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
This thesis report is submitted in partial fulfillment of the requirement for the degree of B.Sc in Microbiology, 2016.
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| שפה: | English |
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BRAC University
2017
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| גישה מקוונת: | http://hdl.handle.net/10361/7890 |
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10361-7890 |
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10361-78902019-09-30T03:22:33Z 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 Modhu, Anila Labonnya Hossain, Dr. Mahboob Department of Mathematics and Natural Sciences, BRAC University Yogurt Food value Fat percentage Milk and yogurt 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). 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. Anila Labonnya Modhu B. Microbiology 2017-03-13T04:52:40Z 2017-03-13T04:52:40Z 2016 2016-08 Thesis ID 12126012 http://hdl.handle.net/10361/7890 en BRAC University thesis are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. 91 pages application/pdf BRAC University |
| institution |
Brac University |
| collection |
Institutional Repository |
| language |
English |
| topic |
Yogurt Food value Fat percentage Milk and yogurt |
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Yogurt Food value Fat percentage Milk and yogurt Modhu, Anila Labonnya 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 |
| description |
This thesis report is submitted in partial fulfillment of the requirement for the degree of B.Sc in Microbiology, 2016. |
| author2 |
Hossain, Dr. Mahboob |
| author_facet |
Hossain, Dr. Mahboob Modhu, Anila Labonnya |
| format |
Thesis |
| author |
Modhu, Anila Labonnya |
| author_sort |
Modhu, Anila Labonnya |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| publisher |
BRAC University |
| publishDate |
2017 |
| url |
http://hdl.handle.net/10361/7890 |
| work_keys_str_mv |
AT modhuanilalabonnya developmentofgoodqualityofyogurtintermsoftextureflavorfoodvalueandlowcostanddeterminingthefatpercentageofmilkandyogurt |
| _version_ |
1814309095985905664 |