Microbiological assessment and characterization of microorganisms associated with dairy carabao's milk-based macaroons
| dc.contributor.author | Jaden Ezra D. Laderas | |
| dc.date.accessioned | 2025-10-14T01:59:36Z | |
| dc.date.available | 2025-10-14T01:59:36Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | This study was conducted to assess and characterize the microorganisms present in the dairy carabao's milk-based macaroons from a local dairy cooperative. Physical assessment was done. Microbiological assessments were done using conventional and 3M Tm Petrifilm method while characterization of bacteria was done by determining its cultural and morphological characters. No objectionable result on color, appearance, odor and taste was observed in the sample. Aerobic plate count fell under "good" category for ready-to-eat foods and yeast and mold count exhibited "acceptable" category for the microbial limits of ready to eat foods. Results of aerobic plate count and yeast and mold also satisfied the FDA standard for microbiological quality of processed foods. A total of three bacteria was successfully isolated. Results showed that all bacterial isolates were motile, gram negative bacteria. Two bacterial isolates where facultative anaerobes and one bacterial isolate is obligate aerobe. | |
| dc.identifier.uri | http://granarium.clsu.edu.ph/handle/123456789/727 | |
| dc.language.iso | en | |
| dc.relation.supervisor | ARMAN PARAYAO, Ph.D. | |
| dc.relation.supervisor | MINA P. ABELLA, Ph.D. | |
| dc.title | Microbiological assessment and characterization of microorganisms associated with dairy carabao's milk-based macaroons | |
| dc.type | Technical Report |