Production and determination of nutritional contents of fruit juice Department: Science Technology By: SamuelGbe Project ID: 8943 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis study explores the production of yoghurt from powdered milk using lactic acid bacteria (LAB) starter cultures, with a focus on optimizing fermentation conditions and evaluating product quality. Yoghurt, a widely consumed fermented dairy product, is traditionally produced from fresh milk; however, in regions where fresh milk is scarce or expensive, powdered milk offers a viable alternative. The objective of this research was to examine the feasibility and effectiveness of powdered milk as a raw material for yoghurt production using standard LAB strains, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. The methodology involved reconstituting powdered milk to standard milk concentration, followed by pasteurization, cooling, and inoculation with the LAB starter culture. The inoculated milk was incubated at controlled temperatures for a specific duration until coagulation occurred. Physicochemical parameters such as pH, titratable acidity, viscosity, and sensory attributes were assessed to determine product quality. Results revealed that yoghurt produced from powdered milk exhibited comparable characteristics to those made from fresh milk, including desirable texture, taste, and aroma. The LAB starter cultures effectively fermented the reconstituted milk, reducing the pH to the optimal range for yoghurt consistency and flavor development. The study also highlighted the significance of proper reconstitution ratios and fermentation time in achieving high-quality yoghurt. In conclusion, powdered milk is a suitable substitute for fresh milk in yoghurt production when used with appropriate LAB starter cultures. This finding offers a practical solution for small-scale and commercial yoghurt producers, especially in developing regions with limited access to fresh dairy sources. ...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Design and construction of cell phone charger»Sugar contents in three different soft drinks (Lacasera, Sprite, Schweppes)»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Obstacle detection robot with ultrasonic sensor»Qualitative production of biodiesel using neem seed oil»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»Production of potassium salt K2So4 from agricultural waste unripe plantain peels»Production of black and brown shoe polish from local materials