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
- Microbial Examination Of Spoilt Avocado Fruit
- Process For Refining Vegetable Oil And Its Food Value
- The Utility Potentials Of Some Dioscorea Species With Particular Reference To D. Rotoridata And D. Dumatorum
- Ohmic Heating-assisted Extraction Of Anthocyanins From Black Rice Bran To Prepare A Natural Food Colourant
- Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing
- The Status Of Processing And Preservation Of Cereals In Nigeria
- Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit
- Production And Quality Evaluation Of Cookies From Cocoyam And Plantain
- Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product
- Chemical And Sensory Evaluation Of Peanut Butter