The effect of pasteurization process and additives on the shelf life of Doogh
- سال انتشار: 1403
- محل انتشار: سی امین کنگره ملی و پنجمین کنگره بین المللی علوم و صنایع غذایی ایران
- کد COI اختصاصی: NCFOODI30_535
- زبان مقاله: انگلیسی
- تعداد مشاهده: 212
نویسندگان
PhD student, Department of Food Science and Industry, Faculty of Nutrition Science and Food Industry, University of Science and Research, Tehran, Iran
PhD student, Department of Food Science and Engineering, Faculty of Agricultural Engineering, Agricultural Sciences and Natural Resources University of Sari, Sari, Iran
PhD student, Department of Food Science and Engineering, Faculty of Agricultural Sciences, Shahr Qods Azad University, Tehran, Iran
چکیده
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 ۲۵ degrees Celsius (room temperature) for a period of ۴۵ 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.کلیدواژه ها
dairy products, preservatives, shelf life, homogenized, food safetyمقالات مرتبط جدید
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