Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)

Table 2

Mean and concentration range of salt in Doogh and Kefir samples.

Group	Number of samples	Min (mg/L)	Max (mg/L)		Significance level with each other	Significance level with Iranian standard levels (<0.8 g/100 mL)
Doogh	60	0.5	0.94		0.001	0.001
Kefir	88	0.04	0.91		0.001	0.001