Abstract
As a typical and ancient Iranian drink based on fermented milk, Doogh is normally produced from yogurt, drinking water, salt, and flavoring agents on both traditional and industrial scales. Referring to the large production and consumption of Doogh in many countries and the adoption of its Codex standard (2018), considering its technological and health (nutritional and safety) aspects is of special importance. There is versatility and variety in ingredients, production methods, and packaging of Doogh that can affect the physicochemical (i.e., physical, chemical, and rheological) sensory, nutritional, and safety characteristics of the product. On the other hand, its shelf life is regularly an extended shelf life (>2 months) which can be challenging from a technological point of view. This article comprehensively reviews the technological and health aspects of industrial Doogh.
Keywords: technology, health, nutrition, safety, production, dough
Graphical Abstract
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