BibTex RIS Kaynak Göster

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

Yıl 2013, Cilt: 24 Sayı: 3, 129 - 132, 01.09.2013

Gourango Chandra Chanda Md. Riazul İslam Kazal Krishna Ghosh Md. Riazul Islam Aparna Deb

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

Kaynakça

  • Adeyl FMM (1998). Studies on the ysical chemical and microbiological quality of misti dahi of different districts of Bangladesh. M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh.
  • Aggarwala AC, Sharma (1961). A Laboratory Manual of Milk Inspection. Bombay, Calcutta, New Delhi, India.
  • Akin N, Rice P, Holdieh R (1995). The vacuum filtration of yoghurt. Cul Dai Pro J, 30(2), 2-4.
  • Ali MDY (1998). A comparative study on the quality of dahi (yoghurt) available in Mymensingh town. M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh.
  • American Public Health Association (APHA) (1907). Standard Methods for the Examination of Dairy Products (12 th Ed.). American Public Health Association. Inc. 1740 Broadway, New York. 34-62, 224-242.
  • Association of Official Agricultural Chemists (AOAC) (1982). Official Methods of Analysis. (10 th Ed). Washington D.C.
  • Cardoso F, Iniguez C, Morgado R (1991). Effect of heat treatment on firmness of yoghurt made from bullalo milk. Rev Cub de Ali Y Nut, 5(2), 111Chakraborty M (1998). A study on the preparation of Dahi from whole milk of cow, buffalo and their different proportionate mixtures. M.S. thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh. Dairy Res, 8(3), 105-1
  • Dastum NN (1956). Buffaloes Milk and MR products. National Dairy Res. Inst., Karnal, India. Dai Sci Abst, 18, 968.
  • EI-Samragy YA, Samragy El YA (1988). The manufacture of zabady form milk. Milchwissensehaft 43(2), 92-94. .
  • Ghosh J, Rajorhia GS (1987). Chemical, microbiological and sensory properties of misti dahi sold in Calcutta. Asia J Dai Res, 6(1), 11-16
  • Hendricks H, Deeonick G (1965). Bacteriological studies on the acid milk product "Bioghurt". Dai Sci Abst, 26, 139.
  • Islam MDS (1999). A comparative study on the quality of Laboratory prepared and Local Village Market dahi. M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh.
  • Mustafa MMH (1997). A study on the preparation of fruit dahi (yoghurt). Dept. of Dairy Set. M.S. Thesis, Bangladesh Agricultural University, Mymensingh.
  • Park YW (1994). Nutrient and mineral composition on commercial US milk yoghurt. Small Rumi Res, 13(1), 63-70.
  • Rahman SMR (1998). A study on the manufacture and shelf-life of jack fruit Dahi (Yoghurt). M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural Mymensingh.
  • Ray HP, Srinivasan RA (1972). Use of microorganisms for production of indigenous fermented milk products (Sweetened dahi). J Food Sci Tec, 9, Sarker S, Kuila RK, Misra AK (1996). Organoleptic, microbiological and chemical quality of misti dahi sold in different districts of West Bengal. Ind J Dai Sci, 49(1), 54-61.

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

Yıl 2013, Cilt: 24 Sayı: 3, 129 - 132, 01.09.2013

Gourango Chandra Chanda Md. Riazul İslam Kazal Krishna Ghosh Md. Riazul Islam Aparna Deb

