Title of article :
Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran
Author/Authors :
Sari, Abbas Ali Department of Food Hygiene and Quality Control - Faculty of Veterinary Science - Bu-Ali Sina University, Hamedan , Sasanian, Negar Department of Food Hygiene and Quality Control - Faculty of Veterinary Science - Bu-Ali Sina University, Hamedan , Pajohi-Alamoti, Mohammadreza Department of Food Hygiene and Quality Control - Faculty of Veterinary Science - Bu-Ali Sina University, Hamedan , Sasanian, Nazanin epartment of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences, Tehran
Abstract :
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
Journal title :
Journal of Research and Health
