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Studies on the Microbial Quality of Yoghurts in Sylhet City and Preparation of

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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
Milk fermentation plays an important role in food
processing. Enrichment of food nutrition biologically with
vitamins, proteins, essential amino acid and fatty acid,
decrease toxicity of food and help for food preservation.
Fermented milk products i.e. yoghurt contains high-quality
protein, is a good source of calcium and phosphorous, and its
carbohydrate can be utilized easily by those intolerant to
lactose [1]-[2]. Yoghurts may provide additional health
benefits, for example it may reduce cholesterol levels [3].
Study suggested that certain diseases with gastrointestinal
tract such as lactose intolerance, diarrhea, colon cancer and
consumption of yoghurt [4]. Both Lactobacillus bulgaries and
Streptococcus thermophilus species contribute to the
formation of yoghurt, as a result of anaerobic fermentation of
lactic acid in milk. In fact, the fermentation of lactose by lactic
acid bacteria (LAB) results in the production of lactic acid,
carbon dioxide, acetic acid, diacetyl, acetaldehyde and several
other components giving a characteristic flavor to yoghurt [5].
Microbiological quality assessment is important in
maintaining the quality of food stuffs including “ready to eat”
food such as yoghurt. The acceptable limit of microbes in
yoghurt is less then 108 ml-1 [21]. The microbial quality
reflects towards the quality and acceptability of the yoghurt.
Unhygienic vending conditions (open packs, higher
 American Journal of Food Science and Nutrition Research 2015; 2(6): 172-179
contamination) also deteriorate the keeping quality of yoghurt
[6]. The microbiological quality assessment of yoghurt is
mainly concerned with two aspects: 1) protection of the
consumers against exposure to any health hazard and 2)
ensuring that the material is not suffering microbiological
deterioration during its anticipated shelf-life [7]. Study
suggested that yoghurts available in markets of Bangladesh
are not in satisfactory quality, even contaminated with
pathogenic Salmonella [8]. In addition, they strongly
determine the flavour, texture and frequently, the nutritional
value of food and feed products.
Flavour (aroma and taste) and adequate firmness without
syneresis are among the important quality parameters of
yoghurt [9]-[10]. The fermented milk products may be more
attractive to the consumer because of their characteristic
flavour. Chocolate yoghurt was first prepared in United States;
simply pasteurised milk is inoculated with a prefered culture
and held at a suitable temperature (3 to 6 hours) for the active
culture to grow in the milk [11]. Yoghurt's attractiveness and
popularity has grown and is at this time used in most parts of
the world [12]. About 4% of the milk produced in Bangladesh
is used for Yoghurt preparation [13]. Mainly two types of
Yoghurt are available in local markets say sweetened / misti
Yoghurt (sugar added) and sour Yoghurt, and both are
prepared by a traditional method using previously made starter
culture. In the shops, the method is more or less the same and
yoghurt is usually set in suitable containers (earthenware/glass
bottles/plastic cups) of the required capacity [14]. The
preparation of yoghurt (dahi) has been investigated by a
number of researchers in different parts of the world [15]-[16].
But in Bangladesh limited works have been done on the
microbial quality assessment of the yoghurts found in the
brand and unbranded shops and preparation of colour flavored
yoghurts in Bangladesh. Keeping view these, the present study
was undertaken with the objectives: to assess the
physicochemical and microbiological quality of branded and
unbranded yoghurts in Sylhet city, Bangladesh and to develop
new flavoured yoghurts from the isolated Lactobacillus spp
and their sensory evaluation.
2. Materials and Methods
2.1. Study Area, Experimental Design and
Working Steps
The study was conducted at the laboratory of the
Department of Microbiology and Immunology, Sylhet
Agricultural University (SAU), Sylhet and the laboratory of
the Department of Food Engineering and Tea Technology,
Shahjalal University of Science and Technology (SUST),
Sylhet, Bangladesh. Two branded yoghurts (produced at large
scale) indicated as BF (Bonoful & Co.) and FK (FULKOLI)
and three unbranded (produced at small scale) samples
indicated as MM (Modhomita), SS (Subash Sweets) and BMV
(Bangladesh Mistanna Vander) were collected from the city
and analyzed in triplicate following complete randomized
design. The whole study was divided into four major steps.
