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    • Bachelor of Science in Microbiology
    • Thesis (Bachelor of Science in Microbiology)
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    •   BracU IR
    • Department of Mathematics and Natural Sciences (MNS)
    • Bachelor of Science in Microbiology
    • Thesis (Bachelor of Science in Microbiology)
    • View Item
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    Development of good quality of yogurt in terms of texture, flavor, food value and low cost and determining the fat percentage of milk and yogurt

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    12126012_Microbiology.pdf (1.614Mb)
    Date
    2016-08
    Publisher
    BRAC University
    Author
    Modhu, Anila Labonnya
    Metadata
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    URI
    http://hdl.handle.net/10361/7890
    Abstract
    In the present study efforts were made to develop improved quality of yogurt in terms of texture, flavor, colour, taste and low fat content. To achieve this objective, better strains of Lactobacillus were isolated from locally available well known branded yogurts of Dhaka city. It was done to optimize the yogurt production with an improved quality yogurt. Total 40 samples were analyzed by recombining many other samples. Of the forty yogurt samples, eight samples found to be of better quality. Later on, from these eight samples two highest scored samples were selected. Observation of the quality assessment was done by hedonic scaling. Therefore, chemical, physical, microbial and organoleptic analyses for samples were conducted at predetermined days. Yeast and Lactobacillus spp was found from better samples. Also the fat content of milk and yogurt showed that yogurt had higher fat content than milk which is healthier to eat. Starter culture found from yogurt isolates may have potential to be used in dairy industries in terms of their high technological and organoleptic characteristics.
    Keywords
    Yogurt; Food value; Fat percentage; Milk and yogurt
     
    Description
    This thesis report is submitted in partial fulfillment of the requirement for the degree of B.Sc in Microbiology, 2016.
     
    Cataloged from PDF version of thesis report.
     
    Includes bibliographical references (page 85-87).
    Department
    Department of Mathematics and Natural Sciences, BRAC University
    Collections
    • Thesis (Bachelor of Science in Microbiology)

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