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A Comparative Study on the Quality of Dahi (yoghurt) Prepared from Cow, Goat and Buffalo Milk

A. Nahar
Department of Livestock Services, Breed Up Gradation Through Progeny Test Project, Bangladesh.

M. Al-Amin
Department of Livestock Services, Breed Up Gradation Through Progeny Test Project, Bangladesh.

S.M.K. Alam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.

A. Wadud
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.

M.N. Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.

Abstract/ Executive Summary:

The experiment was carried out with an aim to assess the quality of Dahi prepared from cow, goat and buffalo milk. With that understanding, milk samples were collected from Bangladesh Agricultural University Dairy farm; Senbari, Mymensingh; Gobiddocher, Mymensingh and Dahi samples were analyzed in the Dairy Technology and Animal Nutrition Laboratory of the Bangladesh Agricultural University, Mymensingh. 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 can be concluded that Dahi prepared from cows milk in the Dairy Technology Laboratory, Department of Dairy Science was superior to Dahi samples in same place from buffalo and goat milk. Most of the nutritional parameters it can be found that Dahi sample prepared from buffalo milk scored the highest. From the nutritional point of view it can be showed that Dahi prepared from buffalo and goat milk was not so bad. So, the people of our country are suggested to prepare Dahi from cow, buffalo and goat milk and also follow to strict hygienic conditions in order to get good quality Dahi.

Keywords: Milk, Dahi quality, Physical and chemical microbiological test

Location: Dairy Technology and Animal Nutrition Laboratory, Bangladesh Agricultural University, Mymensingh

Start Date: 00-07-2004

End Date: 19-08-2005

Program Area: Quality and Nutrition

Commodity: Curd

Objectives:

To assess the quality of Dahi prepared from cow, goat and buffalo milk.

Methodology:

This research was conducted at the Dairy Technology and Animal Nutrition Laboratory, Bangladesh Agricultural University, Mymensingh during the period of July 04 to August 19, 2005. Cow milk was collected from Bangladesh Agricultural University (BAU) Dairy Farm. Buffalo milk was collected from Senbari; Mymensingh and goat milk was collected from Gobiddochar Mymensingh. Every three liters of fresh whole cow milk and buffalo milk and two liters of fresh whole Goat milk was collected. After collecting each whole milk, an attempt was made to prepare Dahi in the laboratory. At first, milk was boiled to prepare Dahi. At the time of boiling sugar at the rate of 8% was added to the whole milk. Milk was heated to boiling temperature until reduced up to 20-25% of the volume of milk. Boiled milk was then cool down to near 42°C and inoculated with 2 to 3% starter culture collected from Dairy Science Laboratory. After inoculation, warm milk of 42°C was then poured into plastic cups and kept at an incubation temperature of 37°C until complete coagulation. After complete coagulation (8-10 h) titrable acidity percentage of the curd was measured. The samples were then stored in a refrigerator at about 4°C for further analysis. Organoleptic test (smell and taste; Body and consistency; Color and texture) were done immediately after preparation of each batches of Dahi. Organoleptic test was performed by a panel of expert judges. Before preparation of Dahi, initial quality of collected milk samples was measured by conducting several tests in the laboratory. The tests were as follows; Acidity (%), Specific Gravity, Fat (%), Total Solids (TS%) and Protein (%). Before preparation of Dahi, initial quality of collected milk samples was measured by conducting several tests in the laboratory. The tests were acidity (%), specific gravity, fat (%), total solids (TS%) and protein (%). Total solids content of the milk samples were determined by oven dry method . Specific gravity was performed by using Quevenne lactometer, according to the method. Fat per cent was determined by Babcock method and acidity was determined by titrating with N/10 sodium hydroxide (NaOH) solution using the procedure.PH was measured with the help of a pH meter-215. Ash per cent of Dahi samples were determined by oven dry method .

Microbiological Test • Determination of gram positive rod and cocci: According to gram staining method gram positive and cocci per cent were determined. • Determination of Total Viable Count: For Total Viable Count of Dahi samples, Standard Plate Count (SPC) was done according to the method described in Standard Methods for the Examination of Dairy Products. • Determination of Coliform Count: Coliform count of Dahi was done according to the method as described in the Standard Methods for Examination of Dairy Products. • Determination of Yeast and Mould Count: According to the method of Standard Methods for Examination of Dairy Products, Yeast and Mould count of Dahi was done.

Source of Information: International Journal of Dairy Science, 2 (3): 260-267, 2007;(ISSN:1811-9743)

Article Link (Online Journal): http://scialert.net/fulltext/?doi=ijds.2007.260.267&org=10

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the result of overall analysis, it could be advocated that Dahi made from cow milk was the best among the Dahi made from cow, buffalo and goat milk. However, Dahi made from buffalo and goat milk, respectively adorned the 2nd and 3rd position. Although buffalo and goat milk Dahi ranked second and third position, respectively but their nutrient content were also excellent. This sort of innovation may carry benefit for utilization of buffalo and goat milk. In our village condition only a little amount of goat milk and their Dahi is used as medicinal product, like for healing wounds. Attempts should be made to popularize buffalo and goat milk Dahi through the country. So, introduction of buffalo and goat milk for Dahi preparation will not only support better utilization of it but also reduces extra load on cow milk.

Knowledge Management: Journal