of the most
popular fermented milk products in the world and produced commercially at home.
(Willey et al., 2008). In its commercial production, non fat
or low fat milk is pasteurized cooled to 43°c and are inoculated with known cultures of microorganisms referred to as
starter cultures. The starter cultures may be a pure culture of a particular species of Lactobacillus or a mixed culture
of Streptococcus thermophilus andLactobacillus bulgaricus in a 1: 1 ratio. The coccus which is theStreptococcus
thermophilus grows faster than the Rod which is theLactobacillus bulgaricus and is primarily responsible for acid
production while the rod adds flavor and aroma. The growth of these Microorganisms causes the transformation of
milk’s sugar, lactose into lactic acid. This process gives yoghurt it’s texture. The associative growth of the two
organisms results in acid production at a rate greater than that produced by them individually.
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). In which its
presence or absence in milk may reflect success or failure of good manufacturing practice (GMP) or cause infection
when consumed together with food. This is of economic significance in Africa where the HIV/AIDS and cancer
scourge has left the public who consume milk products immune suppressed and prone to bacterial and fungi
infection. (Boor,2001).
Health complications associated with consumption of inadequately pasteurized milk products include serious
infections that are hard, to treat with antibiotics. This becomes clinically significant if organisms isolated from an
assessed sample is resistant to conventional antibiotics. Thus, can confer antibiotic resistance to the infected host
while providing no alternative drug (Gould, 1994). Heat treated yoghurt do not contain lactic acid bacteria as these
are killed during post fermentation. Yoghurt manufacturing companies mainly market “heat treat” yoghurt to prolong
it’s shelf life (Hove et al, 1999). It is important however to evaluate the microbial gravity of some milk products sold in
Nigeria. This project work aims at assessing the antimicrobial susceptibility pattern of microorganisms present in
yoghurt sold in Enugu.
MICROBIAL CONTAMINATION OF YOGHURT