Thesis Abstract

Abstract
Yoghurt production is a significant aspect of the dairy industry, with various methods being adopted to produce high-quality yoghurt products. This research project aims to conduct an economic assessment of some methods commonly used in yoghurt production to determine their cost-effectiveness and impact on overall profitability. The methods to be analyzed include traditional small-scale production techniques versus large-scale industrial methods, different types of starter cultures, various milk sources (cow, goat, sheep), and alternative milk options such as plant-based milk. By comparing the costs associated with each method, including equipment, raw materials, labor, and overhead expenses, this study will provide valuable insights into the economic feasibility of different yoghurt production approaches. Furthermore, the quality of the final yoghurt products will be evaluated in terms of taste, texture, nutritional content, and shelf life to assess whether the economic benefits of certain methods outweigh any potential drawbacks in product quality. Consumer preferences and market trends will also be taken into consideration to understand how different production methods align with current demand and pricing expectations. Through a comprehensive economic analysis, this research aims to help dairy producers, manufacturers, and policymakers make informed decisions about optimizing their yoghurt production processes to enhance profitability and competitiveness in the market. By identifying the most cost-effective methods that also meet quality standards and consumer preferences, businesses can streamline their operations, reduce expenses, and potentially increase their market share and revenue. Overall, this economic assessment of yoghurt production methods will contribute valuable insights to the dairy industry, enabling stakeholders to make data-driven decisions that balance economic considerations with product quality and market demand. The findings of this study are expected to have implications for small-scale dairy farmers, large commercial dairy operations, dairy product manufacturers, and consumers alike, as they navigate the complex landscape of yoghurt production and consumption.

Thesis Overview

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 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 Lbulgaricus.

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 (yoghurt).

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

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

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

Also, it is aimed at assessing the economic aspect of the different methods of producing yoghurt 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 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).

1.4       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.