Chemical and bacteriological quality of popular Dahi available in some selected areas of Bangladesh

Abstract

The chemical and bacteriological qualities of popular Dahi collected from six areas of Bangladesh were evaluated. The areas were Dhaka (Savar), Rajshahi (Bogra), Khulna, Barishal (Gauronadi), Chittagong (Comilla) and Sylhet. Traditionally made 24 Dahi samples, 4 in each area, were collected and analyzed for chemical and bacteriological qualities. Acidity, pH, ash and protein content of Dahi were found insignificant difference among the samples of different areas. However, significance differences in chemical parameters (fat and sugar) were observed. The higher total viable bacteria and coliform count were found in Bogra region. An overall analysis of the results of this study revealed that the Dahi collected from selected areas were of acceptable quality. However, their sugar and ash content were very high.http://dx.doi.org/10.3329/bjas.v41i1.11977

Microbiological quality of selected street vended foods during wet and dry season in parts of Port Harcourt metropolis, Rivers State, Nigeria

“…Results of microbial quality of street vended foods (SVF) during dry season revealed high Total Aerobic Count (TAC) of 7.44 log10CFU/g and 7.38 log10CFU/g in suya and roasted fish, respectively from Makoba as shown in Table 3a. The TAC was observed in all food samples which pre-supposes 100% implications which is in agreement with the work of Sarkar et al (2012). According to Aruna and Rajan (2017), street vended foods with high TAC is an indication of possible presence of microbial contaminants resulting from poor handling, processing methods and improper storage temperature which can only be prevented through the application of good manufacturing practices (GMP).…”

Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

“…It may reflect the conditions under which the product is manufactured such as contamination of raw materials and ingredients, the effectiveness of processing, and the sanitary conditions of equipment and utensils at the processing plants [ 11 ]. Storage in unhygienic conditions and prolonged storage time can also contribute to this [ 39 ]. This signals the paramount need for a sensitization of yoghurt producers involved in this study as per the hygienic conditions of their production processes.…”

“…Throughout the seasons, samples from Bafoussam had the highest yeast counts, followed by those from Dschang, Bamenda, and commercial brands the least. The higher yeast count during the dry season might reflect the ability of more yeast to grow during warmer weather [ 39 ], increased species diversity, and alteration in microbial flora leading to higher levels of contamination. This explains why there was an increase in yeast count during the dry season when compared to yoghurt sold in the rainy season.…”

Changes in Physico-Chemical Characteristics of Milk During Dahi Preparation on Fate of Inoculated Bacterial Pathogens

“…Titratable acidity values (expressed as % of Lactic acid), in experiment I and II, ranged between 0.35 and 1.00 and 0.34 and 0.94, respectively. Sarkar et al(2012) also obtained higher titratable acidity (between 0.92 and 1.11) values while assessing curd samples. However, the lower titratable acidity obtained in this study might be attributed to lower number of cells in initial inoculum and thereby lower quantum of weak acids in curd or presence of increased amount of buffering substances in the milk.…”