Economic assessment of some methods adopted in yoghurt production

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 L bulgaricus.
TABLE OF CONTENTS
Title Page Approval Page Dedication Acknowledgement Table of Contents
CHAPTER ONE:INTRODUCTION 1.1Background of the Study 1.2Aim and Objectives of the Study 1.3Significance of the Study 1.4Statements of the Problem 1.5Limitations of the Study CHAPTER TWO 2.0Literature Review 2.1Properties and Characteristics of Yoghurt 2.2The evolution of Yoghurt 2.3Process and manufacture of Yoghurt
CHAPTER THREE 3.1Materials and Methods for Yoghurt Production
CHAPTER FOUR Conclusion and Recommendation References