173
The first step includes collection of yoghurt samples from
retail shops in Sylhet. In second step, the collected yoghurt
samples were analyzed for their microbial properties. In third
step, Lactic Acid Bacteria (LAB) was isolated. Finally, fresh,
chocolate and orange flavoured yoghurts were prepared.
2.2. Media and Chemical Reagent Used
Eosine Methylene Blue (EMB) agar, Sabouraud Dextrose
Agar (SDA), Nutrient Agar (NA), Nutrient broth, Lactose
broth and MRS Agar media were used. Nutrient agar (NA) is a
common media, source of all nutrients for bacteria and used to
determine standard plate count. Eosine Methylene Blue
(EMB) agar is a selective media which is used for the growth
of only coliform. Sabouraud Dextrose Agar (SDA) is the most
widely used medium for growing fungi and yeast, while
preventing the growth of others. Chemical reagents such as
95% ethyl alcohol, Safranin, Acetone, Grams Iodine and
Crystal violate were used.
2.3. Collection of Samples and Sampling
Procedure
Yoghurt samples were collected from the branded (BR) and
unbranded (UBR) shops and wrapped properly to avoid the
contact with air. All possible efforts were made to minimize
the time lag between collection and analysis, so that no
significant change in yoghurt quality could occur. Samples
were then transported to the laboratory as soon as possible in
an insulated foam box with ice to maintain temperature
ranging from 4°C to 6°C. Collections of samples from the
shops were done thrice and same procedures were followed to
get optimum results of the study.
2.4. Microbiological Analysis
Microbiological analysis of the collected yoghurt samples
was done by using the Standard Plate Count (SPC), Total
Coliform Count (TCC), and Total Fungal Count (TFC)
methods as described by APHA [17]. Spread plate technique
was used for conduction microbiological quality assessment.
Approximately 25 ml media was poured in Petri dishes (90
mm diameter, sterile). When media became cool and
semisolid then 0.5 ml different yoghurt diluents was poured on
the surface of the media. Then the glass rod was used to spread
the inoculums on the surface. All the microbiological
experiment was done in aseptic condition using Laminar Air
Flow. The plates were then incubated at 37°C for 24 hours.
Bacterial colonies were formed and colony contained >30 to
<300 number in the petridishes were enumerated carefully.
Colonies are expressed as the number of colony forming units
per gram (cfug-1). Most probable number technique was used
for the determination of coliform in yoghurt samples. Lactose
broth was used for the presumptive test of coli form. Serial
dilutions and agour pouring method were followed the same
procedures of plate count agar. Plates/tubes were then
incubated at 37°C for 24 hours. If gas form, and thus,
considered as coliform positive. Then confirmed test for
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
hours. SDA growth media was placed in the petridishes and
the pH of the media was adjusted to 4.5±0.1. 1ml of 10-1 and
dilution up to 10 folds of the yoghurt samples were inoculated
using pour plate method. Petridishes were then incubated at
30°C for 72 hours and visible fungal colonies were then
enumerated.
2.5. Tests for Physicochemical Properties
PH of the collected yoghurt samples was measured by
digital pH meter. The physical properties such as taste, colour,
flavour, consistency, acidity etc. of the collected yoghurt
samples were observed.
2.6. Isolation of the Lactic Acid Bacteria
(LAB)
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
Lactobacillus spp.
2.6.2. Isolation and Identification of LAB
Bacterial colonies (clear discrete) were appeared on the
agar surface were selected for pure culture. Selected colonies
were marked and cultural characters were recorded. Colonies
were transferred aseptically to slopes of agar slants and also
agar free MRS broth or nutrient broth in test tubes.
