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

1.1 Background of the Study

1.2 Aim and Objectives of the Study

1.3 Significance of the Study

1.4 Statements of the Problem

1.5 Limitations of the Study

CHAPTER TWO

2.0 Literature Review

2.1 Properties and Characteristics of Yoghurt

2.2 The evolution of Yoghurt

2.3 Process and manufacture of Yoghurt

CHAPTER THREE

3.1 Materials 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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