Honey Presentation ( Final)

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HONEY AS A NATURAL PRESERVATIVE OF MILK By ARCHANA.NATARAJAN MSc.BT-09022

HONEY ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

MILK ,[object Object],[object Object],[object Object]

HONEY ,[object Object],[object Object],[object Object],[object Object]

HONEY ,[object Object],[object Object],[object Object]

MATERIALS ,[object Object],[object Object],Luria-Bertani medium Nutrient agar

Milk and Honey ,[object Object],[object Object],[object Object],[object Object],[object Object]

Isolation of Bacterial Cultures ,[object Object],[object Object],[object Object],[object Object]

DISC DIFFUSION ASSAY ,[object Object],[object Object],[object Object],[object Object],[object Object]

Honey inhibits the growth of both Catalase Positive and Negative Bacteria ,[object Object],[object Object],[object Object],[object Object]

HONEY- as a Preservative ,[object Object],[object Object],[object Object]

RESULT Spoilage of Milk during Shelf life ,[object Object],[object Object]

Isolation and Characterization of Bacteria ,[object Object],[object Object],[object Object]

Honey inhibits growth of both Catalase Positive and Negative Bacteria ,[object Object]

HONEY – As a Preservative ,[object Object],[object Object]

DISCUSSION ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

LIMITATIONS ,[object Object],[object Object],[object Object]

REFERENCES ,[object Object],[object Object],[object Object]

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