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Yoghurt is a diary product produced by lactic fermentation of milk. Yoghurt is produced by the controlled fermentation of milk by lactic acid producing bacteria. Two species are commonly used in the commercial production, which are Lactobacillus bulgaricus and Streptococcus thermophilus .An investigation was carried out to determine the sanitary quality of some brands of yoghurt sold within Kano Metropolis. Ten brands of yoghurt which are sold in Kano Metropolis were bought and were designated as A, B, C, D, E, F, G, H, I and J respectively. Samples of these brands were bought from hawkers at different locations and were analyzed using standard microbiological methods in order to determine their respective sanitary quality. The results of this study demonstrate that four brands (A, B, C and E) out of the ten brands of yoghurts sold in Kano are hygienically poor in terms of sanitary quality because of their varying coliform count. Yoghurts G and H which had least coliform counts are also unfit for human consumption because they exceed the maximum limit as set by NAFDAC (National Agency for Food and Drug Administration and control).
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Author(s): Darma AI Sani I and Anisa IA
Escherichia coli, Staphylococcus aureus, Yoghurt, Quality, Consumption, NAFDAC, physiology, cell and molecular biology, genetics, biochemistry, biotechnology, bioinformatics