Economic Assessment Of Some Methods Adopted In Yoghurt Production

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 thermophilusenjoys 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. BACKGROUND OF THE STUDY           Every producer be it private or public more especially profit making has objectives in mind t…