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Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran
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| Abbas Ali Sari , Negar Sasanian, Mohammadreza Pajohi-Alamoti, Nazanin Sasanian |
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Abstract: (2027 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. |
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| Keywords: Chemical, Contamination, Dairy, Fungal, Hamadan |
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Full-Text [PDF 309 kb]
(307 Downloads)
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Type of Study: Orginal Article |
Subject:
Applicable
Received: 2016/06/6 | Accepted: 2016/09/25 | Published: 2017/12/30
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