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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: