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Journal of Research and Health، جلد ۸، شماره ۱، صفحات ۴۷-۵۱
عنوان فارسی Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran
چکیده فارسی مقاله

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.

METHODS: Samples (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 (cfu/ml) according to Iranian National Standard (No. 2453).

Finding: Results showed that 100% and 24% of traditional and industrial Doogh samples had fungal contamination over than 100 cfu/ml, respectively. Also Means of Titratable Acidity, pH, Salts and Total Solids of all samples had significant difference (P<0.05).

CONCLUSION: According to this study, employing the hygienic programs during production processes is inevitable
کلیدواژه‌های فارسی مقاله Doogh، fungal contamination، chemical properties، hygienic programs
عنوان انگلیسی Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran
چکیده انگلیسی مقاله 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.
کلیدواژه‌های انگلیسی مقاله Chemical, Contamination, Dairy, Fungal, Hamadan
نویسندگان مقاله عباسعلی ساری | abbas ali sari
bu-ali sina university, hamedan, iran
سازمان اصلی تایید شده: دانشگاه بوعلی سینا (Bu ali sina university)

نگار ساسانیان | negar sasanian
bu-ali sina university, hamedan, iran
سازمان اصلی تایید شده: دانشگاه بوعلی سینا (Bu ali sina university)

محمدرضا پژوهی الموتی | mohammadreza pajohi alamoti
department of food hygiene and quality control, faculty of veterinary science, bu-ali sina university, hamadan, iran
سازمان اصلی تایید شده: دانشگاه بوعلی سینا (Bu ali sina university)

نازنین ساسانیان | nazanin sasanian
shahid beheshti university of medical sciences, tehran, iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

نشانی اینترنتی http://jrh.gmu.ac.ir/browse.php?a_code=A-10-1294-1&slc_lang=en&sid=en
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