ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
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- NGN 3000
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.
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