COMPARATIVE ANALYSIS OF DAHI PREPARED FROM COW AND BUFFALO MILK IN MOHESHKHALI, COX’S BAZAR

Abstract

The objective of the experiment was to evaluate the quality of Dahi made from cow and buffalo milk. In context with this, samples of milk were obtained from Malek Dairy Farm and Azmul Agro Farm, both in Moheshkhali, Cox’s Bazar. Samples were examined in the Animal Nutrition Laboratory (Dept. of Animal Science and Nutrition) and Dairy Science Laboratory (Dept. of Dairy and Poultry Science), Chattogram Veterinary and Animal Sciences University, Chattogram. Physical characteristics (colour and appearance, body and texture, aroma, taste), chemical parameters (acidity, fat, protein, total solids, ash) were used to assess the quality of the Dahi samples. From the nutritional standpoint, it can be demonstrated that Dahi made from buffalo milk scored higher than cow milk. And the overall organoleptic scores of Dahi prepared from cow and buffalo milk are almost same. Both dahi are good in taste, colour, flavour and appearance. However, buffalo milk dahi showed better results for nutrient contents and consumer acceptance.