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

Öz

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.

Anahtar Kelimeler

• Dahi, Chemical status, Microbiological status

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

Öz

Anahtar Kelimeler

• Brusellozis, At, Eşek, Seroprevalans

Kaynakça

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