Economic Assessment Of Some Methods Adopted In Yoghourt Production

Economic Assessment Of Some Methods Adopted In Yoghourt Production

Chapter One

Preface

Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 11 rate. 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 principal favour element of yoghurt is produced by L bulgaricus.

Background Of The Study

Every patron be it private or public further especially profit timber has objects in mind to achieve, some of which are to sue a process/ system that’s accessible and aseptic for himself, workers and to the final consumer of his product( yoghourt).

Lack of exploration has landed numerous directors of yoghourt into confusion on the system and process of producing yoghourt, thereby producing a unacceptable yoghourt which may not meet the taste of the consumers like “ mouth feel and appearance ”. They need to know the colorful styles and different accoutrements that are used in yoghourt which will ameliorate its general quality.

also whichever system that’s chosen must be provident in all aspect, so that the directors will have some profit after calculating the cost and the products retail price won’t be too important for the average consumer to go.

Points And Objects Of The Study

numerous directors of yoghourt are confused on the styles and process of producing yoghourt, accordingly, producing unacceptable yoghourt which may not meet the taste of the consumer.

still, this exploration work is aimed at developing applicable process of producing yoghourts.

The exploration work is also aimed at working the problems of different styles of processing yoghourt.

Also, it’s aimed at assessing the profitable aspect of the different styles of producing yoghourt which are provident in terms of the cost.

Significance Of The Study

This design is important to all directors, scholars and experimenters in food grounded discipline as it studies and assess different styles espoused in yoghourt product. It’ll help scholars and experimenters to know the colorful accoutrements used in the product of yoghourt which will ameliorate its general quality.

This exploration work will also give suitable styles for the product of yoghurt, which will be provident( to cover the cost of accoutrements used for product).

Statement Of The Problems

Yoghourt product is veritably precious and utmost of its styles are tedious.

Most yoghourt produced, can not keep for a long time due to the incapability of the directors to get the right accoutrements fro the product of yoghourt.

The PH at which yoghourt is produced is also another problem, because if the right PH isn’t gotten and controlled and if it exceeds that PH position the taste will be too acidic and won’t give that sour taste peculiar to yoghurt. Also PH above four( 4) favours the growth of some microorganism similar as coliforms, staphylococci, pseudomonas etc. These microorganisms can pollute the milk, thereby making unfit for the consumers. In food processing we’ve scrap in scrap out which means that if you starts with a pour raw material you’re inversely coming out with pour finished product.