摘要：This study was planned to evaluate and compare the quality of market yoghurt and dahi. Different samples of plant made yoghurt and dahi available in local markets of Islamabad and Rawalpindi were randomly collected and analyzed for physico- chemical, microbiological and organoleptic properties. Physico- chemical analysis revealed that plant made yoghurt samples were consistent and hardly showed any variation as compared to dahi. Microbiological examination showed that total viable count in yoghurt brands was less than dahi. The coliform count was nil or ignorable in yoghurt brands but dahi contained large number of coliform bacteria. Organoleptically, plant made yoghurt was found more suitable as compared to dahi.
