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 American Journal of Food Science and Nutrition Research
2015; 2(6): 172-179
Published online October 23, 2015 (http://www.openscienceonline.com/journal/fsnr)

Studies on the Microbial Quality of Yoghurts in

Sylhet City and Preparation of New Flavoured
Yoghurts
AYM Zakir Hossain1, Md. Rayhan Shaheb2, Sultan Ahmed3, Ayesha Sarker1, *
1
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology (SUST), Sylhet, Bangladesh
2
On-Farm Research Division, Bangladesh Agricultural Research Institute (BARI), Sylhet, Bangladesh
3
Department of Microbiology and Immunology, Sylhet Agricultural University, Sylhet, Bangladesh

Email address
zakir.ftt@gmail.com (AYM Z. Hossain), smrayhan_bari@yahoo.com (Md. R. Shaheb), drsultanahmed@yahoo.com (S. Ahmed),
ayesha_sust85@yahoo.com (A. Sarker)

To cite this article

AYM Zakir Hossain, Md. Rayhan Shaheb, Sultan Ahmed, Ayesha Sarker. Studies on the Microbial Quality of Yoghurts in Sylhet City and
Preparation of New Flavoured Yoghurts. American Journal of Food Science and Nutrition Research. Vol. 2, No. 6, 2015, pp. 172-179.

Abstract
The present study is concerned with the microbiological quality of commercially available yoghurt in Sylhet city, Bangladesh
and to develop of new flavoured yoghurts. Two branded yoghurts (produced at large scale) indicated as BF and FK and three
unbranded (produced at small scale) samples indicated as MM, SS and BMV were collected from the retail shops and microbial
analysis were accomplished in the laboratory and finally new flavoured yoghurts were prepared and subjected to sensory
evaluation. The study was designed by CRD with three replications. Data were analyzed by ANOVA techniques and comparisons
of means were done by LSD, TUKEY, DMRT and GAMES-HOWELL multiple range test. Results revealed that all the samples
were exceeded the standard plate count permissible limit (≥10 7 cfug-1 bacteria) for yoghurt. Thus, these yoghurts were
considered as risky or harmful for consumption. Total Fungal Count (TFC) in the yoghurt samples BF, FK, MM and BMV
showed 3.90×104, 2.87×104, 5.04×104 and 4.60×104 cfug-1, respectively. All the samples were found in the range of acceptable or
standard limit of TFC (≤104 cfug-1 fungus) except the sample SS (7.30×106 cfug-1) that was much higher than standard limit.
Isolation of lactic acid bacteria (LAB) on MRS growth media observed that sample BF, MM and FK showed the growth of
Lactobacillus spp. These isolated Lactobacillus spp bacteria was inoculated in pasteurized fresh milk, chocolate flavoured milk
and orange flavoured milk and incubated at 37°C for 8 hours and new flavoured yoghurts were prepared. Organoleptic taste tests
showed that among the developed products, chocolate yoghurt was highly acceptable by the panelists and liked very much (8.69).
Keywords
Yoghurt, Microbial Quality, LAB, Bacterial Isolation, Yoghurts Product Development

other bacterial infection were inhibited through high

1. Introduction consumption of yoghurt [4]. Both Lactobacillus bulgaries and
Streptococcus thermophilus species contribute to the
Milk fermentation plays an important role in food formation of yoghurt, as a result of anaerobic fermentation of
processing. Enrichment of food nutrition biologically with lactic acid in milk. In fact, the fermentation of lactose by lactic
vitamins, proteins, essential amino acid and fatty acid, acid bacteria (LAB) results in the production of lactic acid,
decrease toxicity of food and help for food preservation. carbon dioxide, acetic acid, diacetyl, acetaldehyde and several
Fermented milk products i.e. yoghurt contains high-quality other components giving a characteristic flavor to yoghurt [5].
protein, is a good source of calcium and phosphorous, and its Microbiological quality assessment is important in
carbohydrate can be utilized easily by those intolerant to maintaining the quality of food stuffs including “ready to eat”
lactose [1]-[2]. Yoghurts may provide additional health food such as yoghurt. The acceptable limit of microbes in
benefits, for example it may reduce cholesterol levels [3]. yoghurt is less then 108 ml-1 [21]. The microbial quality
Study suggested that certain diseases with gastrointestinal reflects towards the quality and acceptability of the yoghurt.
tract such as lactose intolerance, diarrhea, colon cancer and Unhygienic vending conditions (open packs, higher
 American Journal of Food Science and Nutrition Research 2015; 2(6): 172-179 173

