Economic Assessment of Some Methods Adopted in Yogurt Production

Introduction

Economic Assessment of Some Methods Adopted in Yogurt Production is a fermented milk product, produced with a yogurt 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 bulgaricus. It adds flavours and aroma to the yogurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, the chief favour component of yogurt is produced by L bulgaricus.

Many producers of yogurt are confused on the methods and process of producing yogurt, consequently, producing substandard yogurt which may not meet the taste of the consumer. However, this research work is aimed at developing appropriate process of producing yogurts. The research work is also aimed at solving the problems of different methods of processing yogurt.

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