Microbiological and Chemical evaluation of traditional Semnan province Khikki cheeses | ||
| علوم و فنون دامپروری | ||
| Article 7, Volume 4, Issue 15, September 2015, Pages 57-64 PDF (834.35 K) | ||
| DOI: 10.22092/aasrj.2015.105921 | ||
| Authors | ||
| M. Parsayi Mehr* ; A. jebellijavan; M. Azizkhani; K. Keykhosravi; A. Mahdavi; M. Khazaei | ||
| Abstract | ||
| Traditional cheeseshave flavoredtaste and smell as well as a high nutritional value and can be used to feed people as a remarkable source of protein. Nevertheless, the lack of sanitation in the preparation of these products, due to their contamination and the presence of pathogenic microorganisms, can endanger human health and cause economic losses are significant.The aim of this study was to determine the chemical properties and hygienic condition of processing of a traditional, starter-free cheese of semnan province (khiki) produced from raw ewe’s milk. In this study, 30 cheese samples were collected randomly from different regions of semnan and were taken directly from Khiks, and then examined. The result indicated that the total count, coliform, enterobacteriacae, lactic acid bacteria(aerobic),lactic acid bacteria (anaerobic), enterococcus, micrococcus, molds and yeasts of cheese were 6.68, 5.84, 5.97, 6.66, 6.73, 6.44, 5.14, 4.7 log cfu/g, respectively. Furthermore, S. aureus was negative in most of samples and was detected in range of 3.93 logs in some samples. While, in some samples, the number of coliform and enterobacteriacae were higher than the limits allowed by the national standard for Iranian ripened cheese.Also some chemical parameters of this type of cheese, such as moisture, pH, ash, salt, fat and protein were measured. Due to high levels of some of these microorganisms in ripened khiki cheeseattention to the hygienic status of the production process seems necessary. | ||
| Keywords | ||
| Microbial quality; Chemical properties; Traditional cheese; Semnan | ||
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