European Journal of Experimental Biology · 2013 · 13 citations · 0 references
AgricultureDairy ScienceFood ScienceFermented Dairy ProductsFood AnalysisFood ChemistryDairy FermentationFood CompositionFood Texture ChemistryMilk PhPhysicochemical Properties Of MilkTraditional Fermented Dairy ProductsAcid Content AnalysisAcidity In Fermented MilkComposition Of Milk ConstituentsDrinking YogurtPhysicochemical PropertiesPhysicochemical Property MeasurementSalt Content AnalysisSalt Content Measurement
The aim of the present study was to investigate the physicochemical characteristics of two traditional fermented Iranian dairy product that called “Doogh “and “Kash k”. 4 samples of Doogh were taken from the differen t village including Arange, Shahryar, Lavasan and Taleh and 4 samples of Kashk were taken from the different reg ion including Shahryar, Lavasan, Sohanak and Zanjan. In the Kashk samples, the mean values of pH, acidity, fat, protein and salt content were 4.01, 0.32%, 2.99%, 1 2.41%, 1.20 and for Doogh samples, the mean values were 3.35, 0.81%, 2.56%, 2.57% and 0.72 % respectively.