Evaluation of the Nutritional Value of Traditional Doogh of Lorestan Province with Coagulase-Positive Staphylococcus Species and Their Infection Rate

Abstract

Milk and dairy products are so high in nutritional value that with many good potential nutritional values can meet the needs of people in the process growth. Dough is one of the traditional milk products, and highly consumed in iran, asian, eastern european and some other nations. In the present study, initially the collected contamination of samples to coagulase positive staphylococcus species is investigated then its nutritional value is studied. Materials and Methods:In this study 4 samples consisted of four traditional buttermilk of five cities namely borujerd, khorramabad, absardeh area and kouhdasht, and one sample of heated gas free dough was collected randomly to measure and test the value of food contaminated reference standards 2453 and 2406, respectively, for which the standards and industrial research of iran have been used. Conclusion:The results of this study showed that the nutritional value of traditional doogh samples collected by the province with the small difference is close to the typical industrial doogh and coagulase-positive staphylococci species, none of the samples were not contaminated.