Safety Evaluation of Doogh, a Traditional Iranian Dairy Product, in Khuzestan, Iran: A Cross-Sectional Study on Microbiological, Chemical and Toxicological Aspects

Author:

Zadeh-Dabbagh Reza,Behfar Abdolazim,Javadi Marjan,Saiahi Naji,Alborzi Maryam,Seyedtabib Maryam,Noori Seyyed Mohammad Ali, , , , , , ,

Publisher

CMV Verlag

Reference37 articles.

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Enumeration of coliforms and Escherichia coli in frozen black tiger shrimp Penaeus monodon by conventional and rapid methods. International journal of food microbiology. 2003;81(2):113-21. 13. Azary Z, Nasirpour A. Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh). International journal of dairy technology. 2018;71(1):198-207. 14. ISIRI. Milk: determination of fat content (ISIRI 384) 3rd edition. 2011. 15. Altahir MO, Elgasim EA, Mohamed Ahmed IA. Ripening of sudanese braided (Muddaffara) cheese manufactured from raw or pasteurized milk: Effect of heat treatment and salt concentration on the physicochemical properties. International journal of food science. 2014;2014. 16. Zinedine A, González-Osnaya L, Soriano J, Moltó J, Idrissi L, Manes J. Presence of aflatoxin M1 in pasteurized milk from Morocco. International Journal of Food Microbiology. 2007;114(1):25-9. 17. Sarlak Z, Rouhi M, Mohammadi R, Khaksar R, Mortazavian AM, Sohrabvandi S, et al. Probiotic biological strategies to decontaminate aflatoxin M1 in a traditional Iranian fermented milk drink (Doogh). Food control. 2017;71:152-9. 18. Amirpour M, Arman A, Yolmeh A, Akbari Azam M, Moradi-Khatoonabadi Z. Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran. Food Additives & Contaminants: Part B. 2015;8(2):142-8. 19. Artursson K, Schelin J, Lambertz ST, Hansson I, Engvall EO. Foodborne pathogens in unpasteurized milk in Sweden. International journal of food microbiology. 2018;284:120-7. 20. Can HY, Celik TH. Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses. Food Control. 2012;24(1-2):100-3. 21. Hatamikia M, Bahmani M, Hassanzad Azar H, Sepahvand R, Parsaei P, Aminzare M. Microbial contamination of commercial and traditional doogh dairy products in lorestan province of Iran. 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British Food Journal. 2007;109(4):280-90. 27. Wszolek M, Tamime A, Muir D, Barclay M. Properties of kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures. LWT-Food Science and Technology. 2001;34(4):251-61. 28. Magalhães KT, Pereira GVdM, Campos CR, Dragone G, Schwan RF. Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology. 2011;42(2):693-702. 29. Fontán MCG, Martínez S, Franco I, Carballo J. Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture. International Dairy Journal. 2006;16(7):762-7. 30. Mohajeri FA, Ghalebi SR, Rezaeian M, Gheisari HR, Azad HK, Zolfaghari A, et al. Aflatoxin M1 contamination in white and Lighvan cheese marketed in Rafsanjan, Iran. Food control. 2013;33(2):525-7. 31. Fallah AA, Rahnama M, Jafari T, Saei-Dehkordi SS. 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2. New perspectives in fermented dairy products and their health relevance

3. FAO. Proposed Draft Regional Standard for Doogh 2015. Available from:URL: http://www.fao.org/fao-who-codexalimentarius/roster/detalle-de-la-noticia/es/c/287848/.

4. Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink

5. Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties

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