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

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.