Abstract
Yoghurt is a smooth, viscous get and nutty flavoured dairy product resulting from the acidification of milk by fermentation. This study was conducted to examine the various methods of producing yoghurt; its process development and economical implication of these methods. In the first method, the process began by treating the milk when using unpasteurized milk to eliminate bacteria; in the second method, the process began by gently heating the milk, while in the third method, the process began by boiling the raw milk. The first process have been found to be more economical. The ingredients needed for these processes includes milk, stabilizer, flavouring, water, yoghurt starter culture, sugar, and preservatives. The study concludes that the process for the preparation of yoghurt is easy and either of the method is economical, time-saving and unique.
ABSTRACT
This central thrust of this research is to appraise the inmates’ rehabilitation facilities in Nigerian Pr...
BACKGROUND OF STUDY
Because of their status as human beings, both men and women are entitled to have all of their...
ABSTRACT
Debt financing decision is among the key financial decisions that are taken b...
Background of the study
Family is the first place of association in a ma’s life and the family has a greater influ...
ABSTRACT
The study assessed staff development programmes on the job performance of lecturers in colleges of education in Kaduna state, Ni...
ABSTRACT
The study investigates the impact of Ocean shipment trade on...
ABSTRACT
This study examines the impact of Training and development on effective performance of workers in the public se...
ABSTRACT
This study is aimed at identifying an assessment of the attitude of teachers towards guidance...
ABSTRACT
Inventory control is one of the basic functions of every business; economic success of any man...
Abstract
Information needs and information seeking pattern of public library users are varied on account of their differ...