ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND OF THE STUDY

Yoghurt is a fermented milk product made with a yoghurt starter culture that is a 1:1 mix of streptococcus thermophilus and lactobacillus bulgaricus. S thermophilus grows faster than L hulgricus. Though both organisms work together to produce lactic acid, L bulgaricus produces acetaldehyde and dimethyl propanol, which is the primary flavor component of yoghurt.

Every producer, whether private or public, has goals in mind, some of which are to use a process/method that is convenient and hygienic for himself, workers, and the final consumer of his product (yoghurt). Due to a lack of research, many yoghurt producers are perplexed about the method and

process of producing yoghurt, thereby producing a substandard yoghurt which may not meet the taste of the consumers like “mouth feel and appearance”. They must understand the various methods and materials used in yoghurt in order to improve its overall quality. Furthermore, whatever method is chosen must be economical in every way, so that the producers make a profit after deducting costs and the product retail price is not too high for the average consumer to afford.

1.2 STUDY GOALS AND OBJECTIVES

Many yoghurt producers are perplexed about the methods and processes of producing yoghurt, resulting in subpar yoghurt that may not satisfy the consumer’s taste. However, the purpose of this research is to

Creating an appropriate yoghurt production process. The research also aims to solve the problems associated with various yoghurt processing methods. It also aims to assess the economic aspects of the various methods of producing yoghurt that are cost-effective.

1.3 THE STUDY’S IMPORTANCE

This project is important for all food producers, students, and researchers because it studies and evaluates various methods used in yoghurt production. It will assist students and researchers in learning about the various materials used in the production of yoghurt, thereby improving its overall quality. This research will also provide suitable methods for the production of yoghurt that are cost-effective (to cover the cost of materials used for production).

1.4 OUTLINE OF THE PROBLEMS

Yogurt production is very expensive, and the majority of the methods are time-consuming. Most yoghurt produced cannot be stored for an extended period of time due to the producers’ inability to obtain the necessary materials for yoghurt production. Another issue is the PH at which yoghurt is produced, because if the correct PH is not obtained and controlled, and if it exceeds that PH level, the taste will be too acidic and will not have the characteristic sour taste of yoghurt. Furthermore, PH levels above four (4) promote the growth of certain microorganisms such as coliforms, staphylococci, pseudomonas, and others. These microorganisms can contaminate milk, rendering it unfit for consumption. We have garbage in, garbage out in food processing.

This means that if you start with a pour raw material, you will end up with a pour finished product.

1.5 THE STUDY’S LIMITATIONS

This project’s scope is limited to the various methods of producing yoghurt; process development and the economic implications of these methods; however, there are limiting factors such as money, time, and some yoghurt manufacturers’ unwillingness to reveal their process method and financial factors of the product.

The materials for making yoghurt must be purchased with money. Time is also an issue, as it is required to complete the research or project.