Comparative study on the physico-chemical composition of industrial yoghurt and indigenous Dahi
2003
Soomro, A.H. | Arain, M.A. (Sindh Agriculture Univ., Tandojam (Pakistan). Dept. of Dairy Technology) | Khashkeli, M. | Bhutto, B.
This study was conducted to compare the physico-chemical and organoleptic properties of industrial yoghurt and conventional made dahi. According to the statistical analysis non-significant differences were observed in pH values and acidity percentage amongst all types of dahi samples, but significant differences were observed in fat and total solids percentages. The highest total solids and fat percentage was recorded from the sample C with an average of 13.81150 plus minus 0.20178 and 5.071 plus minus 0.123364, respectively where as lowest total solids and fat percentage was recorded from sample A with an average of 12.348 plus minus 0.1202419 and 2.48 plus minus 0.0504891, respectively. According to the results of organoleptic evaluation the maximum score was given by the panel of judges to sample C.
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