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This study investigated the effects of an educational program designed to improve the knowledge and attitudes of senior dental students in an Iranian dental school about caring for patients with HIV/AIDS. As part of an extramural program in community dentistry, a new educational program about HIV/AIDS was developed at Tehran University of Medical Sciences in 2009. The program consisted of two days' observation at the Consultation Center for Behavioral Diseases and a one-day workshop on infection control. A control group was selected from dental students at Shahid Beheshti University of Medical Sciences. Before and after the intervention, students in both the intervention and control groups completed a questionnaire concerning their knowledge of and attitudes about HIV/AIDS. Students in the intervention group also expressed their opinions in a post-test questionnaire. An independent sample t-test was used for statistical analysis. In the control group, the means of students' knowledge and attitude scores did not differ signiicantly from pre-test to post-test. In the intervention group, however, the means of both knowledge and attitude scores on the post-test were signiicantly higher than on the pre-test (p=0.001 and p=0.009, respectively). In the intervention group, more than 96 percent of the students reported that they would completely follow infection control principles in future practice. This study concludes that the educational program improved the students' knowledge of and attitudes about HIV/AIDS and will have a positive effect on their future practice.

T he traditional dairy products, especially cheese, have an important place in Iranian food culture. The amount of cheese production in the United States is 4.8 to 8.6 million tons in Western Europe (Ledenbach & Marshall, 2009). Traditional cheese has got great interest by consumer for its nutritional quality among other cheeses (Blažić et al., 2017) as a result because of the consumers demand for this type of product, it's necessary to provide hygiene certificate for them. Since the shelf-life spam for dairy products such as cheese is depend on their micro floral contamination in the product. Siahmazgi cheese is one of the traditional cheeses in Iran, which is producing from cow's milk with a small amount of common starter, which means that the ripening process is carried out mostly by the natural flora of the milk during the storage for a few months (Fontán et al., 2001).

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