Assessment of Quality Parameters in Curd and Yoghurt of Small Scale Processors in
Weerasekara, W.M.S.I.M1., Karunarathne, G.M.C.R, and Gamika A. Prathapasinghe
Date : 2010-06-22 Volume : 2

There is a very high potential to produce processed dairy products in North Central Province (NCP). But the lack of knowledge, technical support and less market demand are major constraints that this industry faces today. To assess the quality parameters in curd and yoghurt of small scale processors with respect to the Sri Lankan Standards and to give suggestions to improve the quality and hygienic condition of their products are major objectives of this study. Therefore, a total of 28 small scale processors of curd and yoghurt were selected randomly throughout the NCP, as 14 for each and analyzed their products with respect to the Sri Lanka Standard Institution (SLSI)standards by using Sri Lanka Standard Institution (SLSI) reference methods. In curd, Milk solids not fat (MSNF), percent by mass and pH were up to the level of SLSI (P<0.05). Fat percent by mass in curd was not up to the level of SLSI (P>0.05). Hygienic quality was moderate. In yoghurt, MSNF, percent by mass and milk fat, percent by mass were not up to the level of SLSI (P>0.05). Titratable acidity as lactic acid, percent by mass was presented up to the standard (P<0.05). Hygienic quality was poor. As a whole, the qualities of products are below the expected levels of SLSI, especially milk fat%, MSNF% and hygienic quality. It can be improved by using high quality raw milk, proper storage, reducing the time between milk collection and processing, paying much attention to the hygienic quality of processing area as well as the processor and proper cleaning and sanitization. 1277200115.php