ISIRI

Islamic Republic of Iran

2453
2nd.revision

2453

Institute of Standards and Industrial Research of Iran

Doogh Specifications ans test method


14155-6139 : 1294 -
88879461-5 :
88887103 88887080 :
31585-163 -
( 0261)2806031 -8 :
(0261) 2808114 :
standard@isiri.org.ir :
www.isiri.org :
(0261) 2818787 : (0261) 2818989 :
1500 :
Institute of Standards and Industrial Research of IRAN
Central Office: No.1294 Valiaser Ave. Vanak corner, Tehran, Iran
P. O. Box: 14155-6139, Tehran, Iran
Tel: +98 (21) 88879461-5
Fax: +98 (21) 88887080, 88887103
Headquarters: Standard Square, Karaj, Iran
P.O. Box: 31585-163
Tel: +98 (261) 2806031-8
Fax: +98 (261) 2808114
Email: standard @ isiri.org.ir
Website: www.isiri.org
Sales Dep.: Tel: +98(261) 2818989, Fax.: +98(261) 2818787
Price:
1500 Rls.



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1- International organization for Standardization
2 - International Electro technical Commission
)3- International Organization for Legal Metrology (Organization International de Metrology Legal
4 - Contact point
5 - Codex Alimentarius Commission


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3. CAC/RCP 206: 1999, Codex General Standard for the Use of Dairy Terms
4. CAC/RCP 243: 2003, Codex Standard for Fermented Milks
4. Anon. Dairy Processing Handbook. Tetra Pak Processing Systems, Sweden, 1995.
5. Davis, JG. Milk Testing. Agrobios, India, 2002.
6. Marshall, RT. Standard Methods for the Examination of Dairy Products. American
Public Health Association, USA, 1993.
9. Codex International Individual Standard for Doogh. Proposed by Iran Dairy Codex
Committee (IDCC) in Codex Committee on Milk and Milk Products (CCMMP),
Queenstown, New Zealand, 2008, at step 5.


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1- Doogh
2 - Ayran

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1-2 :695 - -
2-2 :1053
3-2 :26 -
4-2 :4448 -
5-2 :2012 -
6-2 :1254
7-2 :191 -
8-2 :2852 - pH

9-2 :637
1- Plain Doogh

 10-2 :694
11-2 :1249 -
12-2 )2 :5486-(1
13-2 :997
14-2 :6806 -3

15-2 :419
16-2 :326 -
17-2 :4691
18-2 :1011 -

19-2 :5234
20-2 :949
21-2 :2135
22-2 :384

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- Thickening agents/thickeners
- Mouth feel/mouthfeeling
- Nature identical
- Synthetic
- Starter microorganisms
- Native/indigenous

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1- Carbonated Doogh

2- Heat treated Doogh

3- Un-heat treated Doogh
4- Starter microorganisms
5- Heat treatment
6- Post-fermentation heat treated/post-culturing heat treated/heat treated after fermentation
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:

1- Homogenized Doogh
2- Unhomogenized Doogh
3 - Main constituents
4- Streptococcus thermophilus
5- Lactobacillus delbrueckii ssp. bulgaricus

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1- Natural

2- Natural identical
3- Extract
4- Essence oils
5- Fine particles
6- Clotted particles
7- Strechability/stringiness

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1- Low viscous
2- Clean and smooth mouthfeeling
3- Characteristic pleasant
4- Off flavor/taint

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100 cfu/g

8
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10
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2-10. : pH
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1- Sensory evaluation
2- Scoring
3- Total evaluation/-scaling

pH

2852

637

384

694

1249

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997

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1- Sealing
2- Leak/leakage
3- Non-reusable

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2- Tolerance limit

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ICS: 67.100.99
12 :