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Fermented milk from Western and north-western Iran
aged, salted, browned butter oil; FFA 0.39–0.41 % oleic, peroxide 1.32–1.35 meq O2/kg (lab samples). Made in 4 steps over 2 months – 6 months. The longest step, wash, salt and ripen the butter in glazed pots, takes 2–6 months (Faraji Sarabmirza R. et al. 2023) and runs at 18 °C (Faraji Sarabmirza R. et al. 2023). Salt is 10 % (Faraji Sarabmirza R. et al. 2023). Streptococcus thermophilus and Lactobacillus bulgaricus do most of the fermenting.
| Main step | 2–6 monthsMeasured[pmc9922134][fao-tmp-iii] | Wash, salt and ripen the butter in glazed pots |
|---|---|---|
| Temperature | 18 °CMeasured[pmc9922134][fao-tmp-iii] | Wash, salt and ripen the butter in glazed pots |
| Salt | 10 %Reported[pmc9922134][fao-tmp-iii] | Wash, salt and ripen the butter in glazed pots |
| Acidity | pH 4.6–4.7Reported[pmc9922134][fao-tmp-iii] | Make yoghurt (mast) |
| butter churned from mast/doogh made from goat |
| ewe or cow milk |
| Starter: backslop (yoghurt) |
Total time across the recorded steps: 2 months – 6 months
What changes: Milk is made into yoghurt (mast)
Output: mast.
Microbes at work in this step
yoghurt LAB
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Long salted ripening relies on salt and low water activity. Ewe-milk roghan had more conjugated linoleic acid than cow-milk roghan.
Every number is labelled with how it is known. How this atlas is made
Faraji Sarabmirza et al. (2023), citing Batmanglij (1999), say it has been made since the Achaemenid era.
