- The Complete Research Material is averagely 52 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦6,000
Get the complete project »
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.
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 (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.
1.2 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.
1.3 SIGNIFICANCE OF THE STUDY
This project is important to all producers, students and researchers in food based discipline as it studies and assess different methods adopted in yoghurt production. It will help students and researchers to know the various materials used in the production of yoghurt which will improve its general quality.
This research work will also provide suitable methods for the production of yoghurt, which will be economical (to cover the cost of materials used for production).
1.4 STATEMENT OF THE PROBLEMS
Yoghurt production is very expensive and most of its methods are tedious.
Most yoghurt produced, cannot keep for a long time due to the inability of the producers to get the right materials fro the production of yoghurt.
The PH at which yoghurt is produced is also another problem, because if the right PH is not gotten and controlled and if it exceeds that PH level the taste will be too acidic and will not give that sour taste peculiar to yoghurt. Also PH above four (4) favours the growth of some microorganism such as coliforms, staphylococci, pseudomonas etc. These microorganisms can contaminate the milk, thereby making unfit for the consumers. In food processing we have garbage in garbage out which means that if you starts with a pour raw material you are equally coming out with pour finished product.
1.5 LIMITATIONS OF THE STUDY
This project is limited in scope to the various methods of producing yoghurt; process development and economics implication of these methods, however, there are limiting factors such as money, time and the unwillingness of some manufacturers of yoghurt to reveal their process method and financial factors of the product.
Money is required to purchase the materials for the production of yoghurt.
Time is also a problem, as it is needed to carryout the research work or project.
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
-
SIMILAR SCIENCE LAB TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. ANALYSIS OF THE USE OF SENTENCE STRESS AMONG SELECTED UNDERGRADUATE STUDENTS OF THE OBAFEMI AWOLOWO UNIVERSITY ILE IFE
» 1. INTRODUCTION Hepatocellular carcinoma (HCC) is the most common primary liver cancer. It accounts for 60% of all cancer world wide (Melissa 2004). T...Continue Reading »Item Type & Format: Project Material - Ms Word | 27 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
2. THE PRODUCTION OF LAUNDRY STARCH FROM CASSAVA TUBERS
» ABSTRACT This work is aimed at the production of laundry starch, using locally sourced raw material (cassava tuber), by extraction of the starch granu...Continue Reading »Item Type & Format: Project Material - Ms Word | 50 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
3. ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA-MEAT IN ENUGU METROPOLIS
» Abstract This project work was carried on the isolation and characterization of pathogenic bacteria from hawked suya meat. Suya meat were bought from ...Continue Reading »Item Type & Format: Project Material - Ms Word | 61 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
4. THE USE OF QUALITY CONTROL PARAMETERS IN THE EVALUATION OF VEGETABLE CRUDE DRUGS
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE RESEARCH The universal role of plants in the treatment of disease is exemplified by...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
5. THE ROLE OF NURSES IN MANAGEMENT OF TYPHOID IN WEST AFRICA
» CHAPTER ONE INTRODUCTION 1.BACKGROUND OF STUDY Typhoid fever, also known as enteric fever, is a potentially fatal multisystemic illness caused primari...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
6. EFFECT OF GROUND WATER CONTAMINATION IN NIGERIA (Impact of septic tanks distances to wells)
» ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
7. ANTIBACTERIAL EFFECT OF NEEM TREE (Azadirachtaindica) LEAF EXRACT ON Staphylococcus aureus
» Chapter I Abstact The main focus of this study was to determine the antibacterial effect of Neem tree (Azadirachtaindica) leaf extract on Staphylococc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
8. PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENT IN NATIONAL ORTHOPEDIAE HOSPITAL ENUGU
» ABSTRACT The prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , wom...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
9. BACTERIAL COLONIZATION ON HUMAN SKIN
» ABSTRACT The surface of human body were Scrubs with moistened swab stick, these was used to streaked the surface of prepared nutrient agar for bacteri...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT
-
10. THE PRODUCTION OF INDUSTRIAL PAINT (EMULSION PAINT)
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE STUDY According to Osai Yaw Ababio (1990), new school chemistry, “emulsion is a colloidal sys...Continue Reading »Item Type & Format: Project Material - Ms Word | 39 pages | Instant Download | Chapter 1-5 | SCIENCE LAB TECHNOLOGY DEPARTMENT