SMALL SCALE COMMERCIAL PRODUCTION OF YOGHURT IN NIGERIA.
PRODUCTION OF YOGURT FORMULATION TABLE AND RAW MATETIALS
1 Skimmed milk 1kg
2 Sodium benzoate 5 grams
3 Lactic culture
(yoghurt starter) 500 grams
4 Water 5 litres
5 Sweetener As desired
6 Flavour As desired
SMALL SCALE COMMERCIAL PRODUCTION OF YOGHURT IN NIGERIA.
Just by the mention of yoghurt, some people are already salivating as yoghurt is a well known delicious diary food drink that can be used for quenching taste as well as stopping hunger. Home made yogurt production or small scale commercial production process of yogurt is relatvely easy as it does not require any special skills. It major ingredient is milk; either low fat milk, whole milk, cream milk, or skim milk.
Starting a small scale commercial yogurt production factory or industry especially in Nieria can be relatively easy as it is not capital intensive and it technical knowledge is here and now on this page.
Yougurt production process are cultured controlled (Cow) milk, cream fermentation of lactose baterials conditions in order to produce hygienic fatic acid which give tart taste to the yoghurt.
Most of the yoghurt production, be it home made yoghurt production or small scale commercial yogurt production comes in different varieties of recipes. And are blended, garnished and mixed with varieties of (fruit) recipes, according to the creativity of the yoghurt producers or manufacturers. Some of the recipes are as follows;
1. Buttermilk recipe
Starting a small scale commercial yogurt production factory or industry especially in Nieria can be relatively easy as it is not capital intensive and it technical knowledge is here and now on this page.
Yougurt production process are cultured controlled (Cow) milk, cream fermentation of lactose baterials conditions in order to produce hygienic fatic acid which give tart taste to the yoghurt.
Most of the yoghurt production, be it home made yoghurt production or small scale commercial yogurt production comes in different varieties of recipes. And are blended, garnished and mixed with varieties of (fruit) recipes, according to the creativity of the yoghurt producers or manufacturers. Some of the recipes are as follows;
1. Buttermilk recipe
2. Pineapple recipe
3. Banana recipe
4. Blueberry recipe
5. Vanilla flavour
6. Strawberries recipe
7. Coffee recipe
8. Chocolate recipe
9. Lemon/Orange recipe
10. Honey recipe
11. Mixed recipes
YOGURT PRODUCTION PROCESS EQUIPMENT
1. Electric mixer
2. Sealing machine
3. Filling unit
4. Boiling tank
5. Filter
6. Freezer
7. Weighing scale
1. Electric mixer
2. Sealing machine
3. Filling unit
4. Boiling tank
5. Filter
6. Freezer
7. Weighing scale
SMALL SCALE COMMERCIAL PRODUCTION PROCEDURE
1. Mix 1kg of milk with 3 litres of water
2. Add 1/5 pack of lactic culture or yoghurt starter and 5 grams of sodium benzoate and stir well
3. Boils 2 litres of water to boiling point and add to the yoghurt, mix effectively
4. Cover the product with blanket and keep it undisturbed for 7 hours
5. Uncover and add the sweetener and flavour and stir further
1. Mix 1kg of milk with 3 litres of water
2. Add 1/5 pack of lactic culture or yoghurt starter and 5 grams of sodium benzoate and stir well
3. Boils 2 litres of water to boiling point and add to the yoghurt, mix effectively
4. Cover the product with blanket and keep it undisturbed for 7 hours
5. Uncover and add the sweetener and flavour and stir further
NOTE:
Some people do not add flavour and sweetener to their yoghurt so as to save cost, but the addition of these will prove more beneficial in the long run as customers will prefer your product to theirs.
Some people do not add flavour and sweetener to their yoghurt so as to save cost, but the addition of these will prove more beneficial in the long run as customers will prefer your product to theirs.
Also, some yoghurt producers use thickeners in the production of their yoghurt, thereby producing more yoghurt with the same ingredients. The result of this is that the nutritional value of the yoghurt is watered down, while the profit margin of the producers increases. The consumer won’t know the difference so you are to decide if you will use thickener or not.
It looks great. I will need to read through to be able to make comments.
ReplyDeleteIt looks great. However I will need to read through to be able to make comments.
ReplyDeleteThanks bro
ReplyDeleteThank u so much for this. I will try it and see how it goes.
ReplyDeletePls where can I get the lactic culture/yoghurt starter and the sodium benzoate.
Can i use powered milk and if test does it give the same taste and texture as using fresh cow milk.
Thank u.
Pls at what stage should I add my thickener and stabilizer? Thanks
ReplyDelete