Nutritional Evaluation and Physicochemical Properties of Fermented Shirezh Dairy Product

Rafiq M. S. Rashid, Avan F. Qadir, Reder R. M. Salih


Many of the Kurdish traditional dairy products have not been studied thoroughly so far though are still produced at small scale. Dow (sour butter milk) and Shirezh are among these products. Shirezh known to Iraqi Kurds as sour concentrated Dow. The characteristics of Shirezh and Dow were: pH (5.5, 4.05), acidity (2.13%, 1.10%), total solids (18.70%, 5.32%), ash (0.62%, 0.45%), fat (2.57%, 0.8%) and total protein (13.59%, 3.28%) respectively, furthermore the amino acids of Shirezh’s protein found in balanced and acceptable quality. The aim of this research is to introduce Shirezh and Dow to scientific literature and to determine their characterization and nutritional values.

Keywords: Shirezh, Dow, Dairy, Fermented, Nutrition, Physicochemical, Amino acids.

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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