Five samples each of twenty brands of commercially produced yoghurt were purchased randomly from different provision stores within Minna. The results showed that the total bacterial count ranged from 1.0 x 107 to 9.4 x107 cfu/ml. The organisms isolated included species of Staphylococcus, Lactobacillus, Enterobacter and Bacillus, for bacteria, and species of Aspergillus, Fusarium, Candida, Penicillium, Cephalosporium and Mucor for fungi. However, species ofBacillus and Aspergillus were isolated the most frequently. The result revealed that yoghurt commercially produce in Minna are of high quality. All effort should be geared toward sustaining it.
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Oyeleke (2009) studied this question.