en Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran ● Psychosocial Health مقاله اصيل پژوهشي Orginal Article <p dir="ltr" style="text-align: justify;">BACKGROUND: Doogh is a traditional Iranian dairy-based drink product that formally identified as Iranian national drink. This fermented acidified drink, has high nutritional value and pleasant organoleptic properties.</p> <p dir="ltr" style="text-align: justify;">METHODS<strong>: S</strong>amples (n: 120) collected from both industrial and traditional Doogh retailed in Hamadan in 2015 and analyzed for Total Solids (%), pH, Titratable Acidity, Salts (%) and Mould and Yeasts count (<em>cfu/ml</em>) according to Iranian National Standard (No. 2453).</p> <p dir="ltr" style="text-align: justify;">Finding: Results showed that 100% and 24% of traditional and industrial Doogh samples had fungal contamination over than 100 <em>cfu/ml</em>, respectively. Also Means of Titratable Acidity, pH, Salts and Total Solids of all samples had significant difference (<em>P</em><0.05).</p> <p dir="ltr" style="text-align: justify;">CONCLUSION: According to this study, employing the hygienic programs during production processes is inevitable</p> 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. Doogh, fungal contamination, chemical properties, hygienic programs Chemical, Contamination, Dairy, Fungal, Hamadan 47 51 http://jrh.gmu.ac.ir/browse.php?a_code=A-10-1294-1&slc_lang=en&sid=1 Abbas Ali Sari عباسعلی ساری Sari_abas@yahoo.com 100319475328460014145 100319475328460014145 Yes Bu-Ali Sina University, Hamedan, Iran Negar Sasanian نگار ساسانیان nsasanian@yahoo.com 100319475328460014146 100319475328460014146 No Bu-Ali Sina University, Hamedan, Iran Mohammadreza Pajohi-Alamoti محمدرضا پژوهی الموتی pajohi@gmail.cim 100319475328460014147 100319475328460014147 No Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina university, Hamadan, Iran Nazanin Sasanian نازنین ساسانیان nz.sasanian@yahoo.com 100319475328460014148 100319475328460014148 No Shahid Beheshti University of Medical Sciences, Tehran, Iran