Evaluation of the Chemical and Microbial Characteristics of Pasteurized Yoghurt Drink and Milk Products in Zanjan Province During the Years of 2012 to 2014

Subject Areas : Microbiology

A. Mirza Alizadeha ¹ (کارشناسی ارشد بهداشت و ایمنی مواد غذایی، معاونت غذا و دارو، دانشگاه علوم پزشکی زنجان، زنجان، ایران)
J. Tajkey ² (استادیار فارماکولوژی، گروه فیزیولوژی و فارماکولوژی، دانشکده پزشکی، دانشگاه علوم پزشکی زنجان، زنجان، ایران)
N. Satei ³ (کارشناسی ارشد شیمی تجزیه، معاونت غذا و دارو، دانشگاه علوم پزشکی زنجان، زنجان، ایران)
A. A. Zamani ⁴ (استادیار شیمی تجزیه، گروه علوم محیط زیست، دانشکده علوم، دانشگاه زنجان، زنجان، ایران)
J. Hejazi ⁵ (استادیار تغذیه، گروه بیوشیمی و تغذیه، دانشکده پزشکی، دانشگاه علوم پزشکی زنجان، زنجان، ایران)

Received: 2017-02-19 Accepted : 2017-02-19 Published : 2017-03-21

Keywords: Chemical Quality, Microbial Contamination, Pasteurized Dough, Pasteurized Milk,

Abstract :

Introduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that were produced in Zanjan province between the years of 2012 and 2014. Materials and Methods: Totally 101 samples of pasteurized milk and 63 samples of pasteurized yoghurt drink were analysed. Sampling and chemical and microbial tests were carried out according to the Iranian National Standard. Results: According to our finding out of thetotal samples of pasteurized milk, in terms of acidity, one sample (0.99%), in terms of milks solid not fat contents, 10 samples (9.9%) and in terms of density 9 samples (8.91%) were not according to the standard. Microbial contaminations were not observed in the samples studied. The yoghurt drink samples were according to standard in terms of acidity and pH and only two samples had solid not fat contents more than the figure defined by the Iranian National Standard. The microbial examination of the yoghurt drink indicated that one sample was contaminated with coliform and five samples showed the presence of mold and yeast. Conclusion: Our findings have indicated that the microbiological loads of pasteurized yoghurt drinks and milk produced in Zanjan province are according to the values defined by Iranian National Standard, however continues supervision and controlling is required for both chemical and microbiological values of these products.  

References:

Asadollahi, S. (2005). Factors Affecting the Composition of Milk from Dairy Cows. Central Union Of Iran Animal Farmers (Damdaran Iran Co), 12, 29-30.

Avazpour, M., Abdi, H. M.  & Seifipoor, F. (2010). Review of Chemical and Microbial Indicators in Milk Factory of Ilam.  13th National Congress On Environmental Health; Kerman: Kerman University of Medical Sciences.

Bafandeh, Z. M., Zamzam. S. H., Shadfar, S., Tabatabaei, V. & Ghaebi, J. (2010). Evaluation of E. coli contamination in pasteurized milk during different seasons of the Miyaneh in 2010. Journal of New Research Veterinary, 9, 19-22.

Clal. (2016). Italian Dairy Economic Consulting [Online]. http://www.clal.it. ]<2016/2/15>].

Dobaradaran, S., Hamedian, A. A., Tahmasebi, R., Qaedi, H., Mohamadi, A. & Alizadeh, H. R. (2012). Microbial quality evaluation of pasteurized and sterilized marketing milks in Bushehr city. ISMJ Article in Press, Bushehr University of Medical Sciences.

El Zubeir, I. E. M., Gabriechise, V. & Johnson, Q. (2008). Comparison of Chemical Composition and Microbial Profile of Raw and Pasteurized Milk of the Western Cape, South Africa. International Journal of Dairy Science, 3, 137-143.

