Cheese

Open Access Article

1 - Contamination of brucellosis in milk and cheese by Real time PCR
fatemeh Khodaverdipour Nazila Arbab Soleimani Yasaman Boroun

Brucella spp are small, immobile, gram-negative bacteria that are lacking capsules and formed like cocobacillus. Brucellosis is a zoonosis infection between humans and animals that can lead to miscarriages, fertility disorders, genital infections, reduction in milk pro More

Brucella spp are small, immobile, gram-negative bacteria that are lacking capsules and formed like cocobacillus. Brucellosis is a zoonosis infection between humans and animals that can lead to miscarriages, fertility disorders, genital infections, reduction in milk production, urethritis, and epididymitis in the original host, resulting in many medical disorders in patients and unnecessary treatment expenses. Moreover, farmers would end up facing significant economic losses. Despite advances in blood culture techniques and serological tests to detect specific antibiotics, there are still significant difficulties in the diagnosis of brucellosis; therefore, a new laboratory test is needed for a better examination. One of the most recent quantitative methods that have already caught the attention of many researchers is the detection of bacteria by Real Time PCR method. The aim of this study is to identify bacteria of the genus Brucella, both in milk and cheese samples, by the method of Real Time PCR. 25 samples of cow's milk and twenty-five samples of cheese were collected from different parts of Shahrekord city. DNA extraction was performed using the DNA extraction kit (Cinnagen company) for the molecular diagnosis. Then, by the use of Real Time PCR reaction (Corbett Rotor-Gene Model, manufactured in Australia), samples were studied. In this study, fifty samples were examined, and only two samples (4%) were diagnosed with Brucella abortus, meanwhile, there were no reports on infections by Brucella in the cheese samples. Conclusion: This study shows that molecular techniques such as Real Time PCR can be used as a complementary method for the detection of Brucella, alongside all the other common methods. Manuscript profile

Open Access Article

2 - Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese
Hassan Gandomi Azra Farhangfar Afshin Akhondzadeh basti Ali Misaghi Negin Noori

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Open Access Article

3 - Isolation and optimization of growth conditions of yeasts with aflatoxin B1 reducing properties from local cheeses in Iran
غزال Yahyapour S.A.A Anvar مریم Ataee حامد Ahari حسین Askari

10.30495/jcp.2022.21980

Aflatoxin is one of the most important causes of contamination in dairy products, which has shown resistance to removal through various methods. This study aimed to molecularly identify yeasts isolated from local cheeses and screen them based on their ability to reduce More

Aflatoxin is one of the most important causes of contamination in dairy products, which has shown resistance to removal through various methods. This study aimed to molecularly identify yeasts isolated from local cheeses and screen them based on their ability to reduce aflatoxin B1. To carry out this study, 32 samples of local cheese were prepared from different geographical locations of Tehran and Semnan provinces in Shahryar, Firoozkooh, Chetan and Garmsar. Then the yeast strains were isolated from the samples. Aflatoxin stock solution was prepared and added to the culture medium containing aflatoxin absorbing yeast strains. Adsorbed aflatoxin was measured indirectly by ELISA test. The data of this study showed that 3 strains including Code 6, Code 18, and Code 8 isolated from local cheeses had the ability to detoxify aflatoxin B1. Meanwhile, the highest reduction of aflatoxin B1 in the environment with 46.5% was done by strain code 6. In addition, it was found that the optimum growth temperature of these strains was between 28 and 36 ˚C and their optimum pH was 6.5-5.5. Since the biological removal of aflatoxin has many positive effects on dairy products from various sensory and health aspects, it seems that the yeast strains isolated in the present study were microorganisms with the potential to remove aflatoxin from dairy products, especially local cheese, and should be considered for further studies. Manuscript profile

Open Access Article

4 - The effect of thyme, moringa, quinoa, black seed and coriander seed powders on the physicochemical and antioxidant properties of cheese
F. Shahdadi S. Khorasani F. Tavakoli M. Ostvar

10.30495/jftn.2023.72790.11247

Introduction: The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effec More

Introduction: The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different plant powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of cheese.Materials and Methods: Plant powders were added to cheese at 0.5, 1 and 1.5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts.Results: The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing plant powders had lower total bacterial, mold and yeast counts than control.Conclusion: The addition of plant powders to cheese improved physicochemical and increased antioxidant properties, and reduced microbial population, and the use of these plant powders is recommended to create diversity and produce products with high nutritional value. Manuscript profile

Open Access Article

5 - Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese
M. Moosavi-Nasab Z. Tahsiri S. Monavar

Introduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this st More

Introduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this study was to produce enzyme extracts from Lactobacillus casei, Aspergillus niger and Aspergillus oryzae and measure the activity of lipase and proteinase of the produced enzyme extracts and employ them in cheese production.Materials and Methods: Lactobacillus casei, Aspergillus oryzae and Aspergillus niger are three kinds of microorganisms that were used in this study for the production of EMC. Solid state fermentation has been used for the production of lipolytic and proteolytic enzymes to preparation enzyme from molds and cells of L.casei were disintegrated by sonication and Lysozyme. In order to produce EMC, cheese-slurry was provided and incubated at 37ºC for 48h with crude enzyme and then assessment of proteolysis and lipolysis in the EMCs were investigated.Results: The results indicated that L.casei has lipase and protease enzyme activities of about 103 and 80U/ml respectively, while the lipase enzyme activities was about 240 U/ml for A.niger and protease enzyme activities was about 155U/ml for A.oryzae. Assessment of proteolysis and lipolysis in the EMCs were investigated by the determination of soluble nitrogen ,tricholoracetic acid soluble nitrogen, total free amino acids and GC. The greatest levels of proteolysis and lipolysis were observed in the EMC3. No statistical difference was observed between the overall acceptability of EMC3 and commercial Cheddar cheese asjudged by the sensory evaluation panel members.Conclusion: The results of this research showed that the mixture of enzyme extract can be very effective on proteolysis and lipolysis in Iranian white cheese and also they can be used to produce EMC in much shorter ripening period and with improved flavor. Manuscript profile

Open Access Article

6 - Evaluation of Some Physicochemical, Rheological and Textural Properties of White-Brined Cheese (Golpayegan cheese) During Ripening
ghazaleh farahani hamid ezatpanah soleiman abbasi

Introduction: Cheese has a complex structure with differences within the same variety that depends on the compositional factors and the changes occurring during ripening. Whitebrined cheese, its production and some physical, chemical, rheological and textural properties More

Introduction: Cheese has a complex structure with differences within the same variety that depends on the compositional factors and the changes occurring during ripening. Whitebrined cheese, its production and some physical, chemical, rheological and textural properties were evaluated during six months ripening in this research study. Materials and Methods: Standard methods were used to examine the influence of ripening period (at the end of each month during six months) on the characteristics of White-brined Golpayegan cheese (36 samples). The rheological and textural properties of the cheese were evaluated using a rheometer (the frequency sweep test) and a texture analyzer (the uniaxial compression test). Results: During ripening pH, total solid, protein and total nitrogen in total solid (TN/TS) of White-brined cheese were decreased while the amount of titratable acidity, fat in total solid,water soluble nitrogen in total nitrogen (WSN/TN) and non-protein nitrogen in total nitrogen (NPN/TN) were increased significantly (p< 0.05). On the basis of the small amplitude oscillatory test and the uniaxial compression test during maturation, the storage modulus (G'), loss modulus (G"), fracture stress (Qf) and firmness have been increased (p< 0.05) while the loss tangent (tanR) has been decreased (p< 0.05). The fracture strain (Sf) was kept constant (p>0.05). Conclusion: The results showed that ripening time significantly affected the physicochemical, chemical, reological and textural properties of White-brined cheese. Manuscript profile

Open Access Article

7 - Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening
H. Jooyandeh E. Danesh M. Goudarzi

Introduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counte More

Introduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counterpart. The objective of this study was to monitor the changes in proteolysis and lipolysis indices of transglutaminase–treated low-fat white-brined cheese during ripening. Materials and Methods: A control full-fat (3% fat), a control low-fat (1% fat) and an enzyme-treated low-fat (1% fat, 0.9 U transglutaminase/g protein, 5% whey protein isolate/L milk) white-brined cheese were produced and their physicochemical properties, proteolysis and lipolysis indices, FFA profile and organoleptic attributes were studied after 3, 20, 40 and 60 days. Results: The proteolysis and lipolysis indices of all samples showed an increasing trend during ripening (p<0.05). The development of proteolysis and lipolysis in white-brined cheese with reduced fat content was noticeably slower than its full-fat counterpart (p<0.05). Transglutaminase treatment of low-fat milk incorporated with whey proteins retarded the syneresis of resultant cheese and hereby promoted its extent of proteolysis and lipolysis (p<0.05). The decreasing rate of short-chain free fatty acids production was more pronounced than that of medium- and long-chain free fatty acids, due possibly to their contribution to production of flavor compounds. Flavor of enzyme-treated low-fat cheese was considerably improved during ripening (p<0.05) but was less appreciated by consumers than that of control full-fat sample (p<0.05). Conclusion: Transglutaminase treatment of low-fat milk incorporated with whey proteins results in a low-fat white-brined cheese with accelerated proteolysis and lipolysis and thus, more desirable organoleptic properties. Manuscript profile

