PHYSIOCHEMICAL AND MICROBIOLOGICAL QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE PROCESSED AND UN-PROCESSED YOGURT, AVAILABLE IN MARKETS OF PESHAWAR
Keywords:
Physicochemical, microbiological, yogurt, processed, un-processedAbstract
Objectives: To assess the physiochemical and microbiological quality of commercially available processed and un-processed
yogurt, available in markets of Peshawar and to compare it with WHO standards.
Material and Methods: This was a cross sectional study done from february 2018 to August 2018 in district Peshawar.
A sample size of 150 was taken using WHO calculator. Multistage cluster sampling technique was applied. Samples of
yogurt were collected and physicochemical, microbiological parameters were analyzed using SPSS version 22. T test
was applied. P value ?0.05 was considered significant.
Results: Total sample was 150.Comparing the properties of both yogurts no significant difference in mean values for
all physicochemical properties with (P >0.05) except for titratable acidity (P = 0.014) and similarly no significant results
for all microbiological properties were observed.
Conclusion: There was no statistically significant difference in mean values except for titratable acidity. Moreover,
physicochemical parameters i.e. Ash content and titrtable acidity and total viable count, mold count were not up to
WHO defined standards
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