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

Abstract

In conclusion, the quality of Doogh and Kefir samples were acceptable in terms of salt content. Kefir had a significantly (<i>P</i> ≤ 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.