Studies on the physical and bacterial quality of Dahi with special reference to public health.

One hundred and fifty three dahi (yoghurt) samples were colledted from Lahore Milk Plant (L.M.P.), various houses and city market. Dahi prepared at LMP was better in quality than homemade or market made dahi in respect to texture, flavOur and taste. The fat percentage and pH values ranged from 2.5% to 4.4% and 3.4 to 6.0 respectively, whereas total bacterial count ranged from 1 .1XlO to 1 .0x109 organisms per ml. Different types of organisms involved in dahi production were Streptococcus lactis, Streptococcus therm ophilus, ía ctoba cl//us acidophilus, Lactobadi/us case1, Lactobadil/us bu/garlcus and Leuconostoc cltrovorum. In few specimens Streptococcus faeca/is, Streptococcus aureus, Escherlchia co/I, Enterobacter aerogenese, Bacillus cereus, yeasts and moulds were also found. (JPMA 36:87,1986).