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

Sara Mohamadi Vahid Mofid Tayyebeh Zeinali Anosheh Rahmani Parisa Sadighara Leila Peivasteh-Roudsari

Published in: International journal of food science (2021)

≤ 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.

Keyphrases

public health
microbial community
ionic liquid