Title of article
Microbial and Chemical Parameters of Traditional Siahmazgi Cheese Produced in Zanjan Province, Iran
Author/Authors
Alizadeh, Adel Mirza Student Research Committee - Department of Food Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Mashayekh, Morteza Department of Food Science and Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Banikhademi, Sara Drug and Guilan’s Indigenous Foods Research Center - Guilan University of Medical Sciences, Rasht, Iran , Mohammadi, Mansoureh Student Research Committee - Department of Food Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Haj Heidary, Rasool Zanjan University of Medical Sciences, Zanjan, Iran , Mousavi, Mir‐Michael Student Research Committee - Department of Food Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Pilevar, Zahra Student Research Committee - Department of Food Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, Iran
Pages
7
From page
38
To page
44
Abstract
One of the most ancient forms of manufactured food is traditional dairy products, especially cheese.
Siahmazgi is an Iranian traditional cheese produced which is getting increasingly popular. In this study, chemical and
microbial quality of Siahmazgi cheeses (76 samples) are collected randomly from different regions of Zanjan province
was studied. The aim of this study was to evaluate some chemical parameters (pH, acidity, salt) and undesirable microbial
populations (Staphylococcus aureus, Escherichia coli, Salmonella spp., Coliforms, molds and yeasts).Average results of
chemical parameters: pH (4.79±0.27), titratable acidity (0.86±0.22%) and NaCl (4.56±1.2%) were determined. The
results indicated that out of the total samples of Siahmazgi cheese in terms of Staphylococcus aureus, Escherichia coli,
Coliforms, molds and yeasts in cheese were 3, 21, 23 and 23 (in term of CFU/g) in samples were not agree with the
Iranian national standard (ISIRI), respectively. Also, contamination with Salmonella spp.(in term of CFU/25g) wasnot
observed in all analyzed samples. Our findings indicated that in addition to chemical characteristics (especially in
terms of NaCl), the most microbiological (especially in case of Escherichia coli, Coliforms, molds and yeasts) loads of
Siahmazgi cheese produced in Zanjan province are not agree with the Iranian National Standard, however continues
supervision, sampling and controlling is required during production of their products from microbial and chemical
contamination point of view
Keywords
Siahmazgi cheese , Chemical characteristic , Microbial quality , Traditional dairy , Zanjan province-Iran
Journal title
Advances in Animal and Veterinary Sciences
Serial Year
2019
Record number
2584985
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