Faramarzi, T., Jonidi Jafari, A., Dehghani, S., Mirzabeygi, M., Naseh, M. & Rahbar Arasteh, H. (2012). A Survey of Bacterial Contamination of Food Supply in the West of Tehran. Journal of Fasa University of Medical Sciences, 2, 11-18.

Farkhondeh, A. (1968). Methods for the examination of milk and milk products, Tehran University Publications.

IDIS. (2014). Iran Dairy Industreis Society [Online]. http://www.ir-dis.org. ]<1393/4/2>].

ISIRI. (1996). Doogh – Specifications ans test method. Institute of Standards and Industrial Research of Iran, 2453.

ISIRI. (2014). Institute of Standard and Industrial Research of Iran [Online]. http://www.isiri.org. ]<1393/4/2>].

ISNA. (2015). Iranian Students' News Agency [Online]. http://www.isna.ir. ]<1394/5/25>].

Khosravi, M. & Ghaznavi, A. (2008). The Survey of Microbial Load and PH Traditional Animal Husbandry Milk Collected from Kashmar City in Different Seasons. Journal of Modern Agricultural, 4, 34-37.

Malekshahi, M. A., Ashrafi, E., Khormali, M. & Siyavashei, V. (2008). Evaluation of Escherichia coli in pasteurized milk during different seasons in Markazi Province. 6th Convention of Iranian Veterinary Clinicians, Tabriz, 674-725.

 

Mehraban, M. S., Sarabi, M. J., Karajian, R., Nourbakhsh, R., Gholasi, F., Vosough, A. S. & Mohsenzadeh, M. (2011). Evaluation of Microbiological Contamination Sources on Swelling of Iranian Yoghurt Drink during Production Processes. Journal of Food Research (Agricultural Scienc), 21.

Mircholi, A. B. & Sedaghat, N. (2010). Effect of temperature and packaging on the shelf-life of Non carbonated yoghurt. Journal of Innovation in Food Science and Technology, 2.

Mohammadi, M., Jalali, H. & Mohammadi Nafchi, A. (2014). Evaluations of Physicochemical and Microbiological (detection of E. coli by PCR) pasteurized milk supplied in Shahrood. 21st International Congress on Food Technology; Shiraz: Shiraz University.

Razavilar, V. (1999). Microbial pathogens in foods and epidemiology of food borne intoxication, Tehran Published by Tehran University.

Salari, M. H., Sharifi, M. R., Golzari, M., Sarabadi, A. A. & Kafilian, H. (2006). Study of bacterial contamination of milk and milk products in Yazd Province. Journal of School of Public Health and Institute of Public Health Research, 4, 37-43.

Santos, S. C., Ribeiro, R. D. X., Raújo, G. C. & Costa, E. F. (2015). Microbiological evaluation of milk and its dairy products from industries inspected by the agency of agricultural protection of bahia. Microbiologia de Alimentos. Agency of Agricultural Protection of Bahia.

Saxena, M. & Rai, P. (2013). International Journal of Chem Tech Research. Microbiological and chemical analysis of raw, pasteurized and UHT milk during preservation in India, 5, 2804-2809.

SCI. (2013). The Summary of statistical results of Iran industrial dairies in 2013. Statistical Centre of Iran, PP. 17.

Shokohian, S., Benazdel, G. & Bahreini, F. (2013). Microbial evaluation of milk and dairy products of Shamil in the Bandare Abbas province. Sixteenth National Conference on Environmental Health,Tabriz University of Medical Sciences.

Taheri, A. R., Salehi, S. & Ghafori, A. (2007). Evaluation of milk produced in the Hamedan province in terms of acidity and bacterial contamination in 84 second-half years and nine months of the 85 with national standards. Tenth National Conference on Environmental Health, Hamedan University of Medical Sciences.

Zolfaghari, M. R., Gaeini, R., Kalhor, N., Khalilian, M., Razavian, M. H. & Sasani, M. S. (2012). Study of microbial contamination of milk and pasteurization dairy products in Qom province. Journal Of Microbial World, 5, 47-57