CHEMICAL AND MICROBIAL QUALITY OF PASTEURIZED YOGHURT IN THE ZANJAN PROVINCE IN 2012 TO 2014

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MIRZA ALIZADEH ADEL; MOHSENI MEHRAN; ZAMANI ABBAS ALI; BARANI BONAB HAMID

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2014 | Volume:1 | Issue:2 Page(s): 1-7

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Title

CHEMICAL AND MICROBIAL QUALITY OF PASTEURIZED YOGHURT IN THE ZANJAN PROVINCE IN 2012 TO 2014

Author(s)

MIRZA ALIZADEH ADEL | MOHSENI MEHRAN | ZAMANI ABBAS ALI | BARANI BONAB HAMID | Issue Writer Certificate

Keywords

CHEMICAL QUALITYQ2

MICROBIAL CONTAMINATIONQ1

PASTEURIZED YOGHURTQ2

DAIRY PRODUCTSQ2

ZANJAN PROVINCEQ2

Abstract

Generally, yogurt has the highest consumption among all fermented milk products in the world and has significant nutritional value, particularly protein and calcium. Yogurt due to having higher acid, often suffer micro-organism infections resistant to acid such as molds and yeasts. But main surface spoilage in yogurt occurs by mold. The present study was done between the years 2012 to 2014 on pasteurized yogurt samples collected from 9 DAIRY PRODUCTS industry of ZANJAN PROVINCE for the purpose of monitoring the quality of products. The results showed that from among 50 samples of pasteurized yogurt, all of them in terms of acidity, pH and solids-not-fat (SNF) properties were consistent with national standards. Also in investigating the total bacteria count, no infection was observed with pathogenic micro-organisms. Findings from the study showed that most of the pasteurized yogurt produced in the Province of Zanjan in terms of the quality and biological characteristics is suitable and compliant with standards.

Cites

HYGIENIC QUALITY OF TRADITIONAL AND INDUSTRIAL YOGHURT PRODUCED IN QAZVIN PROVINCE OF IRAN

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APA: Copy

MIRZA ALIZADEH, ADEL, MOHSENI, MEHRAN, ZAMANI, ABBAS ALI, & BARANI BONAB, HAMID. (2014). CHEMICAL AND MICROBIAL QUALITY OF PASTEURIZED YOGHURT IN THE ZANJAN PROVINCE IN 2012 TO 2014. JOURNAL OF FOOD MICROBIOLOGY, 1(2), 1-7. SID. https://sid.ir/paper/250723/en

Vancouver: Copy

MIRZA ALIZADEH ADEL, MOHSENI MEHRAN, ZAMANI ABBAS ALI, BARANI BONAB HAMID. CHEMICAL AND MICROBIAL QUALITY OF PASTEURIZED YOGHURT IN THE ZANJAN PROVINCE IN 2012 TO 2014. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2014;1(2):1-7. Available from: https://sid.ir/paper/250723/en

IEEE: Copy

ADEL MIRZA ALIZADEH, MEHRAN MOHSENI, ABBAS ALI ZAMANI, and HAMID BARANI BONAB, “CHEMICAL AND MICROBIAL QUALITY OF PASTEURIZED YOGHURT IN THE ZANJAN PROVINCE IN 2012 TO 2014,” JOURNAL OF FOOD MICROBIOLOGY, vol. 1, no. 2, pp. 1–7, 2014, [Online]. Available: https://sid.ir/paper/250723/en

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