Economic assessment of some methods adopted in yoghurt production

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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APA

Pagli, D. (2018). Economic assessment of some methods adopted in yoghurt production. Afribary. Retrieved from https://afribary.com/works/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697

MLA 8th

Pagli, Don "Economic assessment of some methods adopted in yoghurt production" Afribary. Afribary, 29 Jan. 2018, https://afribary.com/works/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697. Accessed 18 Jul. 2024.

MLA7

Pagli, Don . "Economic assessment of some methods adopted in yoghurt production". Afribary, Afribary, 29 Jan. 2018. Web. 18 Jul. 2024. < https://afribary.com/works/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697 >.

Chicago

Pagli, Don . "Economic assessment of some methods adopted in yoghurt production" Afribary (2018). Accessed July 18, 2024. https://afribary.com/works/economic-assessment-of-some-methods-adopted-in-yoghurt-production-4697