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Title

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

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 Start Page 39 | End Page 43

Abstract

 Background & Aims of the Study: Background & Aims of the Study: Because of YOGHURT particular flavor (caused by diacetyl) and the appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products.With regards to the YOGHURT Portion in supplement of protein food needs in our society, it is necessary to ensure its health.In this research the HYGIENIC QUALITY of traditional YOGHURT (no licensed) and industrial YOGHURT (licensed) during hot and cold seasons (2015-2016) was evaluated. The samples collected from distributed YOGHURT in QAZVIN province, IRAN.Materials and Methods: In this cross-sectional study, distributed YOGHURT in QAZVIN province has formed our Statistical Society. A total of 95 samples randomly hand-picked during hot and cold seasons. Samples were transferred at 4 °C to the laboratory. The microbiological characteristics of the samples were evaluated in accordance ISIRI 695.Search for E. coli and Staphylococcus aureus and also coliforms counting were done accord national standards (ISIRI 5234; ISIRI 6806; ISIRI 5486) by use of Lauryl Sulfate broth and EC broth; Baird-Parker agar; VRBL agar and Brilliant Green Bile Lactose broth. The YGC agar medium was used for count of fungi (molds and yeasts).Results: Microbial count showed significant difference between the traditional and industrial YOGHURT samples at the levels were considered significantly different at P<0.05.The result display that traditional YOGHURT samples is highly contaminated with microbes than industrial YOGHURT samples and within traditional YOGHURT samples group, There was a noteworthy difference on the fungi totals at warm seasons.Conclusions: Results have shown that microbial load increase in traditional YOGHURT during summer, noticeably. It can indicate poor health conditions in the units; failure to maintain cold chain and inadequate training for vendors dairy products.

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