_____________________________________________________________________________________________________ *Corresponding author: Email: ashikur07038@gmail.com; European Journal of Nutrition & Food Safety 12(4): 9-16, 2020; Article no.EJNFS.54526 ISSN: 2347-5641 Microbial Features and Qualitative Detection of Adulteration along with Physicochemical Characteristics of Sweetened Yoghurt Md. Ashikur Rahman 1* , Arzina Hossain 1 , Mahfuza Islam 1 , Md. Shakhwat Hussain 1 and Roksana Huque 1 1 Food Safety and Quality Analysis Division, Institute of Food and Radiation Biology, Bangladesh Atomic Energy Commission, Bangladesh. Authors’ contributions This work was carried out in collaboration among all authors. Author MAR designed the study and wrote the manuscript. Authors MAR, AH and MI conducted the experiment and analyzed the data. Authors MSH and RH critically revised the manuscript. All authors read and approved final manuscript. Article Information DOI: 10.9734/EJNFS/2020/v12i430214 Editor(s): (1) Dr. Johnson Akinwumi Adejuyitan, Ladoke Akintola University of Technology (LAUTECH), Nigeria. (2) Dr. Dan-Cristian Vodnar, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania. Reviewers: (1) Maria Antonietta Toscano, University of Catania, Italy. (2) Teresita Sainz-Espuñes, Universidad Autónoma Metropolitana Unidad Xochimilco, Mexico. (3) Elizabeth Oluremi Farinde, Obafemi Awolowo University, Nigeria. Complete Peer review History: http://www.sdiarticle4.com/review-history/54526 Received 10 January 2020 Accepted 15 March 2020 Published 11 May 2020 ABSTRACT Background and Objective: Food adulteration is of major public health concern worldwide. The food safety situation in Bangladesh is at an alarming stage due to food adulteration, microbiological contamination and fraudulence. Consumption of milk and milk product are increasing because of their health benefit effect. However, milk and milk products are being currently adulterated by substituting ingredients with cheaper materials. The aim of this study was the qualitative detection of adulterants along with physico-chemical and microbial features of sweetened yoghurt. Methodology: Sixteen sweetened yoghurt samples (Ten locally available and six commercial brands) were collected from different area in Bangladesh. All the sweetened yoghurt samples were subjected to urea, starch, ammonium sulphate, hydrogen peroxide analyses. Physico-chemical analysis of sweetened yoghurt was also done. Moreover, yoghurt samples were also microbiologically assessed. Original Research Article ………… Article