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Study on Chemical and Microbiological Quality of Bogra Dahi in Bangladesh

Gourango Chandra Chanda
Chittagong Vet & Anim Sci University, Faculty of Vet Med, Dept of Dairy and Poultry Science, Chittagong, Bangladesh.

Md. Riazul Islam
Chittagong Vet & Anim Sci University, Faculty of Vet Med, Dept of Dairy and Poultry Science, Chittagong, Bangladesh.

Kazal Krishna Ghosh
Chittagong Vet & Anim Sci University, Faculty of Vet Med, Dept of Microbiology, Chittagong, Bangladesh.

Aparna Deb
Ministry of Youth and Sports, Dept of Youth Development, Chittagong, Bangladesh.

Abstract/ Executive Summary:

The present experiment was conducted to assess the chemical and microbiological quality of dahi prepared at three selected areas (Bogra Sadar, Sherpur and Gabtoli) of Bogra district. Dahi samples were collected from the manufacturers of the individual dahi makers for analysis. From different dahi samples, significant difference was found in chemical status (percentage of acidity, fat, protein, total solids, ash and pH value) and microbiological status (Total viable count). No significant difference was found in case of Coliform count and Mould count. Mean acidity and pH value for Bogra Sadar, Sherpur and Gabtoli were 0.82 ± 0.04, 4.88 ± 0.20, 0.74 ± 0.06, 5.01 ± 0.48 and 0.93 ± 0.03, 4.25 ± 0.06 respectively. Fat (%) and total solids (%) were highest in Sherpur dahi (10.85 ± 0.83 and 40.73 ± 2.77 respectively). Average value of protein (%) and ash (%) of Bogra Sadar, Sherpur and Gabtoli were 4.58 ± 0.34, 0.809 ± 0.049; 5.13 ± 0.17, 0.980 ± 0.06 and 4.00 ± 0.36, 0.784 ± 0.06 respectively. Highest total viable count (log value) was recorded in Sherpur dahi (5.996 ± 0.05). Coliform and mould were present in all the samples but no yeast was found. From most of the nutritional parameters, it can be found that dahi samples prepared in Sherpur scored the highest. According to all nutritional points of view, it can be showed that dahi made at Bogra Sadar and Gabtoli was also good in quality.

Keywords: Dahi, Chemical status, Microbiological status

Location: Bogra Sadar, Sherpur and Gabtoli Upazilla

Start Date: 00-09-2010

End Date: 00-12-2010

Program Area: Quality and Nutrition

Commodity: Curd

Objectives:

To judge the quality of dahi prepared from different sources of milk.

Methodology:

The study for getting the quality of traditional Bogra dahi was conducted based on the samples collected from Bogra Sadar, Sherpur and Gabtoli Upazilla for a period of 4 months from September to December, 2010. The samples analyses were conducted in the laboratory of Bangladesh Milk Producers’ Co-operative Union Ltd. The collected dahi samples were carried to the laboratory in a specially made cool box imported from Germany where the samples can be kept in its original state for 18 hours. Acidity percentage and Protein percentage was determined by using the standard procedure. Fat percentage was determined by Gerber method. Total solids and Ash content of the Dahi samples were determined according to AOAC, pH was determined by pH meter-215. Microbiological parameters (Total viable count, Coliform count, Yeast and Mould Count) were determined according to the method described by APHA. Dehydrated Tryptone Glucose Yeast Extract (TGYE) Agar, Eosin Methylene Blue (EMB) agar and Potato Dextrose Agar (PDA) were used to enumerate the Total viable count, colifom bacteria and yeast and mould count of dahi samples respectively. Data obtained from the collected sample were analyzed statistically using STATA® version 9.2. Data management was done by MS Excel® programme.

Source of Information: YYU Veteriner Fakultesi Dergisi, 2013, 24 (3), 129 - 132 ISSN: 1017-8422; e-ISSN: 1308-3651

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present experiment was conducted to evaluate the chemical and microbiological quality of dahi. Judging from the results of all parameters (chemical and microbiological) it could be advocated that dahi made in Sherpur dahi was the best from others two. A comprehensive research work is still required to determine the versatile qualities of traditional dahi market of Bogra district to have uniformity and superiority in its organoleptical, chemical and microbiological quality.

Knowledge Management: Journal