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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