Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2002 | Volume: 1 | Issue: 5 | Page No.: 226-230
DOI: 10.3923/pjn.2002.226.230
Quality Evaluation of Market Yoghurt /Dahi
Shahid Younus , Tariq Masud and Tariq Aziz

Abstract:
This study was planned to evaluate and compare the quality of market yoghurt and dahi. Different samples of plant made yoghurt and dahi available in local markets of Islamabad and Rawalpindi were randomly collected and analyzed for physico- chemical, microbiological and organoleptic properties. Physico-chemical analysis revealed that plant made yoghurt samples were consistent and hardly showed any variation as compared to dahi. Microbiological examination showed that total viable count in yoghurt brands was less than dahi. The coliform count was nil or ignorable in yoghurt brands but dahi contained large number of coliform bacteria. Organoleptically, plant made yoghurt was found more suitable as compared to dahi.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    Physicochemical and Sensory Characteristics of Stirred Yoghurt Flavoured with Mango (Mangifera indica L.) During Storage Period
  •    Hygienic Quality of Some Fermented Milk Products
  •    Effect of Apple Pulp and Celosia argentea on the Quality Characteristics of Shrikhand
How to cite this article:

Shahid Younus , Tariq Masud and Tariq Aziz , 2002. Quality Evaluation of Market Yoghurt /Dahi . Pakistan Journal of Nutrition, 1: 226-230.

DOI: 10.3923/pjn.2002.226.230

URL: https://scialert.net/abstract/?doi=pjn.2002.226.230

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom