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dc.contributor.authorMuwaza, David
dc.date.accessioned2024-01-16T09:18:09Z
dc.date.available2024-01-16T09:18:09Z
dc.date.issued2023-04-12
dc.identifier.citationMuwaza, D. (2023). Acceptability and microbiological safety of mint-flavored dairy products [unpublished undergraduate thesis]. Makerere University, Kampala.en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12281/18248
dc.descriptionA 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.abstractMilk 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.sponsorshipMENUE project and Wales of Africa Grants Scheme (WFA_Rd1_07)en_US
dc.language.isoenen_US
dc.publisherMakerere Universityen_US
dc.subjectYogurten_US
dc.subjectIce creamen_US
dc.subjectMicrobiological safetyen_US
dc.subjectDairy productsen_US
dc.subjectMint flavoren_US
dc.titleAcceptability and microbiological safety of mint-flavored dairy products.en_US
dc.typeThesisen_US


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