Paper Details

Chemical and microbial properties of two Iranian traditional fermented cereal-dairy based foods: Kashk-e Zard and Tarkhineh

Zohreh Mashak, Hamidreza Sodagari, Banafsheh Mashak, Shahram Niknafs

DOI: https://dx.doi.org/10.12692/ijb/4.12.124-133

Int. J. Biosci. 4(12), 124-133. June, 2014. (PDF)

Abstract:

This study was designed to investigate the chemical and microbial composition of two hitherto unstudied Iranian cereal-dairy based fermented foods. 40 samples of Kashk-e Zard and 40 samples of Tarkhineh were collected during 2012. Chemical (moisture and dry matter content, crude protein, crude fat, carbohydrate, salt, ash, pH and acidity, calcium, and phosphorus) and microbiological composition (S. aureus, Molds and yeast, B. cereus, Clostridium perfringens, Coliform and E. coli) of these foods were assessed using standard methods. Kashk-e zard and Tarkhineh are healthy and nutritious which make them proper for children, the elderly and medical patients.