سلامت ميكروبيولوژيك و ويژگي هاي شيميايي و حسي برخي فرآورد ه هاي شيري عشاير استان چهارمحال و بختياري

Microbiological safety, chemical and organoleptic properties of some nomadic dairy products of Chaharmahal and Bakhtiari province

اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﺎ ﻫﺪف ﺗﻌﯿﯿﻦ وﺿﻌﯿﺖ ﺑﻬﺪاﺷﺘﯽ، وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﺑﺮﺧﯽ ﻓﺮآوردهﻫﺎي ﺷﯿﺮي ﺗﻮﻟﯿﺪي ﻋﺸــﺎﯾﺮ اﺳــﺘﺎن ﭼﻬﺎرﻣﺤــﺎل و ﺑﺨﺘﯿﺎري اﻧﺠﺎم ﺷﺪ. ﺑﺎ ﻣﺮاﺟﻌﻪ ﺑﻪ ﻣﻨﺎﻃﻖ ﻋﺸﺎﯾﺮﻧﺸﯿﻦ اﺳﺘﺎن از ﺳﻪ ﻣﺤﺼﻮل ﮐﺸﮏ، ﻗﺮهﻗﺮوت و روﻏﻦ ﺣﯿﻮاﻧﯽ ﺑﺮاي اﻧﺠﺎم آزﻣﺎﯾﺸــﺎت ﺣﺴــﯽ،ﺷﯿﻤﯿﺎﯾﯽ و ﻣﯿﮑﺮوﺑﯽ ﻧﻤﻮﻧﻪﮔﯿﺮي ﺷﺪ. آزﻣﺎﯾﺸﺎت ﺣﺴﯽ ﺷﺎﻣﻞ ﻋﻄﺮ، ﻃﻌﻢ، ﺑﺎﻓﺖ، رﻧﮓ و ﭘﺬﯾﺮش ﮐﻠﯽ ﺑــﻮد. ﻣﯿــﺰان ﭘــﺮوﺗﺌﯿﻦ، ﭼﺮﺑــﯽ، ﻧﻤــﮏ، رﻃﻮﺑﺖ، ﺧﺎﮐﺴﺘﺮ و ﺑﺮﺧﯽ ﻋﻨﺎﺻﺮ ﻣﻌﺪﻧﯽ در ﻧﻤﻮﻧﻪﻫﺎ و ﻣﯿﺰان آﻟﻮدﮔﯽ ﻧﻤﻮﻧﻪﻫﺎ ﺑﻪ اﺷﺮﯾﺸﯿﺎﮐﻠﯽ، اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس، ﮐﻠﯽﻓﺮمﻫﺎ، ﮐﭙــﮏ و ﻣﺨﻤﺮ و ﮐﻞ ﻣﯿﮑﺮوارﮔﺎﻧﯿﺴﻢﻫﺎ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ و ﭼﺮﺑﯽ ﻧﻤﻮﻧﻪﻫﺎي ﮐﺸﮏ ﮐﻢﺗﺮ از ﻣﯿﺰان اﺳــﺘﺎﻧﺪارد ﺑــﻮد )ﺑــﻪ ﺗﺮﺗﯿــﺐ 0/05< Pو 0/01

This study aimed to determine the health status, chemical and organoleptic properties of some nomadic dairy products in Chaharmahal and Bakhtiari province. Referring to the nomadic areas of the province, three products including Curd, Gharaghorot, and Ghee were sampled for organoleptic, chemical, and microbiological tests. Sensory tests included aroma, taste, texture, color, and overall acceptance. The amount of protein, fat, salt, moisture, ash, and some minerals elements in the samples and the level of contamination of the samples with E.coli, Staphylococcus aureus, coliforms, mold, and yeast, and total microorganisms count were examined. The amount of protein and fat in Curd samples was lower than the standard level (P<0.05 and P<0.01, respectively) but the amount of salt in these samples had no statistically significant difference from the standard level. The percentage of protein in Gharaghorot samples was lower than the standard level (P<0.01) and the amount of ash, moisture, and fat in these samples had no statistically significant differences with their standards levels. The amount of iron and copper in Ghee samples was higher than the standard (P<0.01) and the lead content of those was lower than the standard level (P<0.05). From a hygienic point of view, in only 25 percent of the Curd samples, the total number of microorganisms and mold and yeast contamination was higher than the standard level (P<0.001) and other specimens were completely hygienic. All of the samples of each of the three products had a very high score in sensory evaluation