Quality evaluation of traditional fermented milk "Dahi" in Bangladesh
2005
Harun-ur-Rashid, Md.(Okayama Univ. (Japan)) | Miyamoto, T.
We evaluated the quality of traditional fermented milk "Dahi", collected from four areas (Dhaka, Mymensingh, Jamalpur and Begra) in Bangladesh. Traditionally made 28 dahi samples were collected randomly from those areas and analyzed for chemical and microbial qualities. Of the four areas samples examined, the Bogra area sample had the highest total solids content (38.24+-4.37%) and the Mymensigh area sample had the lowest total solids content 29.82+-4.61%). Total solids content was markedly affected by the sugar value of the dahi samples. The other parameters examined by chemical analysis, fat (4.88+-0.99%) and protein (4.74+-0.73%), were the highest in the Mymensingh area sample. On the other hand, the chemical and microbial parameters were very similar between Dhaka and Jamalpur area samples. Microbial analysis revealed that Bogra and Jamalpur area samples were free from molds. The presence of mold and yeast cells in samples might be an indication of contamination due to poor packaging, handling and inadequate transportation system.
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