Abstract:
Yogurt is a highly nutritious fermented
dairy product that is widely popular among Sri
Lankans due to its numerous health benefits,
including the prevention of high blood pressure,
easing the gastrointestinal problems, and weight
control. As a result, there has been a rise in the
number of yogurt consumers. No any updated and
significant research on the quality parameters has
been carried out. Hence, the current study is
aimed to determine the compatibility of some
quality parameters with specification for yogurt as
per (SLS 824:2018) and to educate and promote
the local manufacturers to comply with it. Samples
of three different local manufacturers were
collected from markets. Quality parameters such
as, pH, fat, solid-non-fat (SNF), moisture and
titratable acidity (TA) were determined with
standard methods. The mean pH, fat, SNF,
moisture and TA contents were found to be ranged
from 4.49±0.016 - 4.63 ± 0.010, 0.10±0.00 -
0.36±0.20%, 21.6±0.530 - 25.81±0.08%,
73.73±0.15 - 78.13±0.35% and 0.11±0.00 -
0.426±0.08% respectively. All samples were found
with lower moisture, TA and fat contents (81%,
0.6% and 3.0%) respectively, and higher SNF
(8.0) while similar pH (4.5) to (SLS 824:2018).
SNF, TA, fat and moisture contents were
significantly varied (p<0.05) whereas no
significant variation (p<0.05) was observed in pH
value with (SLS 824:2018). There is room for local
manufacturers to improve their whole production
processes scientifically and provide quality
products on par with (SLS 824:2018) to the local consumers
