QUALITY ASSESSMENT OF DIFFERENT COMMERCIAL AND SMALLSCALE PRODUCED YOGHURT MARKETED IN FAISALABAD, PAKISTAN

Published: November 20, 2011

By: I. Ahmad, T. Zhoor, F. M. Anjam, F. Shahzad, M. Yaqub, I. Irshad, M. Bilal

Summary

Yoghurt is one of the oldest products, tremendously popular food in Europe, Asia and Africa. Yoghurt is derived from milk; it provides protein, calcium and other minerals, and a range of vitamins. The present study was concerned with the physicochemical and microbiological analysis of commercially available yogurt samples obtained from different localities of Faisalabad. The two branded and three unbranded yoghurts were collected. The data obtained was analysed using complete randomized design (1-factor factorial) and comparison of means was done by Duncan’s multiple range tests. The viability of coliform was found more in unbranded than branded. The viability of S. thermophilus was much more in branded than unbranded while the viability of L. bulgaricus found only in unbranded. The fat, lactose and total solids were lower in unbranded than branded. Acidity and Syneresis value of branded were low as compare to branded. The result showed that only branded yoghurt fulfilled the quality criteria and better for human health. Keywords: Physicochemical, Microbiological, Yoghurt, Commercial market

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