1.0 INTRODUCTION

Yoghurt is a cultured milk product that is produced through a

fermentation processes. The microorganisms which are used

conventionally in this process are called “starter culture”. These

include lactobacillus bulgaricus and streptococcus thermophilus.

Fermentation of the milk sugar lactose produces lactic acid

which acts on milk protein to give yoghurt its texture and its

characteristic tang. The yoghurt is preserved by its acidity of

the range 0.85% - 0.95% which inhibits the growth of

pathogenic bacteria (Stanier et al 1979). Yoghurt apart from

being a nutritious snack it is known to promote longitivity in age

found in some countries where fermented dairy products are

dietary staple. Research has shown that regular consumption of

yoghurt and dairy products boosts human immune and lower

body fat (obesity) protect against ulcer and boosts the body’s

ability to build strong bone (Hilton et al 1992). Although fresh

cow milk is an exceptionally good source of protein because of

its excellent assortment of essential amino acid however its

conversion to the powdered form made it available in the

preserved form but with less nutritional value. The milk is dried

and has low moisture content. The account from its long

shelf-life when compared with fresh milk. Nowadays powdered

milk is used by most yoghurt producer due to inadequate supply

of fresh. Commercial yoghurt production has been in existence

for sometimes in Nigeria and worldwide. Popular yoghurt sold in

Kaduna township and environ are San yoghurt Tosco yoghurt

Nagari yoghurt A-One yoghurt Milcopal and many others.

Yoghurt is produced from fresh cow milk produced milk and

atimes from a blend of fresh cow milk and powdered milk. This

project is to determine the qualities of yoghurt produced from

fresh cow milk powdered cow milk and a blend of fresh and

powdered milk so as to know which of these method that has

the best quality.

This research became necessary because variety of low quality

yoghurt a produced nowadays do not meet the accepted. This

research work is to produce quality yoghurt from fresh cow milk

powdered milk and a blend of the above milk. Then to conduct

comparative evaluation of the qualities of these yoghurt. The

parameters to be evaluated includes: the pH viscosity colour

odour taste absorptivity transmitivity crude protein content

and carbohydrate content.

The benefit of this research work is to provide data for quality

small scarce yoghurt production quality control on yoghurt

production youth empowerment and employment generation on

yoghurt production.

The scope of this research work will includes: Sourcing for fresh

cow milk and powdered milk. Production of yoghurt from fresh

milk powdered milk and a blend of fresh and powdered milk.

Characterization of the produced yoghurt properties and the

comparative evaluation of their quality.