contamination) also deteriorate the keeping quality of yoghurt The first step includes collection of yoghurt samples from
[6]. The microbiological quality assessment of yoghurt is retail shops in Sylhet. In second step, the collected yoghurt
mainly concerned with two aspects: 1) protection of the samples were analyzed for their microbial properties. In third
consumers against exposure to any health hazard and 2) step, Lactic Acid Bacteria (LAB) was isolated. Finally, fresh,
ensuring that the material is not suffering microbiological chocolate and orange flavoured yoghurts were prepared.
deterioration during its anticipated shelf-life [7]. Study
suggested that yoghurts available in markets of Bangladesh 2.2. Media and Chemical Reagent Used
are not in satisfactory quality, even contaminated with Eosine Methylene Blue (EMB) agar, Sabouraud Dextrose
pathogenic Salmonella [8]. In addition, they strongly Agar (SDA), Nutrient Agar (NA), Nutrient broth, Lactose
determine the flavour, texture and frequently, the nutritional broth and MRS Agar media were used. Nutrient agar (NA) is a
value of food and feed products. common media, source of all nutrients for bacteria and used to
Flavour (aroma and taste) and adequate firmness without determine standard plate count. Eosine Methylene Blue
syneresis are among the important quality parameters of (EMB) agar is a selective media which is used for the growth
yoghurt [9]-[10]. The fermented milk products may be more of only coliform. Sabouraud Dextrose Agar (SDA) is the most
attractive to the consumer because of their characteristic widely used medium for growing fungi and yeast, while
flavour. Chocolate yoghurt was first prepared in United States; preventing the growth of others. Chemical reagents such as
simply pasteurised milk is inoculated with a prefered culture 95% ethyl alcohol, Safranin, Acetone, Grams Iodine and
and held at a suitable temperature (3 to 6 hours) for the active Crystal violate were used.
culture to grow in the milk [11]. Yoghurt's attractiveness and
popularity has grown and is at this time used in most parts of 2.3. Collection of Samples and Sampling
the world [12]. About 4% of the milk produced in Bangladesh Procedure
is used for Yoghurt preparation [13]. Mainly two types of
Yoghurt are available in local markets say sweetened / misti Yoghurt samples were collected from the branded (BR) and
Yoghurt (sugar added) and sour Yoghurt, and both are unbranded (UBR) shops and wrapped properly to avoid the
prepared by a traditional method using previously made starter contact with air. All possible efforts were made to minimize
culture. In the shops, the method is more or less the same and the time lag between collection and analysis, so that no
yoghurt is usually set in suitable containers (earthenware/glass significant change in yoghurt quality could occur. Samples
bottles/plastic cups) of the required capacity [14]. The were then transported to the laboratory as soon as possible in
preparation of yoghurt (dahi) has been investigated by a an insulated foam box with ice to maintain temperature
number of researchers in different parts of the world [15]-[16]. ranging from 4°C to 6°C. Collections of samples from the
But in Bangladesh limited works have been done on the shops were done thrice and same procedures were followed to
microbial quality assessment of the yoghurts found in the get optimum results of the study.
brand and unbranded shops and preparation of colour flavored 2.4. Microbiological Analysis
yoghurts in Bangladesh. Keeping view these, the present study
was undertaken with the objectives: to assess the Microbiological analysis of the collected yoghurt samples
physicochemical and microbiological quality of branded and was done by using the Standard Plate Count (SPC), Total
unbranded yoghurts in Sylhet city, Bangladesh and to develop Coliform Count (TCC), and Total Fungal Count (TFC)
new flavoured yoghurts from the isolated Lactobacillus spp methods as described by APHA [17]. Spread plate technique
and their sensory evaluation. was used for conduction microbiological quality assessment.
Approximately 25 ml media was poured in Petri dishes (90
2. Materials and Methods mm diameter, sterile). When media became cool and
semisolid then 0.5 ml different yoghurt diluents was poured on
2.1. Study Area, Experimental Design and the surface of the media. Then the glass rod was used to spread
Working Steps the inoculums on the surface. All the microbiological
experiment was done in aseptic condition using Laminar Air
The study was conducted at the laboratory of the Flow. The plates were then incubated at 37°C for 24 hours.
Department of Microbiology and Immunology, Sylhet Bacterial colonies were formed and colony contained >30 to
Agricultural University (SAU), Sylhet and the laboratory of <300 number in the petridishes were enumerated carefully.
the Department of Food Engineering and Tea Technology, Colonies are expressed as the number of colony forming units
Shahjalal University of Science and Technology (SUST), per gram (cfug-1). Most probable number technique was used
Sylhet, Bangladesh. Two branded yoghurts (produced at large for the determination of coliform in yoghurt samples. Lactose
scale) indicated as BF (Bonoful & Co.) and FK (FULKOLI) broth was used for the presumptive test of coli form. Serial
and three unbranded (produced at small scale) samples dilutions and agour pouring method were followed the same
indicated as MM (Modhomita), SS (Subash Sweets) and BMV procedures of plate count agar. Plates/tubes were then
(Bangladesh Mistanna Vander) were collected from the city incubated at 37°C for 24 hours. If gas form, and thus,
and analyzed in triplicate following complete randomized considered as coliform positive. Then confirmed test for
design. The whole study was divided into four major steps. coliform was done. EMB agar was inoculated from previous
174 AYM Zakir Hossain et al.: Studies on the Microbial Quality of Yoghurts in Sylhet City and
Preparation of New Flavoured Yoghurts

positive tubes producing gas and incubated at 36°C for 12 Agar Plate (CAP), Agar Slant (AS) and Broth Culture (BC).
hours. SDA growth media was placed in the petridishes and In CAP, bacterial colonies grew on MRS agar media were
the pH of the media was adjusted to 4.5±0.1. 1ml of 10-1 and observed to determine their size, shape, edge, elevation,
dilution up to 10 folds of the yoghurt samples were inoculated opacity and consistency etc. For AS, the mode of their
using pour plate method. Petridishes were then incubated at growth on slants, distinct colony, compact and uniform
30°C for 72 hours and visible fungal colonies were then growth, sticky nature were observed. In BC, the isolated
enumerated. bacteria were inoculated in nutrient broth. The
characteristics of bacterial growth into the broth were
2.5. Tests for Physicochemical Properties observed visually. Data on turbidity, sedimentation and
PH of the collected yoghurt samples was measured by surface growth were recorded. For morphological
digital pH meter. The physical properties such as taste, colour, characterization, the Gram stained slides were viewed by oil
flavour, consistency, acidity etc. of the collected yoghurt immersion objective (100×10x). The Gram reaction, shape,
samples were observed. size of the individual bacterial cells were observed and
recorded. After characterization, the isolates were identified
2.6. Isolation of the Lactic Acid Bacteria and results were compared [18].
(LAB)
2.8. Preparation of Yoghurt Products
2.6.1. Preparation of Dilutions and
Inoculation
1ml of sample was poured into the distilled water
(diluents) for the preparation of initial 10-1 dilution of
fermented milk (yoghurt) emulsion. The diluents facilitated
dispersal of the yoghurt and consequent release of
microorganisms. Emulsifications of yoghurts were achieved
with shaking by hands. Further dilutions were prepared from
the 10-1 dilution. Emulsified diluted samples of 0.1 ml from
each dilution was poured on the moisture free agar surface
(MRS media) and spreaded by sterile bent glass spreader
aseptically. The plates were incubated at 37°C for 24-48
hours. MRS Agar media was used for the isolation of
Lactobacillus spp. The desired pH of the medium was 6.2 to
6.6. MRS media was permitted only for the growth of Fig. 1. General steps of yoghurt preparation.
Lactobacillus spp.
Cow’s milk (main ingredient) was used to prepare
2.6.2. Isolation and Identification of LAB yoghurt. Lactobacillus spp. was used as a starter culture.
Bacterial colonies (clear discrete) were appeared on the Sweeteners, flavours and fruits were used in yoghurt to
agar surface were selected for pure culture. Selected colonies provide distinguished varieties of taste to the consumer. At
were marked and cultural characters were recorded. Colonies first, jars were boiled with water for 10 minutes for
were transferred aseptically to slopes of agar slants and also sterilization to avoid microbial contamination. Milk
agar free MRS broth or nutrient broth in test tubes. composition was adjusted for good texture of yoghurt.
2.6.3. Purification and Preservation of Ingredients such as sweeteners, stabilizer were used. Two
Isolates liters cow’s milk was taken and total solid of the milk was
Gram stained slides were prepared from the isolated maintained as 8% to provide better texture of the finished
colonies and observed under bright field microscope yoghurt. After filtration of raw milk, 250 g sugar was added
(100×10x). Presumptive LAB colonies were inoculated again and agitated properly for mixing with milk and pasteurized at
in to nutrient broth and incubated at 37°C for 24-48 hours. The 85-90°C for 30 minutes (Fig. 3). Milk was then cooled to
resultant cultures were re-examined on to MRS agar. The 42°C to bring the yoghurt to the ideal growth temperature for
streaking and the purification procedure were followed the starter culture. When the temperature was reached at
through repeated plating following pour plate and streak plate 42°C then the uncontaminated culture or LAB was
methods. All the pure culture of isolates was preserved at 4°C inoculated from broth and stirred very well to thoroughly
to7°C in refrigerator. distribute the yoghurt starter/culture in the pasteurized
cooled milk. Cultured mixed milk was distributed in three
2.7. Characterization and Identification of sterilized jar for the preparation of fresh, chocolate flavour
Isolates and orange flavour yoghurts. After adding flavouring agents,
jars were stirred properly to mixing with milk completely
For the characterization of the isolates, cultural and and then covered immediately with sterile top and tighten
morphological characterizations were studied. Cultural well and finally set in incubator at 38°C for 7 to 8 hours.
characterization of isolated bacteria was done by Colony on
 American Journal of Food Science and Nutrition Research 2015; 2(6): 172-179 175

