As a typical and ancient Iranian drink based on fermented milk, Doogh is normally
produced from yogurt, drinking water, salt, and flavoring agents on both traditional and industri.al scales. Referring to the large production and consumption of Doogh in many countries and the
adoption of its Codex standard (2018), considering its technological and health (nutritional and
safety) aspects is of special importance. There is versatility and variety in ingredients, production
methods, and packaging of Doogh that can affect the physicochemical (i.e., physical, chemical,
and rheological) sensory, nutritional, and safety characteristics of the product. On the other hand,
its shelf life is regularly an extended shelf life (>2 months) which can be challenging from a
technological point of view. This article comprehensively reviews the technological and health
aspects of industrial Doogh.