Abstract
In this mini-review article, two important dairies which can be considered as functional
foods from west and center of Asia, particularly Iran, have been discussed. Doogh and kashkh
are considered as national drinks in Iran, and have tremendous health benefits. The goal of this
manuscript is to survey the principal roles of Doosh and Kash as natural products in the modern
era. All relevant information was searched for terms of Doogh, Kashk, black kashk, and traditional
drinks from reliable databases, such as PubMed, Science Direct, and Google Scholar.
Doogh is the national Iranian traditional fermented drink produced from diluted yoghurt in dairy
manufacturing units. Doogh, an acidic drink, is flavored with dried mint and rose or other spices.
It may provide high quality protein, vitamins, calcium, and minerals such potassium and magnesium.
It is a good source of probiotics, the healthy bacteria that may aid the gut, and improve the
immune system. The most important microbes in Doogh are Streptococcus thermophilus and
Lactobacillus delbriuekii sp. bulgaricus. Kashk is a typical dairy product served in the Middle
East, mainly in Iran, made from sour milk. It is available as a liquid or in a dried form, which is
important to be soaked and softened before it can be utilized in cooking. Numerous alcohols, aldehyds,
alkenes, alkanes, esters, sulfur compounds, FFAs, ketones, and terpenes were detected in
dried kashk, and the most common volatile compounds reported in kashk samples were two sulfur
compounds (carbon disulfide, disulfide dimethyl), two alkanes (tetradecane, hexadecane),
one terpene (dl-limonene), one aldehyde (nonanal), and methyl naphthalene. Both Doogh and
kashk are dominant sources of protein and minerals in comparison with milk with ability to hold
them longer, which can be considered as functional foods.
Graphical Abstract
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