Economic Assessment of Some Methods Adopted in Yoghurt Production
Economic Assessment of Some Methods Adopted in Yoghurt Production Chapter One of Economic Assessment of Some Methods Adopted in Yoghurt Production INTRODUCTION 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,…