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Pakistan Journal of Biological Sciences
Year: 2002  |  Volume: 5  |  Issue: 3  |  Page No.: 343 - 345

Quality of Yogurt (Dahi) Made in Laboratory and Available in the Market of Mymensingh Town in Bangladesh

M. Y. Ali, M. A. Islam, M. J. Alam and M. N. Islam    

Abstract: Yogurt samples from ten different shops of Mymensingh Town and Laboratory made in 3 batches were analyzed in the Dairy Technology Laboratory, Department of Dairy Science, Bangladesh Agricultural University to monitor the quality. Significant difference in overall score of physical test (smell and taste, body and consistency, colour and texture), chemical (protein, fat, total solids, ash, acidity and PH) and microbiological status was found among different yogurt samples. Laboratory made yogurt was the best in quality. Dayamoy and Anil Gosh were in 2nd and 3rd position in quality of yogurt. This investigation suggested that adulterated milk must be avoided in yogurt preparation and also to follow strict hygienic condition in order to have

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