Finally, desired yoghurts were developed. The schematic shown in Table 1, the TCC was not found in all the yoghurt
diagram of preparation of yoghurt is given in Fig. 1. samples. Thus, these yoghurt samples were considered as safe
for consumption. The higher total viable bacteria and coliform
2.9. Sensory Evaluation count were found in Bogra region. An overall analysis of the
The consumer`s acceptability of prepared products was results of this study revealed that the Dahi collected from
evaluated by a taste testing panel. The standard hedonic rating selected areas were of acceptable quality [22]. The results are
test was used to determine the acceptability and the standard in agreement with other workers [21] who remarked that total
score card was used for judging the products. The panelists coliform was nil in their microbial studies of yoghurts.
(16) were selected from the students, teachers and employees 3.1.3. Total Fungal Count (TFC)
of the Department of Food Engineering and Tea Technology, Results observed that the highest TFC was recorded in the
Shahjalal University of Science and Technology, Sylhet. The unbranded sample SS (7.30×106 cfug-1) (Table 1). As per
panelists were requested to assign appropriate colour, flavour, microbiological standards, sample SS exceeded permissible
texture and overall acceptability of the products on a limit. TFC of other samples remained in the acceptable range
numerical scale of 1-9 points, ranging from “like extremely” and thus these yoghurt samples were considered as safe for
to “dislike extremely”. The scores received by each sample consumption. It might be due to the poor microbiological
were then averaged and compared (using statistical method) quality control in the yoghurt samples traded in whole sale
with the average score received by other sample in the series. market. The findings are in conformity with several workers
2.10. Statistical Analysis [23]-[24] who reported that these poses danger to public
Analysis of variance (ANOVA) techniques was carried for health and advocated to ensure proper quality and sale of
colour preference, flavour, texture and overall acceptability of yoghurt in most appropriate condition. Another study suggests
developed yoghurts and F values were tabulated at 5% level of that small-scale yoghurt brands were contaminated with fungi
significance (p<0.05) for all the sensory attributres followed and coliforms at levels beyond the acceptable minimum,
by LSD, TUCKY, Duncan’s Multiple Range Test (DMRT) and indicating insufficient process hygiene and also raising
GAMES-HOWELL multiple range test. concerns of consumer safety [25]. TFC in the yoghurt samples
in Bogra, Bonaful and Muslim showed 4.60, 2.87 and
3.90×104 cfug-1, respectively which are in the range of
3. Results and Discussion acceptable standard TFC (≤104 cfug-1) [21].
