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Journal of Biological Sciences

Year: 2003 | Volume: 3 | Issue: 1 | Page No.: 86-90
DOI: 10.3923/jbs.2003.86.90
Comparative Study on the Physico-chemical Composition of Industrial Yoghurt and Indigenous Dahi
A. H. Soomro, M.A. Arain , M. Khashkeli and B. Bhutto

Abstract: 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.

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How to cite this article
A. H. Soomro, M.A. Arain , M. Khashkeli and B. Bhutto , 2003. Comparative Study on the Physico-chemical Composition of Industrial Yoghurt and Indigenous Dahi. Journal of Biological Sciences, 3: 86-90.

Keywords: Physico-chemical composition, organoleptic properties and yoghurt

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