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Bharat Final Presentation 1
Bharat Final Presentation 1
Presented by :
Er. Bharat Bhushan
04/ PFE/2018
1st year, 2nd sem
4 January 2020 1
CONTENTS
Introduction
Objective
Materials and methods
Results and discussions
Conclusions
References
4 January 2020 2
INTRODUCTION
Milk is very nutritious and perhaps an indispensable food
for human being.
4 January 2020 3
CONT…
Like milk, Dahi is also very nutritious. Dahi
has a definite therapeutic value, especially
who usually suffer from stomach and
intestinal disorders.
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Objective
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MATERIALS AND METHODS
4 January 2020 6
Cont…
Preparation of Dahi in the Laboratory
Boiling of milk and sugar was added at rate of
8%
Heating was done until volume of milk reduce
up to 20 to 25%
4 January 2020
8
Cont…
Judging of Dahi
Organoleptic test:-
smell and taste; Body and consistency; Color and
texture. And was performed by a panel of expert
judges.
Chemical Analysis:-
Acidity (%), Specific Gravity, Fat (%), Total Solids
(TS%) and Protein (%).
4 January 2020
9
Cont…
Total solids content of the milk samples were
determined by oven dry method.
Specific gravity was performed by using lactometer.
Fat percent was determined by Babcock method and
acidity was determined by titrating with N/10 sodium
hydroxide (NaOH) solution.
Protein was determined by Kjeldahl procedure.
PH was measured with the help of a pH meter-215.
Ash percent of Dahi samples were determined Ash
analyzer.
4 January 2020 10
Cont…
Microbiological Test:-
Gram positive rod and cocci was Determined (gram
staining method)
4 January 2020 12
CONT..
Color and Texture
• The color and texture score of Dahi prepared
from cow, buffalo and goat milk were
17.00±1.83, 15.5±1.29 and 14.5±1.29,
respectively.
• The color and texture score was highest for
cow milk Dahi and lowest for goat milk Dahi.
• Cow milk contains more carotene that might
help to develop golden, yellowish in cow milk
Dahi.
4 January 2020 13
Cont..
Chemical Parameters Acidity (%)
• The acidity per cent of Dahi samples made
from cow, buffalo and goat milk were
0.82±0.04, 0.74±0.06 and 0.93±0.03,
respectively.
4 January 2020 14
Cont..
Fat (%)
• The fat percent of different types of Dahi
prepared from cow, buffalo and goat milk
were 5.82±0.35, 10.85±0.85 and 5.16±0.65,
respectively.
4 January 2020 15
Cont..
Total Solids TS (%)
• The total solids per cent of cow, buffalo and
goat milk Dahi were 29.99+1.64, 40.73±2.77
and 27.894+1 .27, respectively
4 January 2020 16
Cont..
Protein (%)
• The protein percent of Dahi prepared from
cow, buffalo and goat milk were 4.58±0.34,
5.134±0.17 and 4.00±0.36, respectively
4 January 2020 17
Cont..
Ash (%)
• The ash per cent of cow, buffalo and goat milk
Dahi samples were 0.809±0.04, 0.98±0.06 and
0.784±0.06, respectively.
4 January 2020 18
Cont..
pH Value
• The average pH value of different Dahi
prepared from cow, buffalo and goat milk
were 4.88+0.20, 5.01+0.48 and 4.25+0.06,
respectively
4 January 2020 19
Cont..
Microbiological Parameters Total Viable Count
• The total viable bacterial count per mL. of
different types of Dahi prepared from cow,
buffalo and goat milk were 5.878+40.03,
5.996+40.05 and 5.859+0.05 (Log value),
respectively
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REFERENCE
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THANK YOU
for kind attention !!!!
4 January 2020 25