Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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Abstract
The aim of this study, was to determine the hygienic condition of processing and chemical characteristics of Lighvan cheese, a white cheese traditionally produced from raw ewe`s milk and occasionally made from either raw goat`s milk, raw cow`s milk or from mixed of them in Tabriz. In this study, 178 cheese samples were collected randomly from retailers in different regions of Tabriz and examined. The results indicated that the mean value of coliforms bacteria, Staphylococcus aureus, molds and yeasts of cheese were (4.14±1.27)×102, (4.53±0.32)×103, (4.54±2.37)×103 and (92.08±38.86)×103 CFUg 1, respectively. Also, the number of coliforms, Staphylococcus aureus and molds in 10.1, 10.1 and 34.2% of the samples were higher than the limits allowed by the national standard for Iranian industrial white ripened cheese, respectively. Furthermore, E. coli, faecal coliforms and positive coagulase Staphylococcus aureus were isolated from 58.4, 62.9 and 18% of the samples, respectively. No Salmonella was found in the samples. Chemical parameters such as pH (4.68±0.30), titrtable acidity (1.41±0.44%), dry matter (41.56±3.51%), protein (20.13±2.25%), fat (19.1±3.14%), NaCl (4.35±1.38%) and ash (5.92±1/26%) were also determined. It can be concluded that Lighvan cheese is one of the promising traditional white cheese in view of its high nutritional value and unique aroma and taste but hygienic condition of its processing is not very satisfactory.
How to cite this article:
Hamid Mirzaei , Ali Ghiasi Khosroshahi and Guity Karim . The Microbiological and Chemical Quality of Traditional Lighvan Cheese (White Cheese in Brine) Produced in Tabriz, Iran.
DOI: https://doi.org/10.36478/javaa.2008.1594.1599
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2008.1594.1599