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One of the most popular Iranian beverages found on most tables is Doogh. Doogh is a popular drink that has traditionally been obtained from yogurt in the process of butter production. The sweet type of Doogh is mostly due to the addition of materials such as rose water, mango or lemon, and the sour type is yoghurt, water, salt and pepper, which can be added to fresh vegetables such as mint and pineapple. Its color should be white to Milky white, with a special flavor and no foreign flavor.
Doogh in terms of gas and fat content is divided into different categories. In the production process, the Doogh is also divided into two heat-treated and simple types.
Heat-treated Doogh is a product that is affected by thermal processing after the process of producing Doogh, to increase the durability and prevent the production of gas.
Doogh, according to its historical history in each region of the area of the Iranian plateau, has many special flavor, concentration, and smell. The Doogh supplies one fourth of the body's daily calcium intake and contains vitamins B2 and B6 and B12 and hence is a bone enhancer. The presence of beneficial bacteria such as Streptococcus, Thermophilus and Lactobacillus bulgaricus in Doogh have a very beneficial effect on digestive health and prevent the growth of harmful organisms.