2.6.3. Purification and Preservation of
Isolates
Gram stained slides were prepared from the isolated
colonies and observed under bright field microscope
(100×10x). Presumptive LAB colonies were inoculated again
in to nutrient broth and incubated at 37°C for 24-48 hours. The
resultant cultures were re-examined on to MRS agar. The
streaking and the purification procedure were followed
through repeated plating following pour plate and streak plate
methods. All the pure culture of isolates was preserved at 4°C
to7°C in refrigerator.
2.7. Characterization and Identification of
Isolates
For the characterization of the isolates, cultural and
morphological characterizations were studied. Cultural
characterization of isolated bacteria was done by Colony on
Agar Plate (CAP), Agar Slant (AS) and Broth Culture (BC).
In CAP, bacterial colonies grew on MRS agar media were
observed to determine their size, shape, edge, elevation,
opacity and consistency etc. For AS, the mode of their
growth on slants, distinct colony, compact and uniform
growth, sticky nature were observed. In BC, the isolated
bacteria were inoculated in nutrient broth. The
characteristics of bacterial growth into the broth were
observed visually. Data on turbidity, sedimentation and
surface growth were recorded. For morphological
characterization, the Gram stained slides were viewed by oil
immersion objective (100×10x). The Gram reaction, shape,
size of the individual bacterial cells were observed and
recorded. After characterization, the isolates were identified
and results were compared [18].
2.8. Preparation of Yoghurt Products
Fig. 1. General steps of yoghurt preparation.
Cow’s milk (main ingredient) was used to prepare
yoghurt. Lactobacillus spp. was used as a starter culture.
Sweeteners, flavours and fruits were used in yoghurt to
provide distinguished varieties of taste to the consumer. At
first, jars were boiled with water for 10 minutes for
sterilization to avoid microbial contamination. Milk
composition was adjusted for good texture of yoghurt.
Ingredients such as sweeteners, stabilizer were used. Two
liters cow’s milk was taken and total solid of the milk was
maintained as 8% to provide better texture of the finished
yoghurt. After filtration of raw milk, 250 g sugar was added
and agitated properly for mixing with milk and pasteurized at
85-90°C for 30 minutes (Fig. 3). Milk was then cooled to
42°C to bring the yoghurt to the ideal growth temperature for
the starter culture. When the temperature was reached at
42°C then the uncontaminated culture or LAB was
inoculated from broth and stirred very well to thoroughly
distribute the yoghurt starter/culture in the pasteurized
cooled milk. Cultured mixed milk was distributed in three
sterilized jar for the preparation of fresh, chocolate flavour
and orange flavour yoghurts. After adding flavouring agents,
jars were stirred properly to mixing with milk completely
and then covered immediately with sterile top and tighten
well and finally set in incubator at 38°C for 7 to 8 hours.
 American Journal of Food Science and Nutrition Research 2015; 2(6): 172-179
Finally, desired yoghurts were developed. The schematic
diagram of preparation of yoghurt is given in Fig. 1.
2.9. Sensory Evaluation
The consumer`s acceptability of prepared products was
evaluated by a taste testing panel. The standard hedonic rating
test was used to determine the acceptability and the standard
score card was used for judging the products. The panelists
(16) were selected from the students, teachers and employees
of the Department of Food Engineering and Tea Technology,
Shahjalal University of Science and Technology, Sylhet. The
panelists were requested to assign appropriate colour, flavour,
texture and overall acceptability of the products on a
numerical scale of 1-9 points, ranging from “like extremely”
to “dislike extremely”. The scores received by each sample
were then averaged and compared (using statistical method)
with the average score received by other sample in the series.
2.10. Statistical Analysis
Analysis of variance (ANOVA) techniques was carried for
colour preference, flavour, texture and overall acceptability of
developed yoghurts and F values were tabulated at 5% level of
significance (p<0.05) for all the sensory attributres followed
by LSD, TUCKY, Duncan’s Multiple Range Test (DMRT) and
GAMES-HOWELL multiple range test.
3. Results and Discussion
3.1. Microbial Analysis
Details results of microbial quality assessment are
discussed below:
3.1.1. Standard Plate Count (SPC)
It was observed that the highest SPC was recorded in the
unbranded sample BMV (1.68×1012 cfug-1) and the lowest
SPC was recorded in the branded sample BF (1.54×109 cfug-1)
(Table 1). As per microbiological standards, all samples
exceeded permissible limit ((≥107 cfug-1 bacteria)[21]. Thus,
these yoghurt samples were considered as risky or harmful for
consumption. The microbiological analysis of branded
yoghurt samples showed the presence of coliforms indicating
some type of mishandling even at the industry. In contrast, a
higher quantity (103 cfug-1) of coliforms was observed in
unbranded yoghurt samples showing the intensity of high
mishandling. The higher coliforms count could be attributed
to the unsanitary conditions prevailing at the time of
manufacturing process [19]. The results are in agreement with
other workers [20] who found a highly significant difference
among the samples in means of coliform count. Curd samples
Bogra, Bonoful and Muslim showed the SPC 7.70, 2.88 and
7.30×107 cfug-1, respectively which exist in the permeable
limit of SPC for curd and the sample Arong, number of SPC
(2.24×108 cfug-1) exceed the standard level (≥107 cfug-1) [21].
3.1.2. Total Coliform Count (TCC)
The TCC of yoghurt samples provides an indication of the
total number of Coliform bacteria present in the samples. As
175
shown in Table 1, the TCC was not found in all the yoghurt
samples. Thus, these yoghurt samples were considered as safe
for consumption. The higher total viable bacteria and coliform
count were found in Bogra region. An overall analysis of the
results of this study revealed that the Dahi collected from
selected areas were of acceptable quality [22]. The results are
in agreement with other workers [21] who remarked that total
coliform was nil in their microbial studies of yoghurts.
3.1.3. Total Fungal Count (TFC)
Results observed that the highest TFC was recorded in the
unbranded sample SS (7.30×106 cfug-1) (Table 1). As per
microbiological standards, sample SS exceeded permissible
limit. TFC of other samples remained in the acceptable range
and thus these yoghurt samples were considered as safe for
consumption. It might be due to the poor microbiological
quality control in the yoghurt samples traded in whole sale
market. The findings are in conformity with several workers
[23]-[24] who reported that these poses danger to public
health and advocated to ensure proper quality and sale of
yoghurt in most appropriate condition. Another study suggests
that small-scale yoghurt brands were contaminated with fungi
and coliforms at levels beyond the acceptable minimum,
indicating insufficient process hygiene and also raising
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
acceptable standard TFC (≤104 cfug-1) [21].
Table 1. Microbial quality assessment of yoghurt samples collected from
different brand shops in Sylhet city.
SPC TCC TFC
Yoghurt Brandsa
cfug-1
BF 1.54×109 Nil 3.90×104
Branded
FK 1.34×1010 Nil 2.87×104
MM 3.40×1010 Nil 5.04×104
Unbranded SS 1.94×1011 Nil 7.30×106
BMV 1.68×1012 Nil 4.60×104
a
BF-Bonoful & Co., FK-FULKOLI, MM-Modhomita, SS-Subash Sweets and
BMV-Bangladesh Mistanna Vander
3.2. Physico-Chemical Properties
Physico-chemical characteristics of collected yoghurt
samples were presented in the Table 2. Results revealed that the
taste of branded yoghurt sample BF was sour with the
characteristic yoghurt flavour, light cream in colour, semisolid
and whey was absent. The pH was recorded as 3.20 and acidity
was 0.95%. The taste of the yoghurt sample MM was sour to
moderately sweet with the characteristic flavor, brown in colour
and semisolid. Also, whey was not found. However, the pH of
MM yoghurt was recorded as 4.00 and acidity was 0.75%.
