Project Abstract

Project Overview

<p> </p><p><strong>1.0 &nbsp; INTRODUCTION</strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; <em>Lactobacillus bulgaricus </em>and<em>&nbsp;Strptococcus thermophilus</em>. &nbsp; &nbsp; &nbsp; &nbsp; These two species of bacteriae have now been established as the yoghurt starters. &nbsp; &nbsp; &nbsp; &nbsp; Any sort of milk may be used to make yoghurt, but modern production is dominated by cow milk. It is the fermentation of the milk sugar (Lactose) into lactic acid that gives yoghurt its gel-like texture and characteristics tang (Davis, 1974).</p><p>Milk is often regarded as being nature’s most complete food. It earns this reputation by providing many of the nutrients which are essential for the growth of the human body. It is an excellent source of protein, vitamins, minerals particularly calcium</p> <br><p></p>