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Mohamadi S, Mofid V, Zeinali T, et al. Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink). Int J Food Sci. 2021;2021:3009795doi: 10.1155/2021/3009795.
Mohamadi, S., Mofid, V., Zeinali, T., Rahmani, A., Sadighara, P., & Peivasteh-Roudsari, L. (2021). Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink). International journal of food science, 20213009795. https://doi.org/10.1155/2021/3009795
Mohamadi, Sara, et al. "Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)." International journal of food science vol. 2021 (2021): 3009795. doi: https://doi.org/10.1155/2021/3009795
Mohamadi S, Mofid V, Zeinali T, Rahmani A, Sadighara P, Peivasteh-Roudsari L. Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink). Int J Food Sci. 2021 Dec 17;2021:3009795. doi: 10.1155/2021/3009795. eCollection 2021. PMID: 34957294; PMCID: PMC8709770.
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Int J Food Sci. 2021 Dec 17;2021:3009795. doi: 10.1155/2021/3009795. eCollection 2021.

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink).

International journal of food science

Sara Mohamadi, Vahid Mofid, Tayebeh Zeinali, Anosheh Rahmani, Parisa Sadighara, Leila Peivasteh-Roudsari

Affiliations

  1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
  2. Department of Food Science and Technology, Faculty of Nutrition Science & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  3. Social Determinants of Health Research Center, Department of Public Health, Faculty of Health, Birjand University of Medical Sciences, Birjand, Iran.
  4. Department of Food, Halal and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran.
  5. Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

PMID: 34957294 PMCID: PMC8709770 DOI: 10.1155/2021/3009795

Abstract

BACKGROUND: Regarding the increasing public health concerns about the safety of foodstuffs, the current survey was designed to argue the presence of preservatives (e.g., sodium benzoate (SB), potassium sorbate (PS), and natamycin) and also the level of salt and fungi in 148 samples of yoghurt drink "Doogh."

METHODS: The enumeration of fungi and determination of salt content of samples were performed according to the standard procedures. Preservative determination was performed by reverse phase high-performance liquid chromatography with UV detection (RV-HPLC-UV).

RESULTS: 0.1% of the total analyzed samples was above the permitted level of Iranian standard for SB (0%), while PS was not detected in any of them. Furthermore, natamycin in 0.11% of the analyzed samples had more than the permissible level of Iranian standard. Additionally, about 15% of the tested samples was higher than the Iranian standard level for fungi (<102 CFU/mL). The average amount of salt in the tested Doogh samples and also in the examined Kefir samples was significantly (

CONCLUSION: In conclusion, the quality of Doogh and Kefir samples were acceptable in terms of salt content. Kefir had a significantly (

Copyright © 2021 Sara Mohamadi et al.

Conflict of interest statement

The authors declare that they do not have any conflict of interest.

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