STUDIES ON THE CHEMICAL AND SENSORY QUALITY OF DAHI SOLD IN NAGPUR CITY

Article Id: ARCC2654 | Page : 186 - 189
Citation :- STUDIES ON THE CHEMICAL AND SENSORY QUALITY OF DAHI SOLD IN NAGPUR CITY.Asian Journal Of Dairy and Food Research.2008.(27):186 - 189
D.D. Salunkhe*, K.D. Chavan and G.D. Sorte**
Address : Animal Science and Dairy Science, College of Agriculture, Pune - 411 003, India

Abstract

The present investigation was undertaken with the objective of studying the chemical and sensory quality of dahi sold in Nagpur city. In all 64 samples from four localities viz., East, West, North and South were collected and judged for sensory quality and chemical composition. From the results, it was observed that the samples of dahi sold by hotel were higher in fat (4.80%), SNF (8.39%) and lactose (4.48%) contents than dahi samples sold by vendors. While the moisture (86.65%) and titratable acidity (1.08% lactic acid) content was lower than the dahi samples sold by vendors. It was noted the dahi sold by hotels was better in quality than the dahi sold by vendors. The overall sensory score of dahi sold by hotels was 90.39 as compared to 74.20 points for dahi sold by vendors.

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References

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