3.1. Microbial Analysis Table 1. Microbial quality assessment of yoghurt samples collected from
different brand shops in Sylhet city.
Details results of microbial quality assessment are
discussed below: SPC TCC TFC
Yoghurt Brandsa
cfug-1
3.1.1. Standard Plate Count (SPC) BF 1.54×109 Nil 3.90×104
It was observed that the highest SPC was recorded in the Branded
FK 1.34×1010 Nil 2.87×104
unbranded sample BMV (1.68×1012 cfug-1) and the lowest MM 3.40×1010 Nil 5.04×104
SPC was recorded in the branded sample BF (1.54×109 cfug-1) Unbranded SS 1.94×1011 Nil 7.30×106
(Table 1). As per microbiological standards, all samples BMV 1.68×1012 Nil 4.60×104
exceeded permissible limit ((≥107 cfug-1 bacteria)[21]. Thus, a
BF-Bonoful & Co., FK-FULKOLI, MM-Modhomita, SS-Subash Sweets and
these yoghurt samples were considered as risky or harmful for BMV-Bangladesh Mistanna Vander
consumption. The microbiological analysis of branded
yoghurt samples showed the presence of coliforms indicating 3.2. Physico-Chemical Properties
some type of mishandling even at the industry. In contrast, a
higher quantity (103 cfug-1) of coliforms was observed in Physico-chemical characteristics of collected yoghurt
unbranded yoghurt samples showing the intensity of high samples were presented in the Table 2. Results revealed that the
mishandling. The higher coliforms count could be attributed taste of branded yoghurt sample BF was sour with the
to the unsanitary conditions prevailing at the time of characteristic yoghurt flavour, light cream in colour, semisolid
manufacturing process [19]. The results are in agreement with and whey was absent. The pH was recorded as 3.20 and acidity
other workers [20] who found a highly significant difference was 0.95%. The taste of the yoghurt sample MM was sour to
among the samples in means of coliform count. Curd samples moderately sweet with the characteristic flavor, brown in colour
Bogra, Bonoful and Muslim showed the SPC 7.70, 2.88 and and semisolid. Also, whey was not found. However, the pH of
7.30×107 cfug-1, respectively which exist in the permeable MM yoghurt was recorded as 4.00 and acidity was 0.75%.
limit of SPC for curd and the sample Arong, number of SPC Similarly, the taste of the sample SS was sour with the
(2.24×108 cfug-1) exceed the standard level (≥107 cfug-1) [21]. characteristic yoghurt flavor, cream in colour, semisolid and
whey was present. The pH was recorded as 3.50 and acidity was
3.1.2. Total Coliform Count (TCC) 0.93%. Similarly, BMV was tasted moderately sweet with the
The TCC of yoghurt samples provides an indication of the characteristic yoghurt flavor but brownish in colour, semisolid
total number of Coliform bacteria present in the samples. As and whey was present. The pH was recorded as 4.8 and acidity
176 AYM Zakir Hossain et al.: Studies on the Microbial Quality of Yoghurts in Sylhet City and
Preparation of New Flavoured Yoghurts

