Dilek SAY, Mostafa SOLTANİ, Nuray GÜZELER

"Doogh" Üretimi ve Kalite Özellikleri

Doogh, İran'da üretilen fermente bir yoğurt içeceğidir ve günlük içecek tüketiminin önemli bir kısmını oluşturmaktadır. Doogh, yaygın olarak yoğurt, içme suyu, tuzun yanısıra kekik, nane ve keklikotu gibi aromatik bitki özü karışımından üretilmektedir. Düşük pH ve kazein kümeleşmesi nedeniyle faz ayırımı gibi istenmeyen özelliklerin sıkça görülmesine rağmen ürünün tüketimine yönelik yüksek eğilim, kalitesinin yükseltmesi doğrultusunda bilimsel ve endüstriyel girişimlerin artmasına neden olmuştur. İran Standart ve Endüstriyel Araştırmalar Kurumu (ISIRI) tarafından doogh için özel standartlar belirlenmiştir. Bu makalede, Doogh üretimi ve kalite özellikleri ile ilgili genel bilgilerin verilmesi amaçlanmıştır.

Production and Quality Characteristics of "Doogh"

Doogh, an Iranian drinking yoghurt type, is a fermented dairy beverage and constitutes an important part of daily beverage consumption in Iran. Doogh is commonly produced from mixing of yoghurt, drinking water, salt and essence of aromatic vegetables such as thyme, mint and oregano. Although some undesired properties such phase separation due to the low pH and aggregation of casein may be seen frequently in doogh, the high tendency for its consumption has increased the scientific and industrial efforts in order to improve the quality of the product. The specific standards are determined for doogh by the Institute of Standard and Industrial Researches of Iran (ISIRI). The aim of this paper is to give an overview on the production and quality properties of doogh.

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