Study Of Dahi Microflora
By: Khalid Naeem
| Ata-Ur-Rehman Rizvi.
Contributor(s): Muhammed Akram Muneer | Tufail | Faculty of Veterinary Sciences.
Material type: 
BookPublisher: 1982Subject(s): Department of MicrobiologyDDC classification: 0289,T Dissertation note: One hundred and fifty three dahi samples, from Lahore Milk Plant (51) from various homes (51), and from the Lahore city market (51), were subjected to physical and bacteriological examination.
The physiological analysis revealed that only 24% of Lahore milk plant dahi samples were of popular solid-uniform texture; however, 58% were having good aroma and desirable taste; 64% samples from home made dahi were also of good texture typical /acidic aroma sweet/mildly sour in taste. From market 65% were of firm texture, desirable flavour rind sweet/mildly sour in taste. The remaining samples were of poor quality viz, of watery tecture, sour or bitter in taste and alcoholic or yeasty in aroma. Total bacterial count was ranging tram 2 x 107- 1 x109 organisms per ml from Lahore Milk plant dahi, 2.5 x 107 -9.8 x 108 organisms per ml in home made dahi and 1.1x106-9.5x107 organisms per ml from market made dahi.
The fat percentage aid pH values were 3.8 - 3.9% and 3.5 - 5.9 from Lahore Milk Plant dahi, 3.2 to 4.4% and 3.4 to 6.0 from home-made dahi and 2.5-4.3% snd 3.4-4.9 in market-made dahi, respectively.
The number of samples showing various a types of organisms from Lahore Milk Plant made dahi are given below:
Sterptococcus lactis (48 samples), Streptoccus thermophilus (47 samples), Lactobacillus acidophilus (45 samples), Lactobacillus bulgarious (35 samples), Leuconostoc citrovorum (10 samples) Escherichis coli (5 samples) Bacillus cereus (2 samples), Entrobacter aerogenes (2 samples), yeasts (2 samples) and moulds (1 samples)
The number of samples showing different types of organisms from home made and market made dahi are detailed below:
Streptococcus lactis (45 and 43 samples), Streptococcus thermophilus (45 and 30 samples), Streptococcus faecalis (7 & 12 samles), Staphylococcus suresu (2 and 5 samples), Lactobacillus acidophilus (35 & 25 samples), Lactobacillus casei (1&4 samples), Lactobacillus bulgaricus (40 & 48 samples) Leuconostoc citrovorum (12 and 15 samples), Escherichia coli (10 and samples), Enterobacter aerogenes (8 & 18 samples), Bacillus cereus (5 and 12 samples), yeasts (6&7 samples) and moulds (2&3 samples) respectively.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Thesis
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UVAS Library Thesis Section | Veterinary Science | 0289,T (Browse shelf) | Available | 0289,T |
One hundred and fifty three dahi samples, from Lahore Milk Plant (51) from various homes (51), and from the Lahore city market (51), were subjected to physical and bacteriological examination.
The physiological analysis revealed that only 24% of Lahore milk plant dahi samples were of popular solid-uniform texture; however, 58% were having good aroma and desirable taste; 64% samples from home made dahi were also of good texture typical /acidic aroma sweet/mildly sour in taste. From market 65% were of firm texture, desirable flavour rind sweet/mildly sour in taste. The remaining samples were of poor quality viz, of watery tecture, sour or bitter in taste and alcoholic or yeasty in aroma. Total bacterial count was ranging tram 2 x 107- 1 x109 organisms per ml from Lahore Milk plant dahi, 2.5 x 107 -9.8 x 108 organisms per ml in home made dahi and 1.1x106-9.5x107 organisms per ml from market made dahi.
The fat percentage aid pH values were 3.8 - 3.9% and 3.5 - 5.9 from Lahore Milk Plant dahi, 3.2 to 4.4% and 3.4 to 6.0 from home-made dahi and 2.5-4.3% snd 3.4-4.9 in market-made dahi, respectively.
The number of samples showing various a types of organisms from Lahore Milk Plant made dahi are given below:
Sterptococcus lactis (48 samples), Streptoccus thermophilus (47 samples), Lactobacillus acidophilus (45 samples), Lactobacillus bulgarious (35 samples), Leuconostoc citrovorum (10 samples) Escherichis coli (5 samples) Bacillus cereus (2 samples), Entrobacter aerogenes (2 samples), yeasts (2 samples) and moulds (1 samples)
The number of samples showing different types of organisms from home made and market made dahi are detailed below:
Streptococcus lactis (45 and 43 samples), Streptococcus thermophilus (45 and 30 samples), Streptococcus faecalis (7 & 12 samles), Staphylococcus suresu (2 and 5 samples), Lactobacillus acidophilus (35 & 25 samples), Lactobacillus casei (1&4 samples), Lactobacillus bulgaricus (40 & 48 samples) Leuconostoc citrovorum (12 and 15 samples), Escherichia coli (10 and samples), Enterobacter aerogenes (8 & 18 samples), Bacillus cereus (5 and 12 samples), yeasts (6&7 samples) and moulds (2&3 samples) respectively.
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