Motivational Strategies as Determinants of Lecturers’ Effectiveness in Nigerian Private Universities Amidst Covid-19 Lockdown: Evidence from Al-Hikmah University, Ilorin, Nigeria.

Abstract

Brevibacterium linens has long been recognized as an important dairy microorganism. This study investigated Assessment of Syneresis in yoghurt produced from fresh cow milk using Bervibacterium linens as starter culture. Bervibacterium linens was isolated from sample of cheese (procured from Jos metropolis). The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cooled to temperature of 42oC and B. linens was inoculated in pasteurized milk to compare its potential as starter culture against common starter culture (L.bulgaricus and S. thermophlius) , the mixture allowed to ferment for 4 hrs. The semi- solid curds were homogenized; package and cool at 4oC and the same method was repeated for common starter yoghurt. Syneresis was determined by using centrifugal method. The result of syneresis of yoghurt produced Brevibacteriu linens as starter was significant (p<0.05) lower than that produced from common starter culture. The usage of B. linens as starter culture should be encouraged in dairy industries. Keywords: Syneresis, cow milk, yoghurt, Bervibacterium linens, starter culture.