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MARK MUTURI - AGF211-0019/2022

OKOTH TALYANNE - AGF 211-0038/2022
LYNN ATIENO - AGF211-0027/2022
BRANDY CHEMUTAI - AGF211-0032/2022
MOSES KIMANI - AGF211-0028/2022
MERCY NDIRANGU - AGF211-0020/2022
ARKIPO ODHIAMBO - AGF211-0037/2022
KIPKOECH CALEB - AGF211-0034/2022.
MUTSEMBI BRIAN - AGF211-0036/2022
JOHN GATHURA – AGF211-0035/2022
ANITA KARIMI – AGF211-0023/2022

A REPORT ON THE MAKING OF VANILLA YOGHURT IN THE DAIRY

WORKSHOP
Objectives
 To understand the step-via-step technique of manufacturing yoghurt from fresh milk.
 To research the proper dealing with and use of dairy system.
 To examine the yield and first-class of yoghurt produced from a particular volume of
milk.
 To comprehend the importance of each processing step in maintaining product quality
and consistency.

Introduction
Yogurt is a popular fermented dairy product recognized for its dietary fee and
beneficial probiotic properties. The method of creating yogurt entails controlled fermentation
of milk via unique bacterial cultures, in most cases Lactobacillus bulgaricus and
Streptococcus thermophilus. These cultures work synergistically to ferment lactose, the
natural sugar in milk, into lactic acid. This acidification procedure could be more effective in
imparting the tangy flavor of yogurt but also complementing its texture and shelf existence.
Yogurt has been produced and eaten for hundreds of years, retracing its origins to ancient
cultures in Central Asia and the Middle East, in which it was valued for its capacity to hold
milk. Over time, yogurt became a nutritional staple, regarded for its ease of digestion and
health blessings, consisting of advanced gut fitness due to stay probiotic bacteria. Modern
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production has transformed this traditional technique into a controlled, industrial manner that
ensures consistency, safety, and excessive first-rate.
The popularity of yogurt has grown globally due to its versatility; it may be loved
simply, sweetened, or flavored and used in each candy and savory dish. The nutritional
blessings of yogurt, including its terrific protein, calcium, and nutrient source, contribute to
its vast attraction. Vanilla-flavored yogurt, especially the traditional smooth texture of yogurt
with yogurts-rate and vanilla's diffused sweetness, makes it a favorite among
amfavoritetmers. This record outlines the specific technique followed within the dairy
workshop to transform 15 liters of sparkling milk into vanilla-flavored yogurt, emphasizing
the sensible application of dairy technology principles, excellent manipulation, and the
importance of every step to gain a terrific quit product.

Equipment
 Stainless steel pots
 Incubator
 Thermometer
 Chiller
 Weighing machine
 Sieve

Ingredients
 15-liter Fresh milk
 6.5g/l of milk sugar
 Starter culture
 Vanilla flavor
 25g/l of milk Skimmed milk powder

Procedure
The ingredients were weighed and the dry ingredients mixed. The milk was preheated
to 45℃. The dry ingredients were slowly added and dissolved completely in the preheated
milk. The milk was then sieved using a sterilized sieve. The milk was pasteurized to 90 ℃
and held for about 3 minutes. It was then sieved and cooled to 45℃. The milk was then
inoculated using a starter culture and incubated for 6 hours.
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After 6 hours, the milk was removed from the incubator and put inside the chiller
overnight. It was then removed and the curd was gently broken. Vanilla flavor was added and
then gently mixed. The milk was then packed in sterile bottles.

Mixed ingredients

Pasteurizing to 90℃
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Breaking the curd

Stirring after flavor addition

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Sterilizing packaging bottles

Packaging of the yoghurt

Results
The last product was a clean, creamy yogurt with a pleasing vanilla flavor. The yogurt
had a uniform texture and an attractive aroma. Fifty-two-250ml bottles had been received.

Calculations
Cost of Production
Raw materials Quantity Unit price Total (Ksh)
Milk 15l 65 per liter 975
Sugar 97.5g 11000 per 50kg 214.5
Skimmed milk 375g 20400 per 25kg 306
Vanilla 30ml 3100 per 2l 46.65
Yoghurt bottles 52 6.25 per piece 325
Bottle tops 52 1.25 per piece 65

Total = Ksh 1932.15

Yield = 52 – 250ml bottles

Unit cost = overhead + Total

Yield
Overhead = Water
Gas } 30% of total
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Electricity
Overhead= 30 x 1932.15 = 579.645
100
Unit cost = 579.645+1932.15 = 48.304
52
Selling price = profit + unit cost
Profit = 20% of unit cost
= 0.2 x 48.304 = 9.66
S.P = 9.66+ 48.304
= Ksh 58

Discussion
The accurate size of substances guarantees consistency in yogurt’s flavor and texture.
Weighing milk, sugar, skimmed milk powder, and cultures facilitate holding specific
proportions for a reliable product. Thoroughly blending sugar and skimmed milk powder
before adding them guarantees even distribution, contributing to uniform flavor and texture.
Sugar sweetens, and aids fermentation by feeding the cultures, while skimmed milk powder
boosts solids, enhancing creaminess. Preheating milk to 45°C allows for the powerful
dissolution of dry elements and activates the yogurt cultures. Warm milk facilitates
combining the dry blend efficiently, stopping lumps. Once preheated, upload the blended dry
components to the milk and stir appropriately for the entire dissolution. Sieving the milk after
blending eliminates any closing lumps, creating a smoother consistency. Pasteurize by
heating to 90°C for three minutes to kill dangerous microorganisms and offer a sterile
environment for fermentation. Sieve once more post-pasteurization to get rid of denatured
proteins or impurities. Cooling the milk to 45℃ before adding the cultures supported
fermentation without harming the stay cultures, making sure the finest yogurt manufacturing.
After inoculating with a starter lifestyle containing beneficial bacteria like
Lactobacillus bulgaricus and Streptococcus thermophilus, incubation at 42-45°C promoted
fermentation, changing lactose into lactic acid, which thickened the milk and imparted
yogurt's feature tangy taste. Chilling to around 4°C halted fermentation, preserving texture
and stopping immoderate sourness. Breaking the coagulate by means of gentle mixing
created an easy texture and incorporated any separated whey. Finally, stirring after adding
flavors guaranteed even distribution for a constant taste and uniform appearance.
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Conclusion
The yogurt processing exercise demonstrated the importance of each step in ensuring
a high-quality end product. The yield of 52 bottles from 15 liters of fresh milk reflected
effective management of raw materials and processing conditions. The vanilla flavoring
added a pleasant taste, making the final product desirable for consumers. This practical
activity provided valuable insights into the technical and procedural aspects of dairy
production. Additionally, it highlighted the necessity of precision and adherence to hygienic
practices to ensure product safety and consistency. Overall, the process reinforced the
significance of each phase, from pasteurization to final storage, in achieving a successful
yogurt production cycle.

References
Chandan, R. C., & O'Rell, K. (2013). Principles of yogurt processing. Manufacturing yogurt
and fermented milks, 239-261.
Sfakianakis, P., & Tzia, C. (2014). Conventional and innovative processing of milk for
yogurt manufacture; development of texture and flavor: A review. Foods, 3(1), 176-
193.