References

AOAC, 1980. Official Methods of Analysis. 13th Edn., Association of Official Analytical Chemistry, Washington DC.

Akinsonya, O.P., 1998. Sugar Laboratory. National Cereal Research Institute, Badeggi, Niger State.

Bille, P.G., M.N. Vovor, J. Goreseb and E.L. Keya, 2004. Evaluating the feasibility of adding value to goats milk by producing yoghurt using low cost technology method for rural Namibia. J. Food Technol. Afr., 5: 139-144.
Direct Link  |  

Ebing, P. and K. Rutgers, 1996. Preparation of Diary Products. 3rd Edn., CTA., Wageningen, The Netherlands, pp: 45-46.

Egan, H., R.S. Kirk and R. Sawyer, 1981. Peersons Chemical Analysis of Food. 8th Edn., Longman Group Ltd., London, pp: 334.

Gallagher, C.R., R.A. Molleson and J.H. Caldwell, 1974. Lactose influence and fermented diary products. J. Am. Diet. Assoc., 65: 418-419.

Gervie, E.I., 1984. The effect of yoghurt and some components of the gut microflora and on the metabolism of lactose in the rat. J. Applied Bact., 56: 237-245.
CrossRef  |  

Glass, L. and T.I. Hendrik, 1976. Bacterial growth and vitamin content of milk. J. Milk Food Technol., 39: 325-327.
Direct Link  |  

Grunewals, K.K., 1992. Serum cholesterol levels in rat feed skim milk with Lactobacilli acidophilus. J. Food Sci., 47: 2078-2079.

Hamilton, M.O., 1999. The manufacture of yoghurt and cottage chesse. Food Chain No. 24.

Jay, J.M., 1986. Modern Food Microbiology. 3rd Edn., Stand Reinholed Co., New York, USA.

Kilara, A. and K.M. Shahani, 1978. Lactic fermentation of diary food and other biological significant. J. Diary Sci., 61: 1793-1800.
Direct Link  |  

Kosikowski, F.V., 1982. Cheese and Fermented Milk Foods. 2nd Edn., F.V. Kosikowski and Associates, Brooktondale, New York, USA., ISBN-13: 978-0960232260, Pages: 711.

Kurmann, J.A., J.L. Rasic and M. Kroger, 1992. Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey and Related Products. 1st Edn., E. van Nostrand Reinhold, New York, ISBN: 978-0-442-00869-7, Pages: 368.

Labell, F., 1989. Yoghurt cultures offer health benefits - biotechnology to transform the yoghurt of the future. Food Process., 50: 130-138.

Larmond, E., 1977. Laboratory Methods for Sensory Evaluation of Foods. 1st Edn., Department of Agriculture Publication, Otawa, Canada, ISBN-13: 978-0662012719, Pages: 73.

Mann, C.V. and A. Spoerry, 1974. Studies of surfactant and cholestremia in maassai. Am. J. Chem. Nutr., 27: 464-469.
Direct Link  |  

Mann, C.V., 1977. A factor of yoghurt which lowers cholesterol in man. Atherosclerosis, 26: 335-340.
PubMed  |  Direct Link  |  

Palusani, S.R. and D.R. Rao, 1983. Whole body, liver and plasma cholesterol levels in rat fed with thermophilic bulgaricus and thermophilic acidophilus milks. J. Food Sci., 48: 280-281.

Pearson, D., 1976. The Chemical Analysis of Foods. 6th Edn., Chemical Publishing Co. Inc., New York, pp: 376.

Platt, B.S., 1964. Biological ennoblement: Improvement of the nutritive value of foods and dietary regimes by biological agencies. J. Food Technol., 18: 662-670.

Richardson, T., 1978. The hypocholesteremic effect of milk a review. J. Food Prot., 41: 226-235.

Sandine, W.E., 1972. Lactic acid bacterial in food and health. J. Milk Food Technol., 35: 691-702.

Sonogo, M., 1994. Creer une Petite Fromagere. GRET Edn., Ministere de la Cooperation, Francaise.

Speck, M.L., 1984. Compendium Method for Microbiological Examination of Foods. American Public Health Association Washington, Washington, pp: 189-193.

Terna, G. and A. Musa, 1998. Soybeans yoghurt production using starter culture from nono. Nig. J. Biotechnol., 9: 17-22.