Dairy Project Report

HNAD-4A

Subject Dairy Technology

Submitted to Miss Nimra Sameed

Submitted by Group 09

Group members:
Iqbal Faridi fdst201102003

Tuba Arshad fdst201102045

Bisma Tariq fdst201102050

Muqadas Sayal fdst201102114

Aliza Paras fdst201102112

Department of Food Science and Technology

Khawjah Fareed University of Engineering and Information Technology

Rahim Yar Khan

BRAND NAME
 Flaxseed Yogurt (A healthy flavoured yogurt)

CATEGORY

 Swiss style yogurt

INTRODUCTION
  Yogurt is a fermented dairy product. By manufacturing yogurt we increases the shelf life of
milk.
 we add flaxseeds to make yogurt more healthy and nutritious. Also we add fruits and flavours to
increased yogurt palatability.
 Flaxseeds are a source of good fat mainly omega-3 that have various benefits.

OBJECTIVES

 The basic objective of making flaxseed yogurt is to obtained a good fat source i.e omega-3 fatty
acid
 And it is a healthy product that help to make our digestive system healthy.

INGREDIENTS
 1 cup yogurt
 1 tb spoon flaxseed
 2 bananas
 20g honey
 20 g chocolate

METHODOLOGY

 First of all, we make yogurt

 Add grounded flaxseeds
 Blend banana with honey
 Mix all the ingredients
 Decorations with chocolate chips
 And serve
RECIPE

 Take milk and pasteurized at 85C for 30 minuts

 Then hold it to make favourable for the cultures growth i.e 42C
 Then adding starture culture Streptococcus thermophilus and Lactobascilusbalgaricus.
 Hold for 5-7 hours, until 4.5 pH is reached.
 Grounded 1 tb spoon flaxseeds added into yogurt.
 Blend 2 banana with 2og of honey and melted chocolate.
 Hold the banana paste into refrigeration for one hour.
  Then added into yogurt and mix well.
 Decoration with chocolate chips and serve.
SHELF LIFE

1 to 2 days on refrigeration

FLOW CHART

milk

(85C for 30 min)

pasteurization

(42C)

hold

Streptococcus thermophilus

Lactobascillus balgaricus

adding culture

hold (5-6 hours)

cool(7C)

add flaxseeds

fruits and flavours

BENEFITS

 Yogurt rich in protein, calcium, vitamins and live culture or probiotics which can enhance the
gut microbiota.
 These can offer protection for bones and teeth and help prevent digestive problems
 Probiotics may boost the immune system
 Flaxseed high in omega-3 fatty acid, dietary fiber.
 Omega-3 fatty acids lower blood pressure, reduce triglycerides, slow the development of plaque
in the arteries.
 Reduce heart attack and stroke.
 Full of antioxidants (banana).

HEALTH PROBLEMS

 No more health problems of eating yogurt but exess of everything is bad.

 Eating too much yogurt cause weight gain.
 If omega-3 is consumed more than 3g a day if reduce the immune system function.
 Overconsumption of flaxseeds can cause bloating gas and abdominal pain due to their high fiber
content.
 Rich in calories ,too much consumption cause weight gain.
TARGET GROUP PROFILE

 All aged people

 Children who don’t like yogurt can consume banana yogurt because of its sweet taste
 Heart patient can also use
 Diabetic patient can use without flavours
 Athletes
CONSUMER ACCEPTANCE

 Some people don’t like yogurt so by adding fruits and flavours we increases its palatability .

 Consumer who are conciuos for their diet must consume flaxseed yogurt because it has many
health benefits.

Nutritional value
Energy 579 kcal
Fats 14.96g omega-3 (2g)
Carbohydrates 104g
Proteins 29.9g
Mineral (k) (banana) 900mg
Dietary fiber 9g
Conclusion
 Flaxseed yogurt is healthy and nutritious.
 Bascically flaxseed is a source of good fat (omega-3).
 And yogurt keep our digestive system healthy.
 Flaxseed yogurt beneficial for heart patients .
 Fruits and flavours in yogurt increases its palatability .