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Research Article - (2013) Volume 4, Issue 10

The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh)

Elaheh Ahmadi1*, Amir Mohammad Mortazavian2 and Reza Mohammadi2
1Young Researchers and Elites Club, Science and Research Branch, Islamic Azad University, Tehran, Iran
2Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741,Tehran, Iran
*Corresponding Author: