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.

Bir cevap yazın

Başa dön tuşu