Economic assessment of some methods adopted in yoghurt production

Overview
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Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, the chief favour component of yoghurt is produced by L bulgaricus.

TABLE OF CONTENTS

Title Page

Approval Page

Dedication

Acknowledgement

Table of Contents

CHAPTER ONE:INTRODUCTION

1.1Background of the Study

1.2Aim and Objectives of the Study

1.3Significance of the Study

1.4Statements of the Problem

1.5Limitations of the Study

CHAPTER TWO

2.0Literature Review

2.1Properties and Characteristics of Yoghurt

2.2The evolution of Yoghurt

2.3Process and manufacture of Yoghurt

CHAPTER THREE

3.1Materials and Methods for Yoghurt Production

CHAPTER FOUR

Conclusion and Recommendation

References

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Economic assessment of some methods adopted in yoghurt production

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