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Articles by M. Khashkeli
Total Records ( 2 ) for M. Khashkeli
  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. Khashkeli , B.Bhutto and A.Q. Memon
  The study was designed with the aim to isolate Staphylococcus aureus from traditionally made milk based sweet products i.e Gulabjaman, Rasgulla, Khoa, Mawa and Rabri sold at sweet meat shops of Hyderabad. The results of the present investigation revealed that out of 150 samples, 35 samples (23.33%) were found contaminated with Staphylococcus aureus. The highest rate of contamination was recorded from the samples of Rabri that is 9 samples (30%), followed by Khoa 8 (26.67%), Mawa 7 (23.33%), Gulabjaman 6 (20%) and Rasgulla 5 (16.67%).
 
 
 
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