Investigating and Comparing the Physicochemical, Microbial and Sensory Characteristics of Traditional and Pasteurized Siahmazgi Cheese

Abstract

Healthy food production is the main priority of food technology and dairy products which plays an important role in the household food basket. Traditional dairy products take a large part in the market and sometimes are causing transmission of various diseases to humans, particularly in the cheese market. Siahmazgi cheese is a type of traditional cheese, produced from raw milk in the north of Iran, and is getting increasingly popular. In this research, physicochemical, microbial and sensory characteristics of five samples of bought traditional cheese and five samples of manufactured pasteurized cheese are studied on days 0, 30, and 60. The result of the physicochemical survey shows the solids content, pH, and fat contents of traditional and pasteurized cheese samples decreased over 60 days, but the difference was not always statistically significant. On the other hand, the protein and salt content of traditional and pasteurized cheeses significantly increased over 60 days (p<0.05). The protein and salt content were higher in traditional samples. The results also revealed that pasteurization eliminates pathogens from cheese whereas most of the traditional Siahmazgi cheeses were infected by Coliform, Escherichia coli, yeast-mold, and staphylococcus. There was not observed salmonella infection in any samples of traditional Siahmazgi cheeses. Sensory evaluation between pasteurized and traditional Siahmazgi cheese shows that only texture has significantly changed over 60 days and the other sensory features were the same.

Enrichment of Doogh with Olive Leaf Extract and Investigation of Its Physicochemical, Microbial, and Sensory Properties during Storage at Room Temperature and Refrigerator

“…The basic ingredients in milk fermented dairy products are similar to those in milk; As a result, these products are an excellent source of calcium, phosphorus, B vitamins such as thiamine (B1), riboflavin (B2), pantothenic acid (B5), cobalamin (B12) and magnesium and zinc, but the fermentation process changes the chemical structure. In addition to the nutritional benefits mentioned above, it contains beneficial bacteria that have many effects on the health of the gastrointestinal tract, so If used regularly, the beneficial bacteria Streptococcus thermophilus and Lactobacillus bulgaris in it will be placed in the gastrointestinal tract and will have positive effects [9] [10]. Medicinal plants are endemic heritages of global importance Due to the different chemical compounds that plants produce, they have many applications in the food, medical, perfumery, cosmetic, and health industries.…”

“…Throughout the history of civilization, the olive plant has been an important source of nutrition and medicine. Fermentation of food products is one of the oldest biotechnologies in production that produces food products with desirable properties such as long life and good organic properties [10][14] [15]. In recent years, the consumption of fermented beverages, due…”

Effect of Khalvash (Mentha piperita) Extract on the Physicochemical, Sensory and Microbial Characteristics of Doogh During Shelf Life

“…On the other hand, it should be emphasized that dairy products can be contaminated with dangerous environmental factors. Thus, the safety and hygiene of dairy products are very important 8 . The different climate (at the same time) in Iran makes the production of a wide range of dairy-fermented products.…”