Doogh stabilizer

Doogh is one of the widely consumed fermented dairy products, containing minerals such as calcium, magnesium, water, potassium, and vitamin D and vitamin B group. In this product, due to low pH, proteins approach their isoelectric point and begin to accumulate and precipitate (precipitation of casein micelles); so, causing instability and creating bi-phase doogh after production and during the maintenance period. SCHWAN GROUP PARSEH Co., by designing and producing doogh stabilizer, has taken a positive step to solve the problem in the production of this valuable product. The stabilizers designed by SCHWAN GROUP PARSEH Co., are as follows:

Doogh thickener (bi-phase Doogh): This stabilizer improves mouthfeel by building consistency and concentration in doogh. It also provides apparent volume in the solid phase of doogh.

Doogh stabilizer (mono-phase buttermilk): This stabilizer works in two ways. First, it balances the system by connecting with casein micelles and changing their volume and electric charge, and prevents the sedimentation of particles to a large extent by increasing the stability of the colloid. Second, it produces texture-appropriate buttermilk by developing a strong colloidal network and increasing consistency and viscosity, which results in separation of the solid phase from the liquid phase (yoghurt and water) and makes doogh mono-phase during the maintenance period; so, providing a pleasant sense of taste and fatty induction and increasing marketability. Various codes of this stabilizer are briefly explained in the following table: 

Doogh stabilizer (vegetable buttermilk): Stabilizer YD300 is designed on the basis that, in addition to providing the above-mentioned mono-phase buttermilk properties, preserves suspension properties of dried vegetables during the shelf life of buttermilk; so increasing its attractiveness and marketability.