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Evaluation of the Quality of Dahi Available in Sylhet Metropolitan City

S. Dey
Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet.

A. Iqbal
Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet.

A. Ara
Department of Dairy and Poultry Science, Sylhet Agricultural University, Sylhet.

M. H. Rashid
Departemnt of Dairy Science,Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The study was undertaken to evaluate the quality of Dahi available in Sylhet Metropolitan City. Dahi samples from five different Sweetmeat Shops namely Fulkoli, Banaful, Mohanlal, Modhuban and Shad were collected and analyzed. Significant difference in chemical (protein, fat, to tal solids, ash, acidity and pH) and microbiological status was found among different Dahi samples. Of the five Dahi Brands examined, Fulkoli Brand Dhai had the highest protein content (4.58 ± 0.24) and Shad Brand Dahi had the lowest protein content (4. 01 ± 0.17). Fat content was highest in Fulkoli Brand (4.02 ± 0.13) and lowest in Shad Brand (2.10 ± 0.21). The highest total solids content was found in Dahi of Shad Brand (38.00 ± 2. 23) and lowest total solids content was found in Banaful Brand Dahi (32.02 ±1.50). Highest Total Viable Count (log cfu/ml.) was record ed in the Dahi of Shad Brand (5.92±0.09) and lowest Total Viable Count was recorded in Mohanlal Brand Dahi (5.84±0.06). Coli form bacteria , Yeast and Mould were present in all the samples. From this experiment, it was found that Fulkoli Brand Dahi was the best in quality. Dahi of Banaful and Mohanlal were in 2 nd and 3 rd position in quality.

Keywords: Fermented milk, Evaluation, Chemical ana lysis, Microbial count, Total viable count

Location: Local market of Sylhet town

Start Date: 00-04-2010

End Date: 00-05-2010

Program Area: Quality and Nutrition

Commodity: Curd

Objectives:

To evaluate the quality of available Dahi in Sylhet Metropolitan City.

Methodology:

This experimental attempt was made to evaluate the quality of Dahi available in local market of Sylhet town. The experiment was conducted for a period of 2 months starting from April to May, 2010. Twenty five samples of five different Dahi brands were collected randomly from five different sweetmeat shops of the local markets under stringent hygienic conditions. Samples were brought to experimental site with the help of a large wide mouthed ice-pot, maintaining the temperature 4-5°C. The size of the samples ranged from 150-200g packet in small size plas tic pots. After collection, samples were stored in refrigerator at 5°C until analyzing. Acidity percentage was determined by titrating with N/10 sodium hydroxide solution using the procedure, Fat percentage was determined by Gerber method, Protein percentage was determined by Kjeldahal procedure, Total solids and Ash content of the Dahi samples were determined by oven drying method. pH value was measured using digital pH meter equipped with combination glass electrode. Microbial parameters (Total Viabl e Count, Coliform Count, Yeast and Mold Counts) were determined by the standard plate count method according to American Public Health Association (APHA). Plate Count Agar, Eosin Methylene Blue (EMB) agar and potato dextrose agar were used for total viable count, coliform count, and yeast and mold counts respecti vely. Plate count agar and sterile saline were prepared. The samples were transferred into sterile saline and each serile dilutions then put into plate and poured agar (10-15 ml.) and allowed for solidification. After solidified, the colonies were enumerated which plate having within 30-300 colonies. Potato dextrose agar was also prepared and adjusted to pH 3.5 by adding 10% tartaric acid so lution. Serial dilutions and agar pouring method were followed the same procedure of plate count agar. Plates we re kept at room temperature (28-30⁰C) for 3-5 days. The molds and yeast colonies were enumerated. Eosin Methylene Blue (EMB) agar was also prepared. Serial dilutions and agar pouring method were followed the same procedure of plate count agar. After solidification of agar, the plates were inverted and plac ed in an incubator adjusted at 32° C for 24 hours. After incubation, dark red colonies were counted at least of diameter 0.5 mm. Statistical analysis Data obtained from collected samp les were analyzed statistically using SPSS 16.0 computer software.

Source of Information: J. Bangladesh Agril. Univ. 9(1): 79–83, 2011 (ISSN 1810-3030)

Article Link (Online Journal): http://ageconsearch.umn.edu/bitstream/208624/2/8748-31966-1-PB.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the present study it can be concluded that the Dahi available in Sylhet city is not maintained the proper quality. A comprehensive research work is still required to set a standard for commercial production of Dahi in Bangladesh to have uniform ity and superiority in its organoleptical, chemical and microbiological quality.

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