The study was undertaken to evaluate the quality of market ‘Yoghurt’ available in different sweetmeat shops of Bangladesh. Yoghurt samples from four different Brands were collected and analyzed for chemical (moisture, fat, protein, sugar and ash) and microbiological (TVC, coliform and salmonella count) parameters. In chemical analysis fat, moisture and acidity percentage was higher in Brand 3 (3.75±0.19), Brand 4 (60.83±0.98) and Brand 3 (1.18±0.06) ‘Yoghurt’, respectively, whereas lowest fat, moisture and acidity percentage was in Brand 1 (3.43±0.18), Brand 2 (3.43±0.18) and Brand 4 (0.75±0.03) made Yoghurt, respectively. Salmonella count was 2.00 for Brand 3 Yoghurt while other brands were Salmonella free. Coliform count per ml. was the highest (54.66±6.82) in Brand 3 Yoghurt and lowest (6.66±1.99) in Brand 1 Yoghurt. Significant differences (P<0.05) were in moisture and acidity percentage, Salmonella count and Coliform count. Moreover, the Yoghurt available in markets of Bangladesh is not in satisfactory quality, even contaminated with pathogenic Salmonella. 1423043010.php