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Economic Assessment Of Some Methods Adopted In Yoghurt Production
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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).
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.
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