CAPE COAST TECHNICAL UNIVERSITY

DEPARTMENT OF CATERING, HOSPITALITY AND INSTITUTIONAL

MANAGEMENT
(WEEKEND COHORTS)

COURSE:

FOOD TECHNOLOGY

COURSE CODE:

SCN 233

LECTURER:
PROF. EMMANUEL KWAW
NAME OF STUDENT
ESTHER AIKINS

STUDENT ID:
0221050003
DATE
14/04/2023

ASSIGNMENT 2
 INTRODUCTION

Yogurt contains vitamins B6, B12, riboflavin, potassium and magnesium, however, the quantity depends

on the type of yogurt. Health benefits of yogurt ranges from protecting consumers against osteoporosis,

relieving of irritable bowel diseases, and aiding in digestion. Yogurt is a dairy product and it is made by

fermenting milk with a bacteria yogurt culture

A practical lesson was conducted on the preparation of yogurt and this report captures the ingredients

required for the preparation of the yogurt through the safety measures to the point of bottling as a

finished product.

A practical lesson was conducted on the preparation of yogurt and this report covers the ingredients

required for the preparation of the yogurt through the safety measures to the point of bottling as a

finished product for serving.

PREPARATION

The following were gathered: Ice chest, Whisk, measuring jar, saucepan for heating water, Bottles for

packaging, Measuring cup, Napkins, and Waste bin. In addition, these ingredients were put together:

milk powder, Bacteria culture, Sugar, and flavor.

The following precautionary measures were observed to ensure a good quality yogurt was obtained at

the end of the processing:

1. the mix was not stirred during the fermentation period.

2. We ensured fermentation temperature did not exceed 43oC

3. we had to avoid adding too much thickener when the need arose

4. We ensured that all utensils were cleaned and sterilized before using them.
 PROCEDURE

500ml of boiled water of temperature 40oC was then added to the smooth consistency that had been

obtained and whisked again to form a uniform consistency.

The bacteria culture was then added. No stirring or whisking was needed at this point in order to avoid

the breaking down of the bacteria. It was then covered and left to stay for about 6 hours to 8 hours

without opening the lid within the time period to allow for fermentation. After the 8hours, the lid was

opened and whisked again to obtain a smooth consistency.

Then, flavor, sugar in measured quantity, and color in measured quantities were added to taste. water

could at this point be added to obtain a preferred consistency.

At this point, bottling or other means of packaging could be done for serving.