RESEARCH PROPOSAL

Name of student:Riaz Hussain Mari

Title: Chemical and sensory attributes of yoghurt prepared at industrial and small level

Background of the study:

Yoghurt is a very versatile product that suits all palates and meal occasions (Isleten and
KaragulYuceer, 2006). It is one of the most popular fermented milk products (Lucey et al.,
1999). Its attractiveness has grown and is at this time used in most parts of the world (Lee and
Lucey, 2010). Fermented milk, like the fresh milk from which they are produced, is liable to
contamination. Knowledge of the behavior of yoghurt during storage is important, because its
shelf life is based on whether the product displays any of the physical, chemical, or sensory
characteristics that are unacceptable for consumption (Salvador and Fiszman, 2004). Changes in
the chemical, physical and microbiological composition of yoghurt determine the storage and
shelf life of the product (Sofu and Ekinci, 2007). The fermentation of lactose by lactic acid
bacteria results in the production of lactic acid, carbon dioxide, acetic acid, diacetyl,
acetaldehyde and several other components giving a characteristic flavor to yoghurt (Tamine and
Robinson, 2004).

In Pakistan, very minute quantity of processed yoghurt (branded) is available and yoghurt is
mainly manufactured by local people at small level (unbranded), which is locally called dahi.
The exact number of small and medium scale processors is not known, since their businesses are
mostly unregistered. Rather than selling milk as it is, selling processed products such as curd and
yoghurt lead them to earn more money. Therefore, there is a trend towards to produce processed
dairy products. But major constraints for them are lack of knowledge about production
technologies, technical support and less market demand. So, they produced products mainly by
using traditional methods.

In contrast to branded yoghurt, the conditions (milk standardization, culture concentration,

viability, incubation temperature and time etc.) for the production of unbranded (dahi) yoghurt is
not controlled. In addition, there are no well-defined standards for fermented dairy products for
unbranded yogurt. As a result, the quality of yoghurt/dahi in local market from shop to shop is
highly variable. However very careful processing is required for the production of safe and good
quality yoghurt. In fact, even a little contamination may deteriorate the quality of yoghurt and
may have very negative effects on consumer health.

Now a days people are becoming more and more conscious about the quality of food products.
Due to unhygienic conditions, there is possibility of microbial contamination (pathogens), which
may have serious impact on the health of consumers. Further, unhygienic vending conditions
(open packs, higher contamination) also deteriorate the keeping quality of yoghurt (Aziz, 1985).
In contrast, there is an increasing demand for taste, quality, stability and shelf life of the yoghurt
from customer side. Hence the research in the field of quality assessment of yoghurt marketed is
the basic need to create awareness among common people. For this purpose some branded
(industrial) and unbranded (locally produced dahi) samples of yoghurt from pakistan will be
collected and will be determined for their quality parameters.

Objectives:
1. To assess the quality of branded (industrial) and unbranded (locally produced dahi)
samples of yoghurt.
2. To investigate the factors which affect the production of yoghurt
3. To determine the live and active culture present in the selected samples
4. To determine the sensory attributes of branded and unbranded yogurt

Methodology:
The samples will be collected from local areas and industries of Pakistan and will be determined
for their quality parameters, factors affecting yogurt production, live and active culture.
The sensory analysis of coded samples (branded and unbranded) will be performed by panel of
judges.The collected data will be statistically analyzed by complete randomized design and
comparison of means will be done by Duncan’s multiple rang test according to Steel et al.
(1997).

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