EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
CHAPTER ONE
INTRODUCTION
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 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.
1.1 BACKGROUND OF THE STUDY
Every producer be it private or public more especially profit making has objectives in mind to achieve, some of which are to sue a process/method that is convenient and hygienic for himself, workers and to the final consumer of his product (yoghourt).
Lack of research has landed many producers of yoghourt into confusion on the method and process of producing yoghourt, thereby producing a substandard yoghourt which may not meet the taste of the consumers like “mouth feel and appearance”. They need to know the various methods and different materials that are used in yoghourt which will improve its general quality.
Moreover whichever method that is chosen must be economical in all aspect, so that the producers will have some profit after calculating the cost and the products retail price will not be too much for the average consumer to afford.
1.2 AIMS AND OBJECTIVES OF THE STUDY
