انتقال دانش از یک موسسه‌ی پژوهشی به تولیدکنندگان روستایی برای بهبود ایمنی و شرایط بهداشتی تولید فرآورده‌های لبنی محلی ؛ مطالعه‌ی موردی- پنیر لیقوان

نویسندگان
امیررضا شویک لو 1
اکرم قره داغی 2
حمیدرضا مهدوی عادلی 3
1 بخش فرآوری تولیدات دامی، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
2 پژوهشگر، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان آذربایجان شرقی، سازمان تحقیقات، آموزش و ترویج کشاورزی، تبریز، ایران.
3 استادیار پژوهشی بازنشسته، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران.
10.52547/fsct.18.118.141
چکیده
پنیر لیقوانیک نوع پنیر نیمه‌سخت آب نمکی است که بدون افزودن هیچ‌گونه آغازگر و اغلب از شیرخام گوسفندی همراه با حدود 30-20% شیر بز تهیه می‌شود. ازآن‌جاکه پنیرهای محلی از شیرخام تهیه می‌شوند حضور باکتری‌های بیماری‌زای شیر در پنیر تولیدی نیز قابل توجه است. پنیر لیقوان اگرچه مدت‌هاست که در منطقه‌ی لیقوان تولید می‌شود ولی شوربختانه هنوز بسیاری از تولیدکنندگان روستایی به اهمیت رعایت مقررات بهداشتی در هنگام تولید محصول پی نبرده‌اند. این موضوع مهم، ضرورت انتقال دانش برای بهبود ایمنی محصول تولیدی به آن جامعه را آشکار می‌کند. با این رویکرد، این پروژه در روستای لیقوان و در دو مرحله اجرا شد. نخست، وضعیت بهداشتی کارگاه‌های موجود و نقاط کنترل بحرانی در فرآیند پنیرسازی درمنطقه‌ی لیقوان مورد بررسی قرار گرفت. سپس برای رفع مشکلات بهداشتی و فنی تولید، اقدام‌های اصلاحی به تولیدکنندگان ارایه شد. در این راستا به‌طور تصادفی 9 کارگاه پنیرسازی واقع در منطقه‌ی لیقوان انتخاب شدند که از این تعداد 3 کارگاه برای انجام اقدام‎های اصلاحی (مرحله‌ی دوم) همکاری کردند. نخست از شیرخام، دلمه‌های تازه و پنیرهای تولید شده از همان شیر، نمونه‌برداری شد. پنیرهای مورد مطالعه در حلب‌های یک کیلوگرمی بسته‌بندی شده وبه مدت 3 ماه در غارهای موجود در منطقه‌ نگه‌داری شدند. از همین حلب‌ها در روزهای 30، 60 و 90 دوره‌ی رسیدن، نمونه‌برداری انجام شد و نمونه‌ها در شرایط سرد به آزمایشگاه منتقل و مورد سنجش شیمیایی، میکروبی و حسی قرار گرفتند. نتایج به دست آمده تا پایان دوره‎ی سه ماهه‌ی نگه‌داری و رسیدن پنیر، حاکی از کارآمد بودن روش‌های اصلاحی در بهبود کیفیت میکروبی پنیر لیقوان بوده‌ است.
کلیدواژه‌ها
انتقال دانش
پنیر لیقوان
بهینه‌سازی شرایط بهداشتی
توسعه روستایی

موضوعات

عنوان مقاله English

Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese

نویسندگان English

Amir Reza Shaviklo 1
Akram gharehdaghi 2
Hamid Reza Mahdavi Adeli 3
1 Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
2 azarbayjan university
3 asri
چکیده English

Lighvan cheese is a semi-hard salted cheese that is made without adding any starters and is often made from sheepchr('39')s raw milk with about 20-30% goatchr('39')s milk. Since traditional cheeses are made from raw milk, the presence of pathogenic bacteria in cheese is also significant. Lighvan cheese has been produced in the Lighvan area for a long time, but unfortunately many rural producers have not yet realized the importance of hygiene during production. This important issue highlights the need of knowledge transfer to improve the safety of the product to that community. With this approach, the project was implemented in Lighvan village in two stages. Initially, the health status of the existing cheese makers and the processing method in Lighvan area were examined. Then, to solve the health and technical problems of production, corrective measures were presented to the producers. In this regard, 9 cheese makers were randomly selected, of which 3 workshops cooperated to carry out corrective actions (second phase). First, raw milk, fresh curds and cheeses made from the same milk were sampled. The cheese samples were packed in 1 kg cans and stored for 3 months in caves in the area. The same cans were sampled on days 30, 60 and 90 and the were transferred to the laboratory in cold conditions and subjected to chemical, microbial and sensory analysis. The results indicate that the corrective actionss are effective in improving the microbial quality of Lighvan cheese. The authors believe that the knowledge transfer from research institutes (as a knowledge base) to rural producers, can improve the production method and hygienic quality of traditional products, may develop entrepreneurship and ensure the safety and quality of these products. Prosperity of the economic and living conditions of the villagers and the nomadic communities is another goal of this program.

کلیدواژه‌ها English

Knowledge Transfer
Lighvan cheese
optimization of health conditions
Rural development
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