STUDY OF MULTIPLE ATTRIBUTES OF TRADITIONAL AND COMMERCIAL YOGHURTS TRADED FOR HUMAN CONSUMPTION IN DISTRICT RAWALPINDI

The present study was designed to evaluate the quality of traditional and commercialyoghurt brands acknowledge their health benefits for human consumption in districtRawalpindi. Nine types samples collected from different resources were divided into threecategories. A, B C cow, buffalo, mixed (cow buffalo) respectively. D,E, F local vendors while G, H, I commercial yogurt brands.These evaluated thrice on weekly basis using standard protocols sensory, physicochemical, microbiological attributes. It concluded current that overall acceptability brand yoghurt higher as compared ones. Physiochemical analysis consistent showed a slight variation compare yoghurt. Microbiological revealed total bacterial count yoghurtwas lower