Similarly, the taste of the sample SS was sour with the
characteristic yoghurt flavor, cream in colour, semisolid and
whey was present. The pH was recorded as 3.50 and acidity was
0.93%. Similarly, BMV was tasted moderately sweet with the
characteristic yoghurt flavor but brownish in colour, semisolid
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
Test
Fresh Yoghurt Chocolate Yoghurt Orange Yoghurt
* *
GAMES-HOWELL -.6563 .6563
From the above Table 5 only significant values were
included of LSD, TUCKY, DUNCAN test for colour and
GAMES-HOWELL test for flavour, texture and overall
acceptability in prepared yoghurt samples. In LSD and
TUCKY tests for colour, chocolate yoghurt indicates positive
mean differences (.68750*) and fresh yoghurt indicates
negative mean differences (-.6875*). In DUNCAN test for
colour, the chocolate yoghurt indicates higher mean (8.47)
than orange (8.22) and fresh yoghurt (7.78) samples,
respectively. That means, for colours chocolate yoghurt was
the best sample. In GAMES-HOWELL test for flavour, fresh
yoghurt indicated two significant but negative values (-2.375,
-2.000). Thus, chocolate yoghurt was the best, because it
indicated higher positive mean difference (2.375*). In the
GAMES-HOWELL test for texture, chocolate yoghurt also
indicated positive mean differences (.6563*). In case of
overall acceptability, each of the three samples indicated two
significant differences, but chocolate yoghurt indicated two
positive mean differences. On the other hand, orange yoghurt
indicates one positive and one negative mean difference
values, while fresh yoghurt indicates negative mean difference
values. Thus, based on the above tests, it might be speculated
to state that chocolate yoghurt was the best sample in terms of
colour, flavour, texture and overall acceptability attributes
than that of fresh and orange yoghurt.
4. Conclusion
Results from the microbial quality assessment of the
collected branded and unbranded yoghurt samples revealed
that all the yoghurt samples exceeded the permissible limit
(≥10 7 cfug-1 bacteria) for yoghurt. MPN test showed that
coliform bacteria were present in all the samples, but not E.
coli. TFC in the yoghurt samples BF, FK, MM and BMV and
showed 3.90×104, 2.87×104, 5.04×104 and 4.60×104 cfug-1,
respectively were found in the range of acceptable or standard
limit (≤104 cfug-1 fungus) except the sample SS, where TFC
was recorded as 7.30×106 cfug-1 that was much higher than of
acceptable limit. Physico-chemical tests of the collected
yoghurt samples were studied in terms of by taste, colour,
flavour, consistency, pH and acidity. All of the samples
possessed the characteristic yoghurt flavour and the
consistency of the yoghurt samples was semisolid. However,
after inoculation of Isolated Lactobacillus spp. in fresh,
chocolate and orange flavoured pasteurized milk then
incubated and finally new flavoured yoghurts were prepared.
Organoleptic taste tests showed that among the developed
products (chocolate yoghurt, orange yoghurt and fresh
yoghurt), chocolate yoghurt was highly acceptable by the
panelists and liked very much (8.69) than any other two
developed yoghurt products.
Overall acceptability
Fresh Yoghurt Chocolate Yoghurt Orange Yoghurt
-2.1875* 2.1875* 1.4063*
*
-1.4063 .78125* -.7813*
The study suggests that different entrepreneurs can prepare
chocolate yoghurt in order to get good quality of yoghurt with
new taste, flavor and presentation. Thus, our
recommendations are that producers must follow strict
hygienic precautions in order to get good quality of yoghurt
and should store the yoghurt below 4°C to reduce the bacterial
growth. However, further and recurrent study with increased
numbers of branded and unbranded yoghurt samples from the
city including details physico-chemical characterization,
microbial effect on self-life of yoghurts as well as
development a new starter culture are urgently needed.
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