Quality appraisal of commercial yoghurt sold at Hyderabad, Sindh [Pakistan]
2006
Wazir, S.R. (Sindh Agriculture Univ., Tandojam (Pakistan). Dept. of Dairy Technology) | Arain, M.A. (Sindh Agriculture Univ., Tandojam (Pakistan). Dept. of Dairy Technology) | Khaskheli, M. | Soomro, A.H.
Study was carried out to appraise the quality characteristics of four different commercial yoghurts available in the market of Hyderabad, Sindh. A total of 100 yoghurt samples, 25 from each brand were collected and brought to the laboratory of the Department of Dairy Technology, Sindh Agriculture University, Tandojam for analysis. Titratable acidity in yoghurt of Kaka Bakery was higher (1.20 plus minus 0.02%) as compared to Energy Sweets (1.19 plus minus 0.01%), Zain Super Store (1.15 plus minus 0.01%) and Nestle (1.00 plus minus 0.01%). pH value of yoghurt sold by Energy Sweets averaged 5.50 plus minus 0.01, Kaka Bakery 5.43 plus minus 0.01, Nestle yoghurt 5.44 plus minus 0.01 and Zain Super Store 5.42 plus minus 0.10. Fat content of yoghurt supplied by Nestle was remarkably higher (2.75 %) in contrast to yoghurt of Kaka Bakery, Zain Super Store and Energy Sweets (0.53 plus minus 0.04, 0.53 plus minus 0.0.02 and 0.48 plus minus 0.03%, respect ively). The average protein content in yoghurt supplied by Zain Super Store was the highest (4.16 plus minus 0.06) followed by yoghurt of Nestle, Kaka Bakery and Energy Sweets (4.00 plus minus 0.06, 3.85 plus minus 0.08 and 3.73 plus minus 0.08%, respectively). Total solids, solids not fat, lactose and ash contents were comparatively higher (15.84 plus minus 0.10, 13.08 plus minus 0.11, 8.47 plus minus 0.12 and 0.83 plus minus 0.03%, respectively) in the yoghurt of Nestle in contrast to yoghurt of Zain Super Store (12.36 plus minus 0.09, 11.82 plus minus 0.9, 6.93 plus minus 0.11 and 0.74 plus minus 0.02%, respectively), Kaka Bakery (11.53 plus minus 0.14, 11.00 plus minus 0.13, 6.35 plus minus 0.14 and 0.80 plus minus 0.27%, respectively) and Energy Sweets (11.35 plus minus 0.96, 10.86 plus minus 0.088, 6.27 plus minus 0.10 and 0.63 plus minus 0.011%, respectively). The average whey syneresis in yoghurt of Kaka Bakery was higher (3.33 plus minus 0.03 ml 2h-1) followed by En e rgy Sweets (3.22 plus minus 0.07 ml 2h-1), Zain Super Store (3.20 plus minus 0.03 ml 2h-1) and Nestle (0.87 plus minus 0.03 ml 2h-1).
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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