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
Content from the event:
Authors:
Recommend
Comment
Share
Would you like to discuss another topic? Create a new post to engage with experts in the community.
Balchem Animal Nutrition
Balchem Animal Nutrition and Health is the global leader in choline production for rumen bypass nutrients.
Evonik Animal Nutrition
EVONIK ANIMAL NUTRITION is committed to improve sustainability, health and efficiency along the food chain to feed growing population with animal protein.
Featured users in Dairy Cattle
