Quality Evaluation of Dahi available in Chittagong Metropoliton Area, Bangladesh.

Abstract

A market study was carried out to evaluate and compare the quality of seven brands of curd available in the local markets of Chittagong metropoliton area, Bangladesh. These samples were collected randomly & analyzed for physio-chemical and microbiological properties. Physio-chemical analysis like smell, taste, body and consistency, color, texture and acidity. Microbial analysis was also performed to check the total viable count of bacteria and total coliform count of dahi. The organoleptic analysis showed that, the highest mean value of total score found in Bonoful brand(91±0.5) and the lowest mean value found in J.N foods brand(75.26±1.5). In most of the cases, Bonoful and Highway brand obtained the highest marks in score card but in case of chemical test, the highest acidity percentage obtained by Bonoful (0.95±0.04), the lowest acidity percentage found in case of Gousia brand (0.65±0.02).The acidity percentage of Bonoful brand exceed the standard level of acidity of dahi which might be due to uncontrolled incubation, postproduction handling and prolonging storage. Microbial analysis of dahi showed that,the highest total viable count of bacteria found in case of Highway brand (4.88±0.21× )CFU/ml and lowest value found in case of J.N foods (2.0 ±0.5× ) CFU/ml and highest coliform count per ml. was found (55±1.52) in Banoful dahi and lowest coliform count per ml. was found(6±2.08) in case of Gousia sweetmeat shop made dahi. From this experiment, it was found that dahi available in Chittagong city is not maintained the proper quality. A comprehensive research work is still required to set a standard for commercial production of dahi in Bangladesh to have uniformity and superiority in its organoleptic, chemical and microbiological quality.