CHAPTER ONE
1.0 INTRODUCTION
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.
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 (yoghurt). Lack of research has landed many producers of yoghurt into confusion on 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 need to know the various methods and different materials that are used in yoghurt 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.
AIMS AND OBJECTIVES OF THE STUDY
Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer.
However, this research work is aimed at developing appropriate process of producing yoghurts.
The research work is also aimed at solving the problems of different methods of processing yoghurt. Also, it is aimed at assessing the economic aspect of the different methods of producing yoghurt which are economical in terms of the cost
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