The effect of pasteurization process and additives on the shelf life of Doogh

In this study, the effect of the pasteurization process and additives on the shelf life of doogh has been investigated. Two quality parameters, namely pH and acidity, and one quantitative parameter, namely the number of bacteria present in doogh, have been measured over time. The results showed that the use of additives has prevented a decrease in pH and an increase in doogh acidity. Also, the number of bacteria present in doogh has increased over time. However, the values of pH, acidity, and the number of bacteria have been within the permissible standards. Adding the preservative SHIELD LPH (manufactured by Igea company) to the doogh sample not only preserved the sensory characteristics of doogh but also improved the durability of doogh at a temperature of 25 degrees Celsius (room temperature) for a period of 45 days. Given the significant preservative property of SHIELD LPH (manufactured by Igea company), this preservative can be used in dairy industries, especially as a preservative for doogh.

The effect of pasteurization process and additives on the shelf life of Doogh Keywords:

dairy products , preservatives , shelf life , homogenized , food safety