Economic evaluation of a few practises used in yoghurt production
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Economic evaluation of a few practises used in yoghurt production
CHAPITRE ONE
1.0 INTRODUCTION
Yoghurt is a fermented milk product made with a yoghurt starting culture that is a 1:1 mix of streptococcus thermophilus and lactobacillus bulgaricus. S thermophilus grows faster than L hulgricus. Though both organisms work together to create lactic acid, L bulgaricus produces acetaldehyde and dimethyl propanol, which is the primary taste component of yoghurt.
HISTORY OF THE STUDY
Every producer, whether private or public, has goals in mind, some of which are to use a process/method that is convenient and hygienic for himself, workers, and the eventual consumer of his product (yoghurt).
Due to a lack of research, many yoghurt manufacturers are confused about the method and process of creating yoghurt, resulting in substandard yoghurt that may not suit the taste of the consumers, such as “mouth feel and appearance” .
They must understand the numerous procedures and materials utilised in yoghurt in order to improve its overall quality.
Furthermore, whatever method is used must be affordable in every way, so that the producers make a profit after deducting costs and the product retail price is not too high for the average consumer to purchase.
GOALS AND OBJECTIVES OF THE STUDY
Many yoghurt manufacturers are perplexed about the methods and processes of creating yoghurt, resulting in subpar yoghurt that may not satisfy the consumer’s taste.
However, the goal of this research is to establish an appropriate yoghurt production process.
The research also aims to solve the challenges associated with various yoghurt processing procedures.
It also aims to examine the economic aspects of the various methods of manufacturing yoghurt that are cost-effective.
IMPORTANCE OF THE STUDY
This project is significant for all food producers, students, and researchers since it investigates and evaluates various methods used in yoghurt production. It will assist students and researchers in learning about the many materials used in the manufacture of yoghurt, hence improving its overall quality.
This research will also provide viable ways for producing yoghurt that are cost effective (to cover the cost of ingredients used in manufacturing).
STATEMENT OF THE PROBLEMS
Yoghurt production is quite expensive, and the majority of the processes are time-consuming.
Most yoghurt produced cannot be stored for an extended period of time due to the manufacturers’ inability to obtain the necessary components for yoghurt production.
Another issue is the PH at which yoghurt is created, because if the correct PH is not obtained and managed, and if it surpasses that PH level, the taste will be excessively acidic and will not have the characteristic sour taste of yoghurt. Furthermore, PH levels above four (4) promote the growth of some microorganisms such as coliforms, staphylococci, pseudomonas, and others.
These germs can taint milk, rendering it unsafe for consumption. We have garbage in, garbage out in food processing, which means that if you start with a pour raw material, you will end up with a pour completed product.
1.5 LIMITATIONS OF THE STUDY
This project’s scope is limited to the various methods of producing yoghurt; process development and the economic implications of these methods; however, there are limiting factors such as money, time, and some yoghurt manufacturers’ unwillingness to reveal their process method and financial factors of the product.
The materials for making yoghurt must be purchased with money.
Time is also an issue, as it is required to complete the research or project.
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