was 0.62%. It was observed that the taste of the branded

yoghurt sample FK was recorded as sour with the characteristic
yoghurt flavor with brownish in colour and semisolid. Similar
to yoghurt sample MM, and BF, whey was not found in FK. The
pH was recorded as 3.80 and acidity was 0.83%. The results are
in line with [25], where the pH values of the sample yoghurt
products were reported in the range 3.93 to 4.66. Although there
were differences in pH values among the brands, with the
exception of BMV, had their pH values up to 4.0. Other authors
have presented similar findings [10]. pH value of the samples
(a)
ranged 3.2-4.80 that were almost same to the present findings
[21]. The results are in contrast with [26] and non-significant
differences in pH values of different yoghurt samples were
reported. However, changes in the chemical, physical and
microbiological composition of yoghurt determine the storage
and shelf life of the product [27].
3.2.1. Cultural Characterization of Isolates

(i) On Agar Surface

Lactic Acid Bacteria (LAB) were inoculated by spread plate
technique on MRS media and incubated at 37°C for 24 hrs for
all the yoghurt samples. Results observed that pinheaded, (b)
circular, yellowish white, sticky, entire colonies were
developed in the yoghurt sample BF. On the contrary, in
yoghurt sample MM and FK, pinheaded, circular, white,
sticky, entire colonies were developed. However, colonies
were observed on surface and sub-surface position in all the
three yoghurt samples (Table 3). But, after incubation,
bacterial colony was not formed in yoghurt SS and BMV. It
can be said that, these yoghurts were not formed by
Lactobacillus spp. MRS media helped only for the growth of
Lactobacillus, and also prevent the growth of other bacteria.
(c)
(ii) On the Slant
LAB were inoculated from the yoghurt samples BF, FK and Fig. 2. Microscopic observation (100×10x) of LAB isolated from the yoghurt
samples BF (a), MM (b) and FK (c) (Gram-stained).
MM by loop (from pure culture) on MRS media and incubated
at 37°C for 24-48 hrs. Colonies were observed on the slope
3.4. Preparation of Yoghurts and Sensory
surface and sub-surface (Table 3).
Evaluation
(iii) Broth Culture
The mean scores for colour, flavour, texture and overall
LAB were inoculated from the yoghurt samples BF, FK and
acceptability of develped yoghurts are shown in Fig. 3.
MM by loop (from pure culture) on Nutrient broth and
Results observed that the calculated F-values were higher for
incubated at 37°C for 24-48 hrs. Colonies were observed as
all the attributes. This meant that the panelist did not equally
sedimentation for all the sample products (Table 3).
accept the attributes during their organileptic taste test of the
3.2.2. Morphological (Microscopic) products. However, It was noted that chocolate yoghurt
Characterization secured the highest score for colour (8.47) and flavour
For morphological study, isolates were Gram stained and preferences (8.69). Likewise, in case of texture preference and
observed under bright field microscope (Fig. 2). The overall acceptability of the products, the highest score (8.69)
microscopic observations are described in the Table 4. was recorded in chocolate yoghurt. Interstingly, the fresh
yoghurt was secured the lowest scores in all the sensory
3.3. Identification of the Isolates attibutes by the panelists. From view points of overall
acceptability and other considerations, chocolate yoghurt
After the characterization of the strains through cultural,
appears to be the most acceptable product among the samples
physicochemical, morphological characters the unknown
and was ranked as “like very much”. Reference [28] shows
isolates were identified. The identified isolate of curd sample
that high quality low cost mango flavored soy milk based
BF, FK and MM was the strain of Lactobacillus spp.
yoghurt (dahi) could be prepared by the addition of 10%
mango juice which is in line of the present findings. The result
 American Journal of Food Science and Nutrition Research 2015; 2(6): 172-179 177

of this experiment agrees with the work of [15] who found that improved due to incorporation of low level of fruit juice and
physical properties of mango and pineapple yoghurts were addition 10% orange juice base yoghurt was the best quality of
higher than that of control Dahi. Quality of the yoghurts was all the products [29].
Table 2. Physicochemical parameters of the yoghurt samples.
a b
Brand Sample code Taste Flavour Colour Consistency pH Acidity
BF Sour Characteristic White to cream Semi solid 3.20 0.95%
BR
FK Sour ” Brownish ” 3.80 0.83%
Sour to moderately
MM ” Brown ” 4.00 0.75%
sweet
UBR
SS Sour ” Cream ” 3.50 0.93%
BMV Moderately sweet ” Brownish ” 4.80 0.62%
a
BR-Branded and UBR-Unbrabded; bBF-Bonoful & Co., FK-FULKOLI, MM-Modhomita, SS-Subash Sweets and BMV-Bangladesh Mistanna Vander

Table 3. Cultural characteristics of isolated strain.

a b
Brand Sample code Shape Colour Consistency Margin Agar plate growth Agar slope growth Broth culture
BF Circular Yellowish White Sticky Entire Surface & subsurface Surface Sedimentation
BR
FK ” White ” ” ” ” ”
UBR MM ” ” ” ” ” ” ”
a
BR-Branded and UBR-Unbrabded; bBF-Bonoful & Co., FK-FULKOLI and MM-Modhomita

Table 4. Morphological characteristics of isolated strain.

