Hygienic Quality of Yoghurt and Curd of Medium and Small-Scale Processors: A study in relation to several provinces of Sri Lanka

2016-07-02T00-44-59Z
Source: International Journal of Livestock Research
Nilukshi Liyanagunawardena, Palika Fernando, Gayani Weerasooriya, Shyamali de Alwis, SA Thalagoda.
The present study was aimed at analyzing the hygienic quality of yoghurt and curd submitted to Veterinary Research Institute as per the prevailing Sri Lankan Standards Institution (SLSI) standards for microbiological tolerance limits and also at comparing the hygienic quality of products of medium versus small- scale producers. Microbial quality assessment of a total of 156 yoghurt and 91 curd samples was determined using the total coliform count and total yeast and mould count. Results of the present study revealed that only 51.9% (81/156) and 48.3% (44/91) of the samples of yoghurt and curd, respectively, were up to the SLSI standards. Comparison as per the SLSI standards, in medium (66.2%) versus small-scale (32.8%) yoghurt as well as in medium (60.4%) versus small- scale (34.8%) curd displayed a significant difference (p


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