Yoghurt Production

TABLE OF CONTENTS
CHAPTER ONE 1.0 INTRODUCTION 
CHAPTER TWO 2.0    LITERATURE REVIEW 2.1    PRODUCT DESCRIPTION  2.2    PRODUCTION OF YOGHURT MATERIALS 2.3    VARIETIES IN YOGHURT PRESENTATION  2.4    HEALTH BENEFITS OF YOGHURT  2.5    NUTRITIONAL PROFILE OF YOGHURT  2.6    FACTOR THAT ALTER THE QUALITY OF YOGHURT  2.7    SOURCES OF MICROBIAL CONTAMINATION IN YOGHURT 2.8    INFLUENCE OF CLEANING EQUIPMENT AND SANITIZATION 
CHAPTER THREE 3.0    MATERIALS AND METHOD  3.1    MATERIALS  3.2    SAMPLE COLLECTION  3.3    ANALYSIS OF SAMPLE  3.4    IDENTIFICATION OF ISOLATES  3.4.1 BIOCHEMICAL TESTS  3.5   ANTIBIOTIC SENSITIVITY TEST
CHAPTER FOUR 4.0   RESULT 
CHAPTER FIVE 5.0  DISCUSSION/CONCLUSION        REFERENCES       APPENDIX 1