Yoghurt production from cow milk using lactic acid bacteria starter culture Department:Science Technology By: SamuelGbe Project ID: 8942 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractThis study explores the production of yoghurt from fresh cow milk using lactic acid bacteria (LAB) as a starter culture. Yoghurt, a fermented dairy product, is widely consumed for its nutritional value, probiotic benefits, and appealing sensory qualities. The research aims to evaluate the effectiveness of selected LAB strains—primarily Lactobacillus bulgaricus and Streptococcus thermophiles—in fermenting cow milk under controlled conditions to produce high-quality yoghurt. Fresh raw cow milk was pasteurized and inoculated with standardized concentrations of the starter culture, followed by incubation at optimal fermentation temperatures. Key parameters such as pH, acidity, texture, flavor, and microbial count were monitored to assess product quality and fermentation efficiency. Results indicated successful fermentation with significant acidification and desirable organoleptic properties achieved within 6–8 hours of incubation. The final yoghurt product met acceptable microbiological and physicochemical standards. This study underscores the importance of starter culture selection and proper processing conditions in producing safe, nutritious, and consumer-acceptable yoghurt from cow milk. It also highlights the potential for local, small-scale production to support food security and rural economic development. ...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»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»Theory and application of direct hydrocarbon indicators»Production of potassium salt K2So4 from agricultural waste unripe plantain peels