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Articles by B. Bhutto
Total Records ( 2 ) for B. Bhutto
  A.H. Soomro , M.A. Arain , M. Khashkeli and B. Bhutto
  This study was conducted to compare the physico-chemical and organoleptic properties of industrial yoghurt and conventional made dahi. According to the statistical analysis non-significant differences were observed in pH values and acidity percentage amongst all types of dahi samples, but significant differences were observed in fat and total solids percentages. The highest total solids and fat percentage was recorded from the sample C with an average of 13.81150 ± 0.20178 and 5.071 ± 0.123364, respectively where as lowest total solids and fat percentage was recorded from sample A with an average of 12.348 ± 0.1202419 and 2.48 ± 0.0504891, respectively. According to the results of organoleptic evaluation the maximum score was given by the panel of judges to sample C.
  Soomro A.H , M.A. Arain , M. Khaskheli and B. Bhutto
  Hundred raw milk and sixty milk product samples namely Gulabjamun, Mawa and Dahi were randomly collected from different localities/sources of Tandojam for the isolation of E.coli, a notorious contaminant. All the samples were inoculated on different bacteriological media and a number of biochemical tests were performed for the confirmation of the isolate. The results revealed that out of 1OO milk samples 57% showed growth of E. coli. The highest number of milk samples contaminated with E. coli were recorded in milk samples obtained from milk vending shops and houses. Among the 60 milk product samples 31(51.66%) showed growth of E.coli, the highest rate of contamination was found in Mawa/Khoa samples.
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