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
Disclaimer: Note this academic material is intended as a guide for your academic research work. Do not copy word for word. Note: For Computer or Programming related works, some works might not contain source codes
CITE THIS WORK
(2014, 07). Economic Assessment Of Some Methods Adopted In Yoghurt Production.. ProjectStoc.com. Retrieved 07, 2014, from https://projectstoc.com/read/2539/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697
"Economic Assessment Of Some Methods Adopted In Yoghurt Production." ProjectStoc.com. 07 2014. 2014. 07 2014 <https://projectstoc.com/read/2539/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697>.
"Economic Assessment Of Some Methods Adopted In Yoghurt Production.." ProjectStoc.com. ProjectStoc.com, 07 2014. Web. 07 2014. <https://projectstoc.com/read/2539/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697>.
"Economic Assessment Of Some Methods Adopted In Yoghurt Production.." ProjectStoc.com. 07, 2014. Accessed 07, 2014. https://projectstoc.com/read/2539/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697.
- Related Works
- The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (sphenostylis Stenocarpa)
- Production Of Vitamin A From Carrot
- Evaluation Of The Production Of Composite Flour Using Sweet Potatoes
- Prevalence Study Of Hepatitis B (australian Antigen) Among Patients In National Orthopaedic Hospital Enugu
- Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)
- Physico-chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varities
- Food Consumption Pattern, Lifestyle And Body Mass Index Of Market Women (a Case Study Of Ikosi-isheri Local Government Area Oflagos State, Nigeria)
- Microbial Examination Of Spoilt Avocado Fruit
- Ohmic Heating-assisted Extraction Of Anthocyanins From Black Rice Bran To Prepare A Natural Food Colourant
- Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product