Open Access Article

8 - The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese
B. Jirsaraei R. Pourahmad V. Fadaei Noghani

Introduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese More

Introduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese. Materials and Methods: In this study, prebiotic compounds consisting of inulin and lactulose (solely or in combination together) and Lactobacillus casei were used to produce probiotic ultrafiltrated Feta cheese. The survival of Lactobacillus casei and physicochemical and sensory properties of probiotic ultrafiltrated (UF) cheese concerned with different storage days (1, 15, 30, 45 and 60 days) were evaluated. Results: pH values for all the cheese samples were decreased significantly (P<0.05) during storage. In other word, the amounts of acidity for all of the samples increased significantly during storage (P<0.05). Moisture variation and contents were in a decreasing trend until the end of the storage period (P<0.05). Sample containing inulin (I), sample containing lactulose (L) and sample containing inulin and lactutose (IL) had the best sensory quality in comparison to the control sample (C). At the end of the storage, the number of Lactobacillus casei was higher in samples I, L and IL as compared to the control. Conclusion: In this research work, the final synbiotic cheese containing more than 107 CFU/g viable Lactobacillus casei at the end of storage might be regarded as a probiotic product. The prebiotic compound has improved sensory and physicochemical properties as well as viability of Lactobacillus casei in probiotic ultrafiltrated Feta cheese as compared to the control.   Manuscript profile

Open Access Article

9 - The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method
J. Shabani H. Mirzaei S. M. Jafari M. Sarfarazi

Introduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture tha More

Introduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture thathas resulted in the increased production of this product as a suitable substitute for the naturalcheese. The aim of this study is to optimize the replacement of milk fat with the sunflower oilat different times and temperatures of cooking through the slow cooking method concernedwith the physical properties of the processed cheese.Materials and Methods: In this study, response surface methodology (RSM) was employedto investigate the effect of vegetable oil concentration (20, 30 and 40%), cooking temperature(65, 75 and 85ᵒC) and time (5, 10 and 15 min) on the physical properties of the cheese thatconsisted of hardness, meltability and oiling-off through the slow chilling method.Results: As the vegetable oil concentration increased, the cheese hardness decreased (P<0.01)and there were no significant differences in the oiling off and meltability of the cheese. Theeffect of time and temperature of cooking was inversely related to the vegetable oilconcentration.Conclusion: The optimum conditions for the production of the processed analogue cheesewere the vegetable oil concentration of 20%, cooking temperature of 85ᵒC and time of 15 minunder which the optimum values for the hardness, meltability and oiling-off were 23.337,237.5 and 228.2% respectively. Manuscript profile

Open Access Article

10 - Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D
M. Tahery T. Mostaghim

Introduction: Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due More

Introduction: Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E. Materials and Methods: Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method. Results: The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05). Conclusion: Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment. Manuscript profile

Open Access Article

11 - Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese
S. Rafei M. Azizkhani P. Areaei

Introduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils More

Introduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils (EOs) atdifferent concentrations in full-fat white cheese at 4°C over a 60-day period.Materials and Methods: The components of the extracted essential oils were determined bygas chromatography equipped with mass spectroscopy. In order to evaluate the antioxidantactivity of EOs in cheese, peroxide and tiobarbituric acid values were measured as means toevaluate the extent of oxidation during 60 days of storage.Results: The main compounds present in cumin EO consisted of cumin aldehyde, α-terpinene-7-ol and γ-terpinene and the main compounds present in tarragon EO consisted ofestragol, β-cis-Ocimene and β-trans-ocimene. Two percent concentration of essential oils ofcumin and tarragon exhibited the best antioxidant activity during 60 days of storage. Therewere not significant differences between the peroxide and tiobarbituric acid values of thesamples treated with 1% and 2% of cumin EO on the 60th day of storage. Final peroxide andtiobarbituric acid values of the samples containing 2% cumin and tarragon EOs were 0.19meq O2/kg, 0.07 mg MDA/kg and 0.16 meq O2/kg, 0.03 mg MDA/kg, respectively.Significant differences were observed as compared to the control sample.Conclusion: It was concluded that tarragon EO was more effective than cumin EO in order toprotect the oil against oxidation and cumin EO at the concentration of 1%, obtained thehighest overall score concerning the organoleptic acceptance. Manuscript profile

