Microbial Isolation and Characterization of Microorganisms From Expired Milk

Filed in SCHOOL NEWS by on August 7, 2019 0 Comments
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Microbial Isolation and Characterization of Microorganisms From Expired Milk

Microbial Isolation and Characterization of Microorganisms From Expired Milk. This page provides you with a comprehensive material on Microbial Isolation and Characterization of Microorganisms From Expired Milk. To download complete material in PDF format scroll down and follow instructions below.

ABSTRACT

Milk product are excellent high quality food providing both nutritional and culinary values. It contains nutrients  as fat, proteins minerals, vitamins, carbohydrate, etc. It can also serve as excellent medium for bacteria growth. Milk can act as a carrier of disease causing microorganisms transformation from cows to human. Milk, if present in its natural form has high food value. If supplies nutrients like good quality protein, fat, carbohydrate, vitamins and minerals in significant amount than other single food. Food items have expiration date for safety reasons. Food pastries and Little ton in surrounding areas are not good food for pantries no. check to see if any of items are past the expiration date.

Keyword: milk, nutrient, expiration date, microorganisms pastries food.

Microbial Isolation and Characterization of Microorganisms From Expired Milk

INTRODUCTION

Milk is nearly white liquid secreted by the mammary glands of female mammals for nourishing their young ones. Milk contains all the nutrients needed for food of the adult mammal. Several kinds of mammals are raised to produce milk for human consumption; of these, daily cattle are of greatest commercial importance, but milk is also obtained from water buffalo, goats, sheep, camel reindeer, mares and other mammals (Harper & ill 1986).  Milk is a natural source of energy and natural source of fifteen essential nutrients. Besides these nutrients, milk also contain compounds that have found to be anticarcinogen, such as conjugated linoleic acid (CLA) and butyric acid. It is essential therefore to understand the make-up of this extraordinary, wholesome and safe source. It is important to remember that the consumption of milk varies according to the types and bread of animal, its state of health and the diet on which it is reared.

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