dc.contributor.author | Muwaza, David | |
dc.date.accessioned | 2024-01-16T09:18:09Z | |
dc.date.available | 2024-01-16T09:18:09Z | |
dc.date.issued | 2023-04-12 | |
dc.identifier.citation | Muwaza, D. (2023). Acceptability and microbiological safety of mint-flavored dairy products [unpublished undergraduate thesis]. Makerere University, Kampala. | en_US |
dc.identifier.uri | http://hdl.handle.net/20.500.12281/18248 | |
dc.description | A thesis submitted to the Makerere University Department of Food Technology and Nutrition in partial fulfillment of the requirements for the award of a Bachelor of Science in Food Science and Technology of Makerere University. | en_US |
dc.description.abstract | Milk contains a number of essential nutrients that contribute toward a health. A number of milk
products exist but most are flavored using the usual food flavorants such as strawberry, chocolate
and vanilla. Mint has been applied in a number of foods but with limited application in milk
products. This study evaluated a commercial mint emulsion as a flavourant in different dairy
products. The microbiological quality of these dairy products was determined using conventional
agar plating techniques. Their consumer acceptability was also evaluated using a 5 point hedonic
scale. Three mint-flavored dairy products; pasteurized milk, yogurt and ice cream were developed.
They met the East African standard for microbiological safety and were all acceptable to the
consumers. | en_US |
dc.description.sponsorship | MENUE project and Wales of Africa Grants Scheme (WFA_Rd1_07) | en_US |
dc.language.iso | en | en_US |
dc.publisher | Makerere University | en_US |
dc.subject | Yogurt | en_US |
dc.subject | Ice cream | en_US |
dc.subject | Microbiological safety | en_US |
dc.subject | Dairy products | en_US |
dc.subject | Mint flavor | en_US |
dc.title | Acceptability and microbiological safety of mint-flavored dairy products. | en_US |
dc.type | Thesis | en_US |