Determination of appropriate level of fat in milk for the production of good quality dahi

Authors

  • Morsheda Yesmin Scientific Officer, Sheep Project, Bangladesh Livestock Research Institute, Savar, Dhaka-1341
  • Md Rezaul Hai Rakib Scientific Officer, Goat and Sheep production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka-1341
  • Al Amin Hossain Scientific Officer, Department of Livestock Services, Farmgate, Dhaka
  • Akhi Khan Scientific Officer, Department of Livestock Services, Farmgate, Dhaka
  • Md Nurul Islam Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/ajmbr.v2i2.29068

Keywords:

dahi, milk fat, quality

Abstract

The research was conducted to determine the approximate fat in milk for good quality dahi production and to inform dahi manufacturers about the acceptable level of milk fat to be used and also their economic benefit. Quality assessment tests were conducted on four different types of dahi prepared by adding different percentage of milk fat such as 3.5% (A), 4.0% (B), 4.5% (C) and 5.0% (D) respectively. All the samples were analyzed for organoleptic, chemical and microbiological qualities. The scores for smell and taste, body and texture, color and appearance, and total scores for four types of dahi samples showed significant differences at various levels (p<0.01 to p<0.05). It was found that scores for all the organoleptic parameters of sample C were the highest among the samples, whereas sample A obtained the lowest scores. Smell and taste, body and texture, total score, TS content, water content, fat content and coliform count were differed significantly (P<0.01). Color and appearance, protein content and % acidity also showed significant differences (P<0.05), though CHO content, ash content and pH value showed insignificant differences. It could be concluded that sample C (containing 4.5% milk fat) was the best in terms of physical, chemical and microbiological qualities.

Asian J. Med. Biol. Res. June 2016, 2(2): 253-258

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Author Biography

Morsheda Yesmin, Scientific Officer, Sheep Project, Bangladesh Livestock Research Institute, Savar, Dhaka-1341



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Published

2016-08-09

How to Cite

Yesmin, M., Rakib, M. R. H., Hossain, A. A., Khan, A., & Islam, M. N. (2016). Determination of appropriate level of fat in milk for the production of good quality dahi. Asian Journal of Medical and Biological Research, 2(2), 253–258. https://doi.org/10.3329/ajmbr.v2i2.29068

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Articles