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The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality

The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality

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DEDICATION

This research material, titled “The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Food Science and Technology (FT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    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


    ABSTRACT

    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.


    The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality

    CHAPTER ONE

    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.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    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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    Defense Procedure for Food Science and Technology Researchers

    In preparation for defending a project or seminar on The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality, it is imperative that as a nursing student, you demonstrate comprehensive knowledge of your research. The defense process is structured to include presenting your work, answering questions, and illustrating its pertinence. Initially, provide a succinct yet thorough introduction to your research topic, emphasizing its importance and the objectives, ensuring that both the audience and the External Examiner can understand the scope of your study.

    Prior to your defense, be thoroughly acquainted with your research abstract and the critical elements of Chapter One, including motivation for embarking on this research, problem statement, objectives, and significance. In Chapter Two, be ready to cite at least two references from the literature review. For Chapter Three, you should be equipped to discuss the methodologies, tools, and techniques utilized. In Chapter Four, defend your research by justifying the findings and linking them to your research objectives.

    Conclude your defense by succinctly summarizing the study and offering insightful, evidence-based recommendations. A professional dress code, such as wearing a suit and tie, is vital to create a favorable impression and elevate your presentation.

    During the question and answer segment, the External Examiner may pose questions pertaining to your research. If confronted with a challenging or irrelevant question, respond diplomatically with, “Sorry, Sir/Madam, the question asked is beyond the scope of my study.” Whenever possible, direct your answers back to your research findings to reinforce your expertise.

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