Study on The Physio-Chemical Composition of Industrial (Hotel, Sweet Shop, Milk Vending Shop) made Dahi Karachi Sindh Pakistan

Abstract

The four hundred samples of industrial and conventional made Dahi samples were studied for their physio-chemical and organoleptic properties. hundred samples of industrial yoghurt designated as “A “were collected from Karachi (Dairy fresh yoghurt manufactured dairy food industry Pvt ltd Karachi. while 300 samples of conventional made Dahi were obtained from different sources of Tando Jam and Hyderabad city designated as “B “(hotel) “C “(Sweet shop) and “D “(milk vending shops) made Dahi. According to the statistical analysis no significant difference was found in Ph values and acidity percentage amongst all types of Dahi samples, but significant difference was observed in fat and total solid percentages. the lowest fat percentage was recorded from the sample “A “with an average of 2.48 ±0.050, while Dahi sample of “C” showed highest fat percentage  with an average 5.071±0.123.The highest total solid % with an average of 13.81150±0.20178 were recorded from samples “C” and lowest from sample Yoghurt with an average of 12.3468±0.120.According to the results of organoleptic evaluation the maximum score maximum score given by the panel of judges to  sample “C” followed by samples of A,B and D.