Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 107-116 |
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Hasanzadeh Kheshtmasjedi M, Movassagh M H. Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht city. FSCT 2024; 21 (152) :107-116
URL: http://fsct.modares.ac.ir/article-7-73800-en.html
URL: http://fsct.modares.ac.ir/article-7-73800-en.html
1- Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2- Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran ,drmhmg@gmail.com
2- Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran ,
Abstract: (392 Views)
Milk and dairy products such as yogurt and kashk have long been used as part of the human diet and are among the most important suppliers of a large part of the human need for calcium. This study aimed to investigate the microbial quality of Rasht traditional yogurt and kashk samples. 25 samples of traditional yogurt and 25 samples of traditional liquid kashk were randomly collected from the supply centers of Rasht from December to March 2021. The microbial quality of the samples was investigated in terms of contamination with coliform, Escherichia coli, coagulase-positive staphylococci, sulfite-reducing clostridia, mold, and yeast. The contamination with coliform in traditional yogurt and kashk was 0.35 ± 0.12 and 0.11 ± 0.08 log cfu/g, and the contamination with mold and yeast in traditional yogurt and kashk was 2.07 ± 0.52 and 0.60 ± 0.18 log cfu/g, respectively. No significant difference was found between the samples of traditional yogurt and kashk in terms of contamination with E.coli, but a significant difference was between traditional yogurt and kashk samples in terms of contamination with mold and yeast and their contamination level was much higher. According to the results, the microbial quality of traditional yogurt was low. Therefore, health control of production units and monitoring of traditional yogurt production in Rasht City should be done continuously until the contamination in traditional yogurt is reduced.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/02/10 | Accepted: 2024/04/27 | Published: 2024/09/22
Received: 2024/02/10 | Accepted: 2024/04/27 | Published: 2024/09/22
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