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Quality of Yogurt (dahi) Made in Laboratory and Available in the Market of Mymensingh Town in Bangladesh

M. Y. Ali
Livestock Development Programme, Proshika Dhaka, Bangladesh.

M. A. Islam
Poultry Research Division, BLRI, Savar, Dhak, Bangladesh.

M. J. Alam
Department of Animal Science, BAU Mymensingh, Bangladesh.

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

Abstract/ Executive Summary:

Yogurt samples from ten different shops of Mymensingh Town and Laboratory made in 3 batches were analyzed in the Dairy Technology Laboratory, Department of Dairy Science, Bangladesh Agricultural University to monitor the quality. Significant difference in overall score of physical test (smell and taste, body and consistency, colour and texture), chemical (protein, fat, total solids, ash, acidity and PH) and microbiological status were found among different yogurt samples. Laboratory made yogurt was the best in quality. Dayamoy and Anil Gosh were in 2nd and 3rd position in quality of yogurt. This investigation suggested that adulterated milk must be avoided in yogurt preparation and also to follow strict hygienic condition in order to have good quality yogurt.

Keywords: Yogurt/ dahi, Local markets, Laboratory, Physical, Chemical microbiological test, Adulteration

Location: Dairy Technology Laboratory, Dept. of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date: 00-06-1997

End Date: 00-08-1997

Program Area: Quality and Nutrition

Commodity: Curd

Objectives:

To monitor the quality of yogurt available in different shops of Mymensingh as representative town and standard yogurt prepared.

Methodology:

The experiment was carried out in the Dairy Technology Laboratory, Dept. of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh for the period of June to August 1997. Yogurt sample was prepared in the Laboratory under strict hygienic conditions as per standard procedure. Whole milk was collected from the BAU Dairy Farm and standardized adjusting 3.5% fat and 8.5% SNF. Milk was boiled and stirred for 30 minutes from the boiling point. Boiled milk was cooled down to near 42°C and inoculated with 2% cultures collected from local market. Inoculated warm milk (42°C) was poured into several pre- boiled water washed plastic cups and kept at an incubation temperature of 37°C until complete coagulation. After 8-12 hours of complete coagulation yogurt samples were stored in the refrigerator at 5°C until used. Collection of market yogurt: Yogurt samples from ten different sweet-meat shops Mymensingh Town and BAU Kamal-Ranjit Market namely Mamoni (M₁), Krishana Cabin (M₂), Joyguro (M₃), Kamal-Ranjit Market (M₄), Bhai Bhai Restaurant (M₅) Jabbar (M₆) Dayamoy (M₇), Anil Ghosh (M₈), Ma Monoroma (M₉) and Sudir Ghosh (M₁₀) in 3 batches of market and Laboratory made (C- control) having 150-200g in each sample were collected. All the samples were packed separately in small size plastic pots and stored in the refrigerator at 5°C until judging. Data were analyzed using computer MSTAT package programme. The differences among shops means were compared by Duncan's Multiple Range Test (DMRT).

Source of Information: Pakistan Journal of Biological Sciences 5(3): 343-345, 2002

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The finding of this study revealed that the Laboratory made yogurt might be superior to different Market made yogurt. However, Dayamoy and Anil Gosh were in 2nd and 3rd position for quality yogurt preparation. The wide variation was found among the market yogurt, due to disorganized, lack of awareness to maintain hygienic and nutrition condition of yogurt. Therefore, to make the quality yogurt, every shop is suggested to adopt proper hygienic condition as well as must be avoided in adulteration of milk. So, more studies are needed to establish a standard for yogurt making in Bangladesh.

Knowledge Management: Journal