Study on the Quality of Market Dahi Compared to Laboratory Made Dahi |
Shekh, A.L.
(Department of Dairy Science, Bangladesh Agricultural University)
Wadud, A. (Department of Dairy Science, Bangladesh Agricultural University) Islam, M.A. (Department of Dairy Science, Bangladesh Agricultural University) Rahman, S.M.E. (Division of Food Science and Biotechnology, Kangwon National University) Sarkar, M.M. (Bangladesh Livestock Research Institute) Ding, Tian (Division of Food Science and Biotechnology, Kangwon National University) Choi, Jae-Ho (Division of Food Science and Biotechnology, Kangwon National University) Oh, Deog-Hwan (Division of Food Science and Biotechnology, Kangwon National University) |
1 | Kamruzzaman, M., Islam, M.N., Rahman, M.M.: Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature. Pakistan J. Nutri. 1(6), 234-237 (2002) |
2 | Younus, S., Masud, T., Aziz, T.: Quality Evaluation of Market Yoghurt/Dahi. Pakistan J. Nutri. 1(5), 226-230 (2002) DOI |
3 | Munzur, M.M., Islam, M.N., Akhter, S., Islam, M.R.: Effect of different levels of vegetable oil for the manufacture of Dahi from skim milk. Asian-Aust. J. Anim. Sci. 17(7), 1019-1025 (2004) |
4 |
Yadav, H., Jain, S., Sinha, P.R.: Evaluation of changes during storage of probiotic dahi at |
5 | Saravanakumar, K., Kumaresan, G., Sivakumar, K.: Incidence and Characterization of Ochratoxigenic Moulds in Curd (Dahi). Res. J. Agr. Bio. Sci. 3(6), 818-820 (2007) |
6 | Rashid, H.U., Miyamoto, T.: Quality evaluation of traditional fermented milk 'Dahi' in Bangladesh. Milk sci. 54(1), 29-36 (2005) |
7 | Mandokhel, M.D.: Study on the Physico-Chemical composition of industrial yoghurt and market (Hotel, sweet shop and milk vending shop) made dahi. M.Sc. Thesis. Submitted to Sindh Agriculture University, TandoJam. (1996) |
8 | Shahani, K.M., Chanda, R.C.: Nutritional and health aspect of culture containing dairy foods. J. Dairy Sci. 62, 1685- 1694 (1979) DOI ScienceOn |
9 | Khalid, K., Rehman, S.U., Khan, M.A., Anwar, F., Bhadar, S., Physical and chemical quality appraisal of commercial yoghurt brands sold at Lahore. ARPN J. Agr. Bio. Sci. 3(3), 14-21 (2008) |
10 | Cardaso, F., Iniguez, C., Morgado, R.: Effect of heat treatment on firmness of yogurt made from buffalo milk. Revista Cubana-de-Alimentacion-Y-Nutri. 5(12), 114-117 (1991) |
11 | Ghosh, J., Rajorhia, G.S.: Technology for production of milk dahi- A traditional fermented milk product. Ind. J. Dairy Sci. 43(2), 239-246 (1987) |
12 | Gupta, R.C., Mann, B., Joshi, V.K., Prasad, D.N.: Microbiological, chemical and ultra structural characteristics of Mishti doi (Sweetened Dahi). J. Food Sci. Technol. 37(1), 54-57 (2000) |
13 | Sarker, S., Kuila, R.K., Misra, A.K.: Organoleptical, microbiological and chemical quality of misti dahi sold in different districts of West Bengal. Ind. J. Dairy Sci. 49, 54-61 (1996) |
14 | Desai, S.R., Toro, V.A., Joshi, S.V.: Utilization of different fruits in the manufacture of yogurt. Ind. J. Dairy Sci. 47, 870-874 (1994) ScienceOn |
15 | Haj, M.H.M., Owni, O.A.O.E., Zubeir, I.E.M.E.: Assessment of chemical and microbiological quality of stirred yoghurt in Khartoum state, Sudan. Res. J. Ani. & Vet. Sci. 2, 56-60 (2007) |
16 | Gandhi, D.N., Nambudripad, V.K.N.: Implantation of lactobacillus acidophilus in the intestine of adult suffering from gastrointestinal disorders. Indian J. Dairy Sci. 28(3), 72-80 (1975) |
17 | Ali, M.Y., Islam, M.A., Alam, M.J., Islam, M.N.: Quality of yoghurt (Dahi) prepared in laboratory and available in the market of Mymensingh town in Bangladesh. Pak. J. Bio. Sci. 5(3), 343-345 (2002) DOI |
18 | Seckinkomal, Nutritional value of strained yoghurt produced by traditional method. Ege University, Turkey. 59, 41-43 (2004) |
19 | American Public Health Association (APHA).: Standard Method for the Examination of Dairy Products (12th ED.) American Public Health Association, Inc. 1740 Broadway, New York, pp: 34-62, 224-242 (1983) |
20 | Inoue, K., Shiota, K., Ito, T.: Preparation and properties of ice cream type frozen yoghurt. Int. J. Dairy Technol. 51(2), 44-50 (1998) DOI ScienceOn |
21 | De, S., Outlines of Dairy Technology. Oxford University press, New Delhi, India. 404-410 (2000) |
22 | Adeyl, F.M.: Studies on the physical, chemical and microbiological qualities of mishti dahi of different districts of Bangladesh. M. S. Thesis. Depart. Dairy Sci., Bangladesh Agricultural University, Mymensingh. (1998) |
23 | Ayub, M., Siddiq, M.: Effect of different types of milk and stabilizers on the chemical composition of quality yoghurt. Sarhad J. Agr. 19(2), 271-278 (2003) |
24 | Modler, H.W., Larmond, M.E., Lin, C.S., Froehlich, D., Emmons, D.B.: Physical and sensory properties of yoghurt stabilized with milk proteins. J. Dairy Sci. 66(3), 422-429 (2000) DOI |
25 | Mustafa, M.M.H.: A study on the preparation of fruits dahi. M.S. Thesis. Dept. Dairy Sci., BAU, Mymensingh, Bangladesh. (1997) |
26 | Dastum, M.N.: Buffalo milk and milk products. National Dairy Research Institute, Karnal, India. Dairy Sci. Abst. 18, 968 (1956) |
![]() |