Abstract

This project work titled “A feasibility study on the production of yogurt” a case study of Fan Milk Nigeria Plc, Oregun – Ikeja has been written to p-rovide an intensive knowledge of the practical aspect of producing yogurts in addition to the theories which involves the economical and nutritional benefits of yogurts already learnt by the researchers.
This study will look into the production processes with Fan Milk Nigeria Plc, Oregun – Ikeja. The coverage of the subject matter is extensive but the presentation has been condensed into the form of study notes for easy comprehension.
The sources of data used on completion of this research work are both primary and secondary which would be analyzed using the Chi Square (X2) statistical instrument.
Research on the production of yogurt would be made and necessary recommendation would be analyzed thereof.

Table of Content

Title Page
Certifcation
Dedication
Acknowledgement
Abstract
Table of Content
CHAPTER ONE
1.0 Introduction
1.1 Background to the study
1.2 Historky of Fan milk Nigeria Plc.
1.3 Statement of problems
1.4 Purpose/aim and Objectives of the study
1.5 Research Questions
1.6 Statement of Hypothesis
1.7 Scope of the study
1.8 Significance of the study
1.9 Limitation of the study
1.10 Definition of Terms
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Introduction
2.2 Yogurt Production
2.3 Varieties of Yogurt
2.4 Nutrients
2.5 Ingredients
2.6 General manufacturing procedure
2.7 How to store/Preserve yogurt
2.8 Health benefits of yogurt
CHAPTER THREE
RESEARCH METHODOLOGY
3.0 Introduction
3.1 Research Population
3.2 Sampling size
3.3 Source of Data collection
3.4 Research Instrument
3.5 Statistical Tool
3.6 Decision Rule
CHAPTER FOUR
DATA ANALYSIS AND PRESENTATION
4.0 Introduction
4.1 Analysis of Data
4.2 Analysis of Objectives
4.3 Testing of Hypothesis
4.4 Discussion of Findings
CHAPTER 5
5.0 SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire

Introduction

1.0 INTRODUCTION
Yogurt is a fermented milk product produced by bacterial fermentation of milk. With reference to the Oxford English Dictionary; It is a thick white liquid food; mostly made by adding bacterial to milk and often flavored with fruit. As explained by Fan Milk Nigeria Plc “Yogurt is a favorite breakfast, lunch or snack food made by the friendly natural bacterial fermentation of milk. It is basically a form of curdled milk but with less fat”.
Yogurt is a widely enjoyed dairy product that is essentially an altered form of milk containing waste product from fermentation. The lactic acid that is produced from the fermentation of lactose contributes to the sour taste of yogurt by decreasing PH and allows for the characteristic texture by acting on the proteins (Zourar, Accolas & Desirazeaud 1992). Yogurt has been continually studied for its health benefits particularly from the additions of probiotics. Current research has been investigating how to improve yogurt both in terms of its potential as a healthy food and as an appetizing product that appeals to the general population. The role of lactic acid bacterial (BAL)are widely appl,ied in various fluid including agriculture especially the field of food.
1.1 BACKGROUNG TO THE STUDY
Yogurt production could be considered as a particular case batch or semi-continuous production process. The research community has study this type of production process during the last twenty (20) years. One of the main features of batch processes is that a large number of product are produced from a few initial product recipes. The same holds for yogurt production. Final yogurt production may differ in at least one of the following features:
• Fermentation recipe type origin
• Total cup weight
• Number of cup per piece
• Labeling depending on their customer destination
• Flavours and packaging cup type (material shape etc).
Packaging rates may significantly tarry from one product to another.
The word yogurt comes from Turkey and refers to a tart, thick milk. Yogurt does not have one single origin, however, it is generally agreed among historians that yogurt and other fermented milk products were discovered accidentally as a result of milk being stored by primitive methods in warm climates.
Most historical accounts attribute yogurt to the Neolithic peoples of central Asia around 6000 B.C. Herdsmen began the practice of milking their animals and the natural enzymes in the carrying containers (animal stomachs) curdled the milk essentially making yogurt not only did the milk then keep longer, it is thought that people preferred the taste so continued the practice, which then evolved over centuries into commercial yogurt making.
Recorded history states that Genghis khan, the founder of the MONGOL Empire, and his armies lived on yogurt. It wasn’t long before word of the perceived health benefits of yoghurt traveled through to other peoples, and the consumption spread throughout the east.
The first industrialized production of yogurt is attributed to Isaac Carusso in 1919 in the Barcelona-his company “Danone” was named for his son “little Daniel”. Turkish immigrants brought yogurt to north America in the 1700s but it really didn’t catch on until the 1904s when Daniel Carassso, the son of Danone founder Isaac, and Juan Metzger took over a small yogurt factory in the Bronx, New York the company is now called Dannon in the united states.
Yogurt with fruit on the bottom was first introduced in 1947 by Dannon. The popularity of yogurt soared in the 50s and 60s with the boom of the health food culture and is now available in many varieties to suit every taste and lifestyle.

A Feasibility Study On The Production Of Yogurt (A case study of Fan Milk Nigeria Plc, Oregun – Ikeja, Lagos)

Key Features

Table of Content

Introduction