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KMID : 0881720090240040318
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 4 p.318 ~ p.323
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Study on the Quality of Market Dahi Compared to Laboratory Made Dahi
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A. L. Shekh
A. Wadud
M. A. Islam
S. M. E. Rahman
M. M. Sarkar
Tian Ding
Choi Jae-Ho
Oh D. H.
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Abstract
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Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. ‘A’ type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH (3.75 ± 0.05) and highest was in C (4.46 ± 0.15). Total solids content of F type dahi (318.40 ± 4.44 g/kg) was highest and fat (52.00 ± 2.00 g/kg), protein (44.33 ± 2.00 g/kg) and ash (10.76 ± 0.31 g/kg) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (× 105 cfu/ml) content was 94.00 ± 4.58, yeast (cfu/ml) content was 183.33 ± 15.28 and mold (cfu/ml) content was 53.33 ± 15.28. The TVC (× 105 cfu/ml), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were 39.67 ± 4.51, 50.00 ± 10.00 and 20.00 ± 10.00, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.
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KEYWORD
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Physico-chemical, Microbial quality, dahi
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