摘要 : 20 misti dahi samples obtained from various markets in West Bengal were analysed for their organoleptic, chemical and microbiological quality. There was a wide variation in the scores for colour and appearance, flavour, body and t... 展开 20 misti dahi samples obtained from various markets in West Bengal were analysed for their organoleptic, chemical and microbiological quality. There was a wide variation in the scores for colour and appearance, flavour, body and texture and taste ofmisti dahi and the overall acceptability of the product also varied with an average score of 6.98. Lactic acid bacteria (5 X 106-602 X 106 c.f.u./g), Escherichia coli (0-460 X c.f.u./g), Enterobacter aerogenes (0-5200 c.f.u./g) and yeast and mould (0-90X 104 c.f.u./g) counts varied significantly between samples. Salmonella and Shigella were not present on any of the samples. Misti dahi had a titratable acidity of 0.36 to 1.17%, a fat content of 1.1 to 11.5%, a TS content of 29.5 to 52.4%, and a diacetyl + acetoin content of 0 to 75 p.p.m. Besides cow and buffalo milk, reconstituted skim milk was also used for misti dahi manufacture. Process standardization to achieve uniform quality of misti dahi is recommended. 收起