We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Production and Quality Characteristics of "Doogh".
- Authors
Soltani, Mostafa; Say, Dilek; Güzeler, Nuray
- Abstract
Doogh, an Iranian drinking yoghurt type, is a fermented dairy beverage and constitutes an important part of daily beverage consumption in Iran. Doogh is commonly produced from mixing of yoghurt, drinking water, salt and essence of aromatic vegetables such as thyme, mint and oregano. Although some undesired properties such phase separation due to the low pH and aggregation of casein may be seen frequently in doogh, the high tendency for its consumption has increased the scientific and industrial efforts in order to improve the quality of the product. The specific standards are determined for doogh by the Institute of Standard and Industrial Researches of Iran (ISIRI). The aim of this paper is to give an overview on the production and quality properties of doogh.
- Subjects
IRAN; BEVERAGES; YOGURT; CASEINS; PRODUCTION (Economic theory); PRODUCT quality
- Publication
Academic Food Journal / Akademik GIDA, 2012, Vol 10, Issue 4, p50
- ISSN
1304-7582
- Publication type
Article