Economic Assessment of Some Methods Adopted in Youghourt Production

Economic Assessment of Some Methods Adopted in Youghourt Production

Economic Assessment of Some Methods Adopted in Youghourt Production
Promote Composition of Pleurotus Tuberrcogin Chapter One of Promote Composition of Pleurotus Tuberrcogin INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the…
Economic Assessment of Some Mehtods Adotped in Yoghurt Production Chapter One of Economic Assessment of Some Mehtods Adotped in Yoghurt Production INTRODUCTION BACKGROUND OF THE STUDY Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S…
Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut Abstract of Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based…
Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria Chapter One of Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries…
The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis Abstract of The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four…
Analysis of the Hygienic Condition of Canteen Food Services Chapter One of Analysis of the Hygienic Condition of Canteen Food Services BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in…