Background: Unlike industrially production, Iranian traditional doogh are not pasteurized after production. Hence, possible contamination with different pathogenic bacteria may occur during production or post-production of traditional doogh. The aim of the present study was to monitor the behavior of Escherichia coli O157:H7 and Listeria monocytogenes in traditional Iranian doogh at different t...

the aim of this study was to evaluate the effects of echinophora cinerea boiss and stachys lavandulifolia vahl extracts on quality and sensory properties of doogh, as a dairy drinking, to enhance public health society. for this purpose, different levels of each plant extract was added to the doogh. stability, acidity, ph, microbial and sensory properties of doogh samples were studied during 45 ...

BACKGROUND Both vitamin D deficiency and inflammation have been linked to cardiovascular disease, the major cause of death in diabetes. In this study, the effects of daily intake of vitamin D-fortified yoghourt drink (doogh) on systemic inflammatory biomarkers in subjects with type 2 diabetes (T2D) were investigated. SUBJECTS AND METHODS In this 12-week randomized controlled trial, T2D subjec...

This study aimed to investigate the effects of daily intake of vitamin D-fortified yogurt drink (doogh) on central obesity indicators in subjects with type 2 diabetes (T2D) and the possible modulation of this effect by vitamin D receptor (VDR) Cdx-2 genotypes. A total of sixty T2D subjects were randomly allocated to two groups to receive either plain doogh (PD; n 29, containing 170 mg Ca and no...

smp was substituted by wpc in four levels for preparing reconstituted milk. two ropy and one nonropy starter cultures was used for doogh preparation. yield stress, viscosity, consistency index and pseudoplastic behavior of doogh increased by increasing wpc content. results showed that wpc increased colloidal particles dimension and constructed a network which led to a decrease in doogh phase se...

BACKGROUND Yersinia species, especially Yersinia enterocolitica, are considered as the most prevalent milk-borne pathogens. Several serological and molecular techniques have been developed for rapid and safe diagnosis of yersiniosis. OBJECTIVES This study was carried out to assess the prevalence rate of Yersinia species, especially Y. enterocolitica, in milk and dairy products in Isfahan prov...

background : doogh is a fermented beverage in which microbial spoilage is possible. benzoic acid and its salt (sodium benzoate) are added to doogh as antimicrobial preservative to control microbial spoilage. however, the use of this preservative has been prohibited in milk and dairy products such as food and drug administrationand institute of standards and industrial research of iran. thus, th...

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 (...