Abstract

This study was carried out in the Department of Food Technology, Karakoram International University Gilgit, Pakistan. The desi yoghurt samples were collected from various narrow villages of Gilgit District. The desi yoghurt is prepared with pure cow milk by a hygienic and organic process. Results indicate that yoghurt of Oshikandas showed high moisture content and total soluble solids; whereas, Gilgit town yoghurt showed low moisture content and high titratable acidity. Likewise, Danyoure yoghurt showed low total soluble solids as compare to other yoghurts. This study concludes that Gilgit town yoghurt is recommended to be followed for manufacturing since its shelf life is high due to having low moisture content than other two, furthermore; these yoghurts are as per standard of high quality. Yoghurt being nutritious, having healing characteristics and curing gastro intestinal problems, is very beneficial for human’s health. Therefore, uses of yoghurt may be considered mandatory in the daily diet.

Key words: Desi yoghurt, different villages, Gilgit-Baltistan.