Bangladeşte Bogra Dahi`nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma

Authors : Gourango Chandra CHANDA , Md Riazul İslam Kazal Krishna GHOSH , Md Riazul ISLAM, Aparna DEB

Pages : 129-132

View : 13 | Download : 7

Publication Date : 2013-09-01

Article Type : Research Paper

Abstract :The present experiment was conducted to assess the chemical and microbiological quality of dahi prepared at three selected areas insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(percentage of acidity, fat, protein, total solids, ash and pH value); and microbiological status insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(%); and total solids insert ignore into journalissuearticles values(%); were highest in Sherpur dahi insert ignore into journalissuearticles values(10.85 ± 0.83 and 40.73 ± 2.77 respectively);. Average value of protein insert ignore into journalissuearticles values(%); and ash insert ignore into journalissuearticles values(%); 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 insert ignore into journalissuearticles values(log value); was recorded in Sherpur dahi insert ignore into journalissuearticles values(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 : Brusellozis, At, Eşek, Seroprevalans