CHAPTER ONE

INTRODUCTION

Yoghourt 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 (yoghourt).

Lack of research has landed many producers of yoghourt into confusion on the method and process of producing yoghourt, thereby producing a substandard yoghourt 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 yoghourt 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 yoghourt are confused on the methods and process of producing yoghourt, consequently, producing substandard yoghourt which may not meet the taste of the consumer.

However, this research work is aimed at developing appropriate process of producing yoghourts.

The research work is also aimed at solving the problems of different methods of processing yoghourt.

Also, it is aimed at assessing the economic aspect of the different methods of producing yoghourt 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 yoghourt production.  It will help students and researchers to know the various materials used in the production of yoghourt 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

Yoghourt production is very expensive and most of its methods are tedious.

Most yoghourt produced, cannot keep for a long time due to the inability of the producers to get the right materials fro the production of yoghourt.

The PH at which yoghourt 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.

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