Effect of different levels of water on qualitative characteristics of Lassi prepared from reconstituted milk

Authors

  • FT Zohra Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • MN Islam Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • MSR Siddiki Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • MR Habib Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • S Afrin Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/bjas.v45i3.31045

Keywords:

Dahi, physical, chemical, micobiological qualities, lassi

Abstract

Present research work was designed to develop lassi from reconstituted milk using different levels of water. For this purpose, dahi was prepared from reconstituted milk using traditional starter culture. Four different types of lassi were prepared by mixing dahi with 15, 20, 25 and 30% water and sugar level in all samples were 20%. The quality of lassi from reconstituted milk was evaluated by a panel of expert judges by different physical tests using a score card. There was non-significant difference (p>0.05) among the overall physical score of lassi samples. Result revealed that the highest overall score was recorded in 20% added water lassi sample whereas the lowest score was found in 30% added water lassi sample. In chemical analysis, significant differences (p<0.01) existed among the total solids, carbohydrate, fat, protein, moisture content and pH value but non-significant differences (p>0.05) were seen for ash content and acidity percentage. The total bacteria, coliform, yeast and mold in all samples did not exceed the legal standard. From the findings of this study, it might be concluded that lassi could be prepared successfully from reconstituted and mixing reconstituted milk dahi with 20% water along with 20% sugar will produce better quality lassi.

Bang. J. Anim. Sci. 2016. 45 (3): 46-51

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Published

2017-01-09

How to Cite

Zohra, F., Islam, M., Siddiki, M., Habib, M., & Afrin, S. (2017). Effect of different levels of water on qualitative characteristics of Lassi prepared from reconstituted milk. Bangladesh Journal of Animal Science, 45(3), 46–51. https://doi.org/10.3329/bjas.v45i3.31045

Issue

Vol. 45 No. 3 (2016)

Section

Articles

License

© Bangladesh Journal of Animal Science.

Authors are required to transfer their copyright to the Bangladesh Journal of Animal Sciences.

All rights reserved. No parts of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the Bangladesh Journal of Animal Science.