Production of Lighvan cheese from various mixtures of unpasteurized buffalo, sheep and goat milk and comparison of its microbial properties with sheep Lighvan cheese
Yahya Shafiei
1
(
Department of Food Science and Technology, Faculty of Agricultural Science and Natural Resources, Khoy Branch, Islamic Azad University, Khoy, Iran.
)
Shirin Jabbarvand Behrouz
2
(
Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran.
)
Keywords: Lighvan cheese, Buffalo milk, Goat milk, Traditional cheeses, Microbial properties.,
Abstract :
Lighvan cheese is the most famous brined cheeses of Iran, which is produced from ewe's milk in the Lighvan village. Due to the limited production of sheep milk in Lighvan region and the seasonal production of milk of this species, it was necessary to study the production of Lighvan cheese from the milk of other species such as buffalo and goat milk. Because of the different microbial flora have milk of this species and the high nutritional values of goat milk, it will be possible to produce a functional Lighvan cheese with the different organoleptic properties. The aim of this study was to produce Lighvan cheese from an equal proportions of the mixture of unpasteurized buffalo/goat, and buffalo/sheep milks, in the Lighvan region, and to study the microbial properties (Total count, lactobacilli, coliform, mold and yeast) of produced cheeses and its comparison with sheep cheese. For this purpose, samples were produced in an artisanal cheese plants of Lighvan and stored at 4 °C. Then cheese samples were examined for microbial properties up to 90 days, every 15 days. The total count of mold and yeast in the samples was lower than the control (p<0.05). The lactobacilli count of samples was higher than the control, significantly for sample 2 (buffalo/goat milk), (P<0.05). The total bacterial count, coliform, lactobacilli, and yeast decreased during the maturation period. The number of molds was accompanied with consecutive increases and decreases during the ripening period.
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