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A Comparative Study on the Quality of Yoghurt Prepared from Cow, Buffalo and Goat Milk

S. M. K. Alam
Milk Vita, Baghabari, Sirajganj.

M. M. Manzur
Scientific Officer
Central Cattle Dairy Farm and Breeding Station, Savar, Dhaka-1341.

S. Akhter
Scientific Officer
Bangladesh Livestock Research Institute, Savar, Dhaka-1314.

A. Wadud
Department of Dairy Science, Bangladesh Agricultural University, Mynmensingh-2202.

Abstract/ Executive Summary:

The present experiment was conducted to assess the quality of dahi (yoghurt) prepared from cow, goat and buffalo milk. Milk samples were collected from Bangladesh Agricultural University, Dairy Farm, Senbari and Gobidochar, Mymensingh. Three types of dahi samples were analyzed during the experiment. The parameters used to monitor the quality of dahi samples were physical (smell and taste; body and consistency; color and texture), chemical (protein, fat, total solids, ash, acidity and pH) and microbiological (gram positive rods and cocci, total viable count, coliform and mould count). From the result of all parameters it was concluded that dahi prepared from cow milk is superior than dahi prepared from buffalo or goat milk. Considering all parameters from the nutritional point of view it was concluded that dahi made from buffalo and goat milk is also good and finally, it was suggested that dahi from cow, buffalo and goat milk is of equal value so long it is prepared maintaining strict hygienic conditions.

Keywords: Dahi, Quality, Yoghurt, Milk

Location: Mymensingh

Start Date: 01-07-1999

End Date: 31-08-1999

Program Area: Postharvest and Agro-processing

Commodity: Curd

Objectives:

1. To prepare acceptable quality of dahi (yoghurt) using different sources of milk;

2. To monitor the physical, chemical and microbiological quality of dahi (yoghurt);

3. To compare the quality of dahi prepared from cow, buffalo and goat milk.

Methodology:

The present experiment was conducted at the Dairy Technology and Microbiology Laboratory of the Department of Dairy Science and Department of Animal Nutrition, Bangladesh Agricultural University (BAU), Mymensingh during the period from July to August 1999. Cow milk, Buffalo milk and Goat milk was collected from BAU Dairy Farm, Senbari, Mymensingh and Gobidochar, Mymensingh. After collecting the whole milk, dahi was prepared in the laboratory. After preparation of all types (cow, buffalo and goat) of dahi different physical, chemical and microbiological tests were conducted to investigate the quality of dahi samples. A panel of six experienced judges assessed different types of organoleptic parameters such as smell & taste, body and consistency; color and texture separately. Nutritional status of dahi, eg., acidity (%), fat (%), total solids (%), Protein (%), ash (%) and pH were determined following standerd methods. Different types of microbiological tests like, gram-positive cocci (%) gram-positive rods (%), total viable count/ml, coliform count/ml and mount count/ml were performed to know the microbiological status of the products. For determination of gram-positive cocci gram-positive rods in dahi samples grams staining procedure was followed and for total viable count, standard plate count was done according to the method described in the “Standard method for the Examination of Dairy products”, (American Public Health Association, 1967). Data obtained from collected and prepared samples were analyzed statistically using Complete Randomized Design (CRD) with one factor MSTAT programme. The differences among sample means were compared by calculating Least Significant Difference (LSD) value (Gomez and Gomez, 1984)

Source of Information: SAARC JOURNAL OF AGRICULTURE, Vol. 3, 2005, pp. 01-15, ISSN 1682-8348, SAARC Agricultural Information Centre.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Judging from the results of all parameters (physical, chemical and microbiological) it could be advocated that dahi made from cow milk was the best among the dahi made from cow, buffalo and goat milk. However, the second and third position was adorned by dahi made from buffalo and goat milk respectively. Although buffalo milk dahi and goat milk dahi ranked second and third positions respectively, their nutrient contents were excellent.

Knowledge Management: Journal