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: The impact of early childhood education on attention span is ess...
ABSTRACT
Nigeria given her natural resource base and large market size qualifies to be a world leading...
Abstract
The aim of this study was to analysis the influence of News Censorship on the Performance of Media Houses in Nigeria. The aim of...
ABSTRACT
The subject matter of this thesis work focuses on the impact of employees’ training and...
BACKGROUND OF THE STUDY
Immunization is a process in which a person is protected against or made resist...
BACKGROUND OF THE STUDY
More than a year after the announcement of Coronavirus disease (COVID-19...
Excerpt from the Study
This work was aimed at developing and characterising epoxy/BPLSF reinforced composite by hand lay...
Abstract
This project (research) work is titled “Effect of Materials Management on resource utilization in Organiz...
ABSTRACT
This research study “Motivation a Success Factor in an Organization” (A Case Study of ANAMMCO Niger...
Abstract: The role of interdisciplinary studies in enhancing vocational education outcomes...