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

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BAGHERI M.; Shaviklo A.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2021 | Volume:8 | Issue:2 Page(s): 63-50

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Information Journal Paper

Title

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

Author(s)

BAGHERI M. | Shaviklo A. | Issue Writer Certificate

Keywords

Milk

Nomad

Chemical properties

Organoleptic properties

Microbiological safety

Abstract

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.

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APA: Copy

BAGHERI, M., & Shaviklo, A.. (2021). Microbiological safety, chemical and organoleptic properties of some nomadic dairy products of Chaharmahal and Bakhtiari province. JOURNAL OF FOOD MICROBIOLOGY, 8(2 ), 63-50. SID. https://sid.ir/paper/699285/en

Vancouver: Copy

BAGHERI M., Shaviklo A.. Microbiological safety, chemical and organoleptic properties of some nomadic dairy products of Chaharmahal and Bakhtiari province. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(2 ):63-50. Available from: https://sid.ir/paper/699285/en

IEEE: Copy

M. BAGHERI, and A. Shaviklo, “Microbiological safety, chemical and organoleptic properties of some nomadic dairy products of Chaharmahal and Bakhtiari province,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 2 , pp. 63–50, 2021, [Online]. Available: https://sid.ir/paper/699285/en

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