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Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 7(1): 38-44
Http://dx.doi.org/10.17582/journal.aavs/2019/7.1.38.44
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Adel Mirza Alizadeh1, Morteza Mashayekh2*, Sara Banikhademi3, Mansoureh Mohammadi1, Rasool Haj Heidary4, Mirā€Michael Mousavi1, Zahra Pilevar1

1Student 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; 2Assistant Professor and Department Head, Faculty of Nutrition Sciences and Food Technology, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; 3Drug and Guilan’s Indigenous Foods Research Center, Vice-Chancellery for Food and Drug, Guilan University of Medical Sciences, Rasht, Iran; 4Food Science and Technology, Vice-Chancellery for Food and Drug, Zanjan University of Medical Sciences, Zanjan, Iran.

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