Öz

Anahtar Kelimeler

Brusellozis At Eşek Seroprevalans

Kaynakça

  • Adeyl FMM (1998). Studies on the ysical chemical and microbiological quality of misti dahi of different districts of Bangladesh. M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh.
  • Aggarwala AC, Sharma (1961). A Laboratory Manual of Milk Inspection. Bombay, Calcutta, New Delhi, India.
  • Akin N, Rice P, Holdieh R (1995). The vacuum filtration of yoghurt. Cul Dai Pro J, 30(2), 2-4.
  • Ali MDY (1998). A comparative study on the quality of dahi (yoghurt) available in Mymensingh town. M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh.
  • American Public Health Association (APHA) (1907). Standard Methods for the Examination of Dairy Products (12 th Ed.). American Public Health Association. Inc. 1740 Broadway, New York. 34-62, 224-242.
  • Association of Official Agricultural Chemists (AOAC) (1982). Official Methods of Analysis. (10 th Ed). Washington D.C.
  • Cardoso F, Iniguez C, Morgado R (1991). Effect of heat treatment on firmness of yoghurt made from bullalo milk. Rev Cub de Ali Y Nut, 5(2), 111Chakraborty M (1998). A study on the preparation of Dahi from whole milk of cow, buffalo and their different proportionate mixtures. M.S. thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh. Dairy Res, 8(3), 105-1
  • Dastum NN (1956). Buffaloes Milk and MR products. National Dairy Res. Inst., Karnal, India. Dai Sci Abst, 18, 968.
  • EI-Samragy YA, Samragy El YA (1988). The manufacture of zabady form milk. Milchwissensehaft 43(2), 92-94. .
  • Ghosh J, Rajorhia GS (1987). Chemical, microbiological and sensory properties of misti dahi sold in Calcutta. Asia J Dai Res, 6(1), 11-16
  • Hendricks H, Deeonick G (1965). Bacteriological studies on the acid milk product "Bioghurt". Dai Sci Abst, 26, 139.
  • Islam MDS (1999). A comparative study on the quality of Laboratory prepared and Local Village Market dahi. M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural University, Mymensingh.
  • Mustafa MMH (1997). A study on the preparation of fruit dahi (yoghurt). Dept. of Dairy Set. M.S. Thesis, Bangladesh Agricultural University, Mymensingh.
  • Park YW (1994). Nutrient and mineral composition on commercial US milk yoghurt. Small Rumi Res, 13(1), 63-70.
  • Rahman SMR (1998). A study on the manufacture and shelf-life of jack fruit Dahi (Yoghurt). M.S. Thesis, Dept. of Dairy Sci. Bangladesh Agricultural Mymensingh.
  • Ray HP, Srinivasan RA (1972). Use of microorganisms for production of indigenous fermented milk products (Sweetened dahi). J Food Sci Tec, 9, Sarker S, Kuila RK, Misra AK (1996). Organoleptic, microbiological and chemical quality of misti dahi sold in different districts of West Bengal. Ind J Dai Sci, 49(1), 54-61.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Gourango Chandra Chanda Bu kişi benim

Md. Riazul İslam Kazal Krishna Ghosh Bu kişi benim

Md. Riazul Islam Bu kişi benim

Aparna Deb Bu kişi benim

Yayımlanma Tarihi 1 Eylül 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 24 Sayı: 3

Kaynak Göster

APA Chanda, G. C., Ghosh, M. R. İ. K. K., Islam, M. R., Deb, A. (2013). Bangladeşte Bogra Dahi’nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 24(3), 129-132.
AMA Chanda GC, Ghosh MRİKK, Islam MR, Deb A. Bangladeşte Bogra Dahi’nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma. YYU Vet Fak Derg. Eylül 2013;24(3):129-132.
Chicago Chanda, Gourango Chandra, Md. Riazul İslam Kazal Krishna Ghosh, Md. Riazul Islam, ve Aparna Deb. “Bangladeşte Bogra Dahi’nin Kimyasal Ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma”. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 24, sy. 3 (Eylül 2013): 129-32.
EndNote Chanda GC, Ghosh MRİKK, Islam MR, Deb A (01 Eylül 2013) Bangladeşte Bogra Dahi’nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 24 3 129–132.
IEEE G. C. Chanda, M. R. İ. K. K. Ghosh, M. R. Islam, ve A. Deb, “Bangladeşte Bogra Dahi’nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma”, YYU Vet Fak Derg, c. 24, sy. 3, ss. 129–132, 2013.
ISNAD Chanda, Gourango Chandra vd. “Bangladeşte Bogra Dahi’nin Kimyasal Ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma”. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 24/3 (Eylül 2013), 129-132.
JAMA Chanda GC, Ghosh MRİKK, Islam MR, Deb A. Bangladeşte Bogra Dahi’nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma. YYU Vet Fak Derg. 2013;24:129–132.
MLA Chanda, Gourango Chandra vd. “Bangladeşte Bogra Dahi’nin Kimyasal Ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma”. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, c. 24, sy. 3, 2013, ss. 129-32.
Vancouver Chanda GC, Ghosh MRİKK, Islam MR, Deb A. Bangladeşte Bogra Dahi’nin Kimyasal ve Mikrobiyolojik Kalitesi Üzerine Bir Çalışma. YYU Vet Fak Derg. 2013;24(3):129-32.