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PRELIMINARY PAGES
CHAPTER ONE
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
CHAPTER TWO
LITERATURE REVIEW
CHAPTER THREE
MATERIALS AND METHODS
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
This investigation was carried out to study The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality. Yoghurt was made from fresh cow’s milk supplemented with soymilk (10, 15 and 20%), mixed with Gum Arabic (0.5 and 0.7%). Sugar (6%) and juices of banana (90 mg/100 ml water), mango (50 mg/ml water) and guava (100 mg/100 ml water). The results showed that fat, protein, ash contents and acidity were high in the plain yoghurt, while the highest value of total solids was obtained in yoghurt supplemented with 10% soymilk. The highest scores of color, flavor, consistency and overall acceptability were obtained in the plain yoghurt, while the highest score of taste was obtained in yoghurt supplemented with 15% soymilk. The highest fat, protein, ash content and total solids were obtained in guava yoghurt, while the highest acidity was obtained in mango yoghurt the best taste and color are obtained in guava yoghurt the highest scores of flavor and consistency were obtained in banana yoghurt, while the highest overall acceptability obtained in the mango yoghurt. The highest contents of protein, total solids, ash and acidity were obtained in yoghurt with 0.5% Gum Arabic, while the highest fat content was obtained in yoghurt with 0.7% Gum Arabic. The highest scores of color, flavor, taste and overall acceptability were obtained in yoghurt with 0.7% Gum Arabic, while the highest consistency was obtained in yoghurt with 0.5% Gum Arabic. The highest values of fat, total solids and ash were reported on the 3rd day of storage period, while the highest values of protein and acidity were obtained at the 6th day of storage. The highest scores of color, consistency, taste and overall acceptability were reported on the 3rd day of storage period, while the highest scores of flavor were obtained on the 6th day of storage period.
1.1 Introduction
Milk products are a type of food produced from or containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. Dairy products include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy or dairy factory. Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganism. Milk and its' derivatives are considered vehicle of Staphylococcus aureus for human infections and enteropathogenic Escherichia coli. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions and post heat treatment contamination.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
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This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …
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