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 1.1 Background of the study
 Yoghurt is a fermented product obtained through an anaerobic fermentation of lactose in milk by relevant micro-organisms, most of which are classified as probiotic (Tull, 1996). It is known and consumed in almost all parts of the world. Most Nigerians regularly take yoghurt either as a dessert, snack or as a probiotic food drink to aid digestion and to re-establish a balance within the intestinal microflora. The tangy sour taste and aroma of yoghurt are due to the activities of most commonly mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus which remain active in the product after its production (Bille and Keya, 2002; Douglas, 2005). Yoghurt making involves the introduction of friendly bacteria in pasteurized milk under controlled temperature and environmental conditions (Granessha, 2005). The bacteria ingest the milk sugar and release as much as 0.9 to 1.2 % lactic acid as waste product, which reduces pH from 6.7 to below 4.6. The increased acidity causes milk protein to coagulate. According to Early (1998) and Douglas (2005), the increased acidity also prevents proliferation of other potentially harmful bacteria. The optimum fermentation temperature for short incubation of 3.5 - 5.0 hours is 42 0C and for long period of 14 - 16 hours is 30 0C. Yoghurt can be used to prevent and control diarrhea due to its therapeutic effect. It is capable of modulating the inflammatory response produced by carcinogen. It reduces the inflammatory response through an increase in apoptosis. Proteins in yoghurt are more digestible (Jacobson, 1978) than that in raw milk. Yoghurt was found to improve iron status by improving the absorption of iron from other foods (Branca and Ross, 2001). On the basis of shelf-life, yoghurt can exist as fresh or thermized. Thermized yoghurt is a product which has been heat treated to reduce bacterial load so as to extend the shelf-life of the product outside refrigeration. Incessant power outage in Nigeria and adverse marketing and distribution conditions have stimulated research interest in thermized yoghurt production and its quality improvement. Heat treatment of yoghurt, however, destroys most of the natural viscosity of the original product due to shock and thinning effect (Early, 1998). Coconut (cocos nucifera) milk is used by confectionaries worldwide to enhance quality, flavour and taste of various products (Perseley, 1992). Coconut milk has been found to be rich in calcium. The milk was reported to be high in minerals and vitamin content (Nieuwentus and Nieuwentus, 2002) while contributing about 10% of the total energy (Thai Food Composition, 2004). Coconut milk is a complete protein food when taken in its natural form (Ukwuoma and Mauanya, 2003) and it helps in fighting heart disease. The most popular yoghurts known on the Nigerian market are those obtained from cow milk (Sackey- Addaguay, 2008). Yoghurt obtained by using coconut milk has been found to be a delicious and nutritional product (Imele and Atemnkeng, 2001). The nutritional quality of yoghurt can, therefore, be enhanced by addition of coconut milk.

Project detailsContents
Number of Pages82 pages
Chapter one Introduction
Chapter two Literature review
Chapter three  methodology
Chapter  four  Data analysis
Chapter  five Summary,discussion & recommendations
Chapter summary1 to 5 chapters
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