A Comparative Study on the Quality of Dahi (Yoghurt) Prepared from Cow, Goat and Buffalo Milk

Research Article
A Comparative Study on the Quality of Dahi (Yoghurt) Prepared from Cow, Goat and Buffalo Milk

A. Nahar, M. Al-Amin, S.M.K. Alam, A. Wadud and M.N. Islam

International Journal of Dairy Science, 2007, 2(3), 260-267.

Abstract

The experiment was carried out with an aim to assess the quality of Dahi prepared from cow, goat and buffalo milk. With that understanding, milk samples were collected from Bangladesh Agricultural University Dairy farm; Senbari, Mymensingh; Gobiddocher, Mymensingh and Dahi samples were analyzed in the Dairy Technology and Animal Nutrition Laboratory of the Bangladesh Agricultural University, Mymensingh. The parameters used to monitor the quality of Dahi samples were physical (smell and taste, body and consistency, color and texture), chemical (protein, fat, total solids, ash, acidity and pH) and microbiological (gram positive rods and cocci, total viable count, coliform and mould count). From the result of all parameters it can be concluded that Dahi prepared from cows milk in the Dairy Technology Laboratory, Department of Dairy Science was superior to Dahi samples in same place from buffalo and goat milk. Most of the nutritional parameters it can be found that Dahi sample prepared from buffalo milk scored the highest. From the nutritional point of view it can be showed that Dahi prepared from buffalo and goat milk was not so bad. So, the people of our country are suggested to prepare Dahi from cow, buffalo and goat milk and also follow to strict hygienic conditions in order to get good quality Dahi.

ASCI-ID: 37-53

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