Branda Sample codeb Gram reaction Shape, size and cell arrangement
BF Gram positive Rods, pairs, in chain smaller
BR
FK ” Rods, no pairs, medium chain,
UBR MM ” Rods, in chain, in pairs, smaller.
a
BR-Branded and UBR-Unbrabded; bBF-Bonoful & Co., FK-FULKOLI and MM-Modhomita

Fig. 3. Mean scores of sensory attributes of the developed yoghurt products.

Table 5. Multiple range tests of the sensory evaluation of prepared yoghurt samples.

Colour Flavour
Test
Fresh Yoghurt Chocolate Yoghurt Orange Yoghurt Fresh Yoghurt Chocolate Yoghurt Orange Yoghurt
LSD -.6875* .6875*
TUCKY -.6875* .6875*
DMRT 7.781 8.468 8.219
-2.375* 2.375* 2.000*
GAMES-HOWELL
-2.000*
178 AYM Zakir Hossain et al.: Studies on the Microbial Quality of Yoghurts in Sylhet City and
Preparation of New Flavoured Yoghurts

Table 5. Continued.

Texture Overall acceptability

Test
Fresh Yoghurt Chocolate Yoghurt Orange Yoghurt Fresh Yoghurt Chocolate Yoghurt Orange Yoghurt
* * -2.1875* 2.1875* 1.4063*
GAMES-HOWELL -.6563 .6563 *
-1.4063 .78125* -.7813*

From the above Table 5 only significant values were The study suggests that different entrepreneurs can prepare
included of LSD, TUCKY, DUNCAN test for colour and chocolate yoghurt in order to get good quality of yoghurt with
GAMES-HOWELL test for flavour, texture and overall new taste, flavor and presentation. Thus, our
acceptability in prepared yoghurt samples. In LSD and recommendations are that producers must follow strict
TUCKY tests for colour, chocolate yoghurt indicates positive hygienic precautions in order to get good quality of yoghurt
mean differences (.68750*) and fresh yoghurt indicates and should store the yoghurt below 4°C to reduce the bacterial
negative mean differences (-.6875*). In DUNCAN test for growth. However, further and recurrent study with increased
colour, the chocolate yoghurt indicates higher mean (8.47) numbers of branded and unbranded yoghurt samples from the
than orange (8.22) and fresh yoghurt (7.78) samples, city including details physico-chemical characterization,
respectively. That means, for colours chocolate yoghurt was microbial effect on self-life of yoghurts as well as
the best sample. In GAMES-HOWELL test for flavour, fresh development a new starter culture are urgently needed.
yoghurt indicated two significant but negative values (-2.375,
-2.000). Thus, chocolate yoghurt was the best, because it References
indicated higher positive mean difference (2.375*). In the
GAMES-HOWELL test for texture, chocolate yoghurt also [1] Alakali JS, Okonkwo TM, Iordye EM (2008) Effect of
indicated positive mean differences (.6563*). In case of stabilizers on the physicochemical and sensory attributes of
thermized yoghurt. African Journal of Biotechnology, 7(2):
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significant differences, but chocolate yoghurt indicated two
positive mean differences. On the other hand, orange yoghurt [2] Ghandge PN, Prasad K, Kadam PS (2008) Effect of
indicates one positive and one negative mean difference fortification on the physico-chemical and sensory properties of
Buffalo milk yoghurt. Electronic Journal of Environmental,
values, while fresh yoghurt indicates negative mean difference Agricultural and Food Chemistry, 7(5): 2890-9.
values. Thus, based on the above tests, it might be speculated
to state that chocolate yoghurt was the best sample in terms of [3] DiRienzo DB (2000) Probiotic Bacteria: Implications for
human health. Journal of Nutrition, 130: 382S-383S.
colour, flavour, texture and overall acceptability attributes
than that of fresh and orange yoghurt. [4] Dave IR and Shah, NP (1997) Viability of yoghurt and
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