• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.318-323
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• 2009

Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. 'A' type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH ($3.75\;{\pm}\;0.05$) and highest was in C ($4.46\;{\pm}\;0.15$). Total solids content of F type dahi ($318.40\;{\pm}\;4.44\;g/kg$) was highest and fat ($52.00\;{\pm}\;2.00\;g/kg$), protein ($44.33\;{\pm}\;2.00\;g/kg$) and ash ($10.76\;{\pm}\;0.31\;g/kg$) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (${\times}\;10^5\;cfu/ml$) content was $94.00\;{\pm}\;4.58$, yeast (cfu/ml) content was $183.33\;{\pm}\;15.28$ and mold (cfu/ml) content was $53.33\;{\pm}\;15.28$. The TVC (${\times}\;10^5\;cfu/ml$), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were $39.67\;{\pm}\;4.51$, $50.00\;{\pm}\;10.00$ and $20.00\;{\pm}\;10.00$, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.1019-1025
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• 2004

The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.4
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• pp.329-331
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• 1991

Fifty samples of indigenous dahi were collected randomly from the local market of Rawalpindi/Islamabad to determine the incidence of lactic acid bacteria. The micro-organisms isolated were Lactobacillus bulgaricus (86%), Streptococcus themophilus (80%), Streptococcus lactis (74%), Lactobacillus helveticus (34%), Streptococcus cremoris (30%), Lactobacillus casei (20%) and Lactobacillus acidophilus (14%) respectively. The results of the present study revealed that indigenous dahi contains mixtures of lactic acid bacteria and thus the quality of dahi may vary with the type of starter culture used for inoculation.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.3
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• pp.559-561
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• 1992

Three strains each of L. bulgaricus and S. thermophilus isolated from indigenous dahi were examined for their rate of acid production and corresponding pH values in skim milk medium incubated at $40^{\circ}C$. No significant increase in titrable acidity or decrease in pH were recorded from initial period up to 2nd hour in both the strains. Following this period, however, there was a continuous increase in titrable acidity and a decrease in pH value in the milk for all the tested strains. Further it was observed that there was a variation among these strains for their acid production rate. High rate of acid production was recorded for the L. bulgaricus as compared to S. thermophilus. The results further, suggested that efforts should be made to select a proper pair of L. bulgaricus and S. thermophilus according to their rate of acid production, at a particular temperature in order to produce a good quality product.

• Journal of the Optical Society of Korea
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• v.14 no.4
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• pp.409-414
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• 2010

This paper describes the surface form measurement of a spherical smooth surface by using single shot off-axis Fizeau interferometry. The demodulated phase map is obtained and unwrapped to remove the $2\pi$ ambiguity. The unwrapped phase map is converted to height and the 3D surface height of the surface object is reconstructed. The results extracted from the single shot off-axis geometry are compared with the results extracted from four-frame phase shifting in-line interferometry, and the results are in excellent agreement.

• Journal of the Optical Society of Korea
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• v.15 no.2
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• pp.146-151
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• 2011

We describe, throughout a Mach-Zehnder interferometric configuration, a new test sieves calibration method based on off-axis digital holography. The experiment is conducted on a test sieve of square openings. The nominal sieve opening is 1.00 mm with maximum individual opening of 1.14 mm in size. The recorded off-axis hologram is numerically processed using Fresnel transforms to obtain an object wave (amplitude and phase). From the reconstructed phase, the average size of the illuminated openings has been measured precisely. The proposed method can provide a real time solution for calibrating test sieves very precisely and with moderate accuracy.

• Current Applied Physics
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• v.18 no.11
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• pp.1261-1267
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• 2018

In this paper, an off-axis digital holographic microscopy compensated with self-hologram rotation is presented. The process is implemented via subtracting the unwrapped phase maps of the off-axis parabolic hologram and its rotation $180^{\circ}$ to eliminate the tilt induced by the angle between the spherical object wave O and the plane reference wave R. Merit of the proposed method is that it can be done without prior knowledge of physical parameters and hence can reconstruct a parabolic hologram of $1024{\times}768$ pixels within tens of milliseconds since it doesn't require a digital reference wave. The method is applied to characterize rough gold bumps and the obtained results were compared with those extracted from the conventional reconstruction method. The comparison showed that the proposed method can characterize rough surfaces with excellent contrast and in realtime. Merit of the proposed method is that it can be used for monitoring smaller biological cells and micro-fluidic devices.

• Current Optics and Photonics
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• v.6 no.6
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• pp.598-607
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• 2022

In this paper, a simple nondestructive technology is used to investigate unstained biological blood cells in three dimensions (3D). The technology employs a reflective phase-only spatial light modulator (SLM) for displaying the phase hologram of the object being tested, and a Fourier lens for its reconstruction. The phase hologram is generated via superposing a digital random phase on the 2D image of the object. The phase hologram is then displayed by the SLM with 256 grayscale levels, and reconstructed by a Fourier lens to present the object in 3D. Since noise is the main problem in this method, the windowed Fourier filtering (WFF) method is applied to suppress the noise of the reconstructed object. The quality of the reconstructed object is refined and the noise level suppressed by approximately 40%. The technique is applied to objects: the National Institute of Standards (NIS) logo, and a film of unstained peripheral blood. Experimental results show that the proposed technique can be used for rapid investigation of unstained biological blood cells in 3D for disease diagnosis. Moreover, it can be used for viewing unstained white blood cells, which is still challenging with an optical microscope, even at large magnification.