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Comparison of traditional Doogh (yogurt drinking) and Kashk characteristics (Two traditional Iranian dairy products)

Arezoo Noori, Fariba Keshavarzian, Sepideh Mahmoudi, Morvarid Yousefi and Leila Nateghi

The aim of the present study was to investigate the physicochemical characteristics of two traditional fermented Iranian dairy product that called “Doogh “and “Kashk”. 4 samples of Doogh were taken from the different village including Arange, Shahryar, Lavasan and Taleh and 4 samples of Kashk were taken from the different region including Shahryar, Lavasan, Sohanak and Zanjan. In the Kashk samples, the mean values of pH, acidity, fat, protein and salt content were 4.01, 0.32%, 2.99%, 12.41%, 1.20 and for Doogh samples, the mean values were 3.35, 0.81%, 2.56%, 2.57% and 0.72 % respectively.