Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran

Sari, Abbas Ali; Sasanian, Negar; Pajohi-Alamoti, Mohammadreza; Sasanian, Nazanin

doi:10.29252/acadpub.jrh.8.1.47

Volume 8, Issue 1 (Jan & Feb 2018) J Research Health 2018, 8(1): 47-51 | Back to browse issues page

‎ 10.29252/acadpub.jrh.8.1.47

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Sari A A, Sasanian N, Pajohi-Alamoti M, Sasanian N. Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran. J Research Health 2018; 8 (1) :47-51
URL: http://jrh.gmu.ac.ir/article-1-1242-en.html

Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran

Abbas Ali Sari

¹, Negar Sasanian

, Mohammadreza Pajohi-Alamoti

, Nazanin Sasanian

1- , Sari_abas@yahoo.com

Abstract: (4201 Views)

Doogh is an Iranian traditional dairy-based drink product formally identified as Iranian national drink. This fermented acidified drink has high nutritional value and pleasant organoleptic properties. Samples (n= 120) collected from both industrial and traditional Doogh retail stores in Hamadan in 2015 were analyzed for total solids (%), pH, titratable acidity, salt (%), mold and yeasts count (cfu/ml) according to the Iranian National Standards (no. 2453). Results showed that 100% and 24% of the traditional and industrial Doogh samples had fungal contamination over than 100 cfu/ml, respectively. Moreover, the mean values of titratable acidity, pH, salt, and total solids showed a significant between-group difference. According to this study, employing hygiene programs regarding the production processes is highly recommended.

Keywords: Chemical, Contamination, Dairy, Fungal, Hamadan

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Type of Study: Orginal Article | Subject: ● Psychosocial Health
Received: 2016/06/6 | Accepted: 2016/09/25 | Published: 2017/12/30

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