Probiotic Yoghurt

 

The aim of this report is to producing yoghurt with fat content %3.5 .We have prepared a detailed feasibility survey for an yoghurt plant. The project was conducted by 6 barchelor food engineering students at University of Gaziantep.

We would like to thank to our supervisor Dr.Ali Coşkun Dalgıç for his support during the entire project.

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