BACKGROUND: Doogh is a traditional Iranian dairy-based drink product that formally identified as Iranian national drink. This fermented acidified drink, has high nutritional value and pleasant organoleptic properties.

METHODS: Samples (n: 120) collected from both industrial and traditional Doogh retailed in Hamadan in 2015 and analyzed for Total Solids (%), pH, Titratable Acidity, Salts (%) and Mould and Yeasts count (cfu/ml) according to Iranian National Standard (No. 2453).

Finding: Results showed that 100% and 24% of traditional and industrial Doogh samples had fungal contamination over than 100 cfu/ml, respectively. Also Means of Titratable Acidity, pH, Salts and Total Solids of all samples had significant difference (P<0.05).

CONCLUSION: According to this study, employing the hygienic programs during production processes is inevitable