A REPORT ON QUALITY EVALUTION OF DAHI COLLECTED FROM BOGURA SADAR

Abstract

The research work was carried out to evaluate the physical, chemical and microbiological qualities of dahi collected from Bogura sadar areas. For this reason, dahi samples were collected from five dahi shops in Bogra sadar areas (Maharam Ali dahi, Rofatdahi ,Akboria dahi, Asia dahi and Gaurgopal dahi).To evaluate the quality physical,chemical and microbiological tests were conducted at the Dairy science laboratory of the Department of Dairy and Poultry Science, Chittagong Veterinary And Animal sciences University, during the period of January,2020.The overall physical score of the samples were determined by a panel of expert judges.The best scores for the physical parameters were found in asia dahi and lowest observed in gourgopal dahi. In case of chemical parameters, pH value and fat content of asiadahi was higher than the other collected dahi samples. In microbiological analysistotal viable count, coliform count and yeast/mold count were performed. Significant differences were found in case of total viable count among all samples. There were no coliforms and yeast and molds counts observed in the collected samples that indicates good hygienic dahi preparation procedure in all samples. According to the observed results (physical ,chemical and microbiological) it could be advocated that Asia dahi were superior in quality among other collected samples on the basis of physical, chemical and microbiological qualities.