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



Mohamadi S1 ; Mofid V2 ; Zeinali T3 ; Rahmani A4 ; Sadighara P5 ; Peivastehroudsari L5
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
  2. 2. Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  3. 3. Social Determinants of Health Research Center, Department of Public Health, Faculty of Health, Birjand University of Medical Sciences, Birjand, Iran
  4. 4. Department of Food, Halal and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
  5. 5. Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: International Journal of Food Science Published:2021


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 (P<0.001) lower than the standard amount of salt (<0.8 g/100). Conclusion. In conclusion, the quality of Doogh and Kefir samples were acceptable in terms of salt content. Kefir had a significantly (P≤0.001) lower amount of salt in comparison with Doogh. Taken together, underlining the results of the present study, no significant public health concern would exist respecting the mentioned additives. © 2021 Sara Mohamadi et al.
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