Open Access Article

12 - Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage
S. Mashayekh R. Pourahmad B. Akbari-Adergani M. R. Eshaghi

10.30495/jfbt.2023.74071.10309

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Open Access Article

13 - Influence of Some Hydrocolloids on Textural Properties of UF Cheese
Sh Zomorodi E. Azarpazhooh H. Behmadi

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Open Access Article

14 - Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making
M. Faramarzi M. Goli

10.30495/jfbt.2022.18964

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Open Access Article

15 - The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch
S. Abbasi L. Nateghi

10.30495/jfbt.2022.19731

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Open Access Article

16 - Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese
F. Ahmadimaram T. Mostaghim Sh. Shahriari

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Open Access Article

17 - The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese
M. Yousefi Jozdani M. Goli S. A. Mortazavi

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Open Access Article

18 - Determine the amount of lead, cadmium, copper, zinc and calcium antagonists of milk and cheese which is produced in Kerman and Sirjan pasteurized milk factory
Amir-Naser Alibeigi Mohammad Malakootian Seyed Alireza Mirzahoseini

Background and Objective: Determine the residual concentrations of heavy metals in milk can be a direct indicator for the definition health status of milk and also is an indirect determiner indicator for degree of environmental pollution. This study aimed to evaluate th More

Background and Objective: Determine the residual concentrations of heavy metals in milk can be a direct indicator for the definition health status of milk and also is an indirect determiner indicator for degree of environmental pollution. This study aimed to evaluate the metals including Pb, Cd, Cu, Zn and Ca of pasteurized milk and cheese in two milk factories in Kerman province. Methods: From raw milk, pasteurized milk and cheese of both factories two samples were taken in half a month in the fall and winter. Overall 360 experiments were conducted on 72 samples to determine the levels of Pb, Cd, Cu, Zn and Ca by atomic Absorption Spectrometry. All tests are based on instructions of standard methods for the examination of water and wastewater book. Data were analyzed by SPSS version 16. Findings:  The averages of measured metal concentrations in pasteurized milk of Sirjan factory are: Pb:3.4±2.7µg/L, Cd:0.29±o.o8µg/L, Zn:5.06±0.39mg/L   ،Cu:0.60±0.10mg/L, Ca: 1019±73mg/L and the averages metal concentrations of produced cheese in mentioned factory are Pb:53.5±8.5 µg/kg, Cd: 2.08±0.18µg/kg, Cu:1.65±0.18mg/kg, Zn:9.98±0.77mg/kg, Ca:2172±161 mg/kg, respectively. The averages of measured metal concentrations in pasteurized milk of Kerman factory are Pb:3.6±1.9 µg/L, Cd: 0.29±o.o9 µg/L, Zn:4.5±0.54 mg/L, Cu:0.57±0.07mg/L, Ca:1075±47mg/L and the averages metal concentrations of produced cheese in mentioned factory are Pb:56.9±7.0 µg/kg, Cd:3.67±0.4 µg/kg, Cu:1.49±0.13mg/kg, Zn:10.17±0.81mg/kg, Ca:2254±126 mg/kg, respectively. Discussion and Conclusion: The amounts of measured metal in the study are as global standards (FAO/WHO and Codex 2007) or some dairy producing countries (Brazil's National Health Surveillance Agency) and will not create a hazard for consumers. Just Lead in cheese is higher than the permissible limit Manuscript profile

Open Access Article

19 - Investigation of Staphylococcus aureus infection in traditional cheeses of Karaj city
Nazanin Khakipour Hamed Mohammadi

10.30495/qafj.2022.1963511.1032

Cheese is a product consisting of fat and milk protein, along with calcium and phosphorus that are combined with milk protein in various ways. Due to the importance of cheese consumption among the people of Iran and considering that this product is one of the most impor More

Cheese is a product consisting of fat and milk protein, along with calcium and phosphorus that are combined with milk protein in various ways. Due to the importance of cheese consumption among the people of Iran and considering that this product is one of the most important dairy products and according to available statistics, about 20% of the milk produced in the dairy industry is converted into cheese, of which the share of production Traditional cheese is about 80%. The purpose of this study was to evaluate the level of contamination of traditional cheeses offered in different areas of Karaj. The present descriptive cross-sectional study was conducted in the summer of 1398 by sampling different parts of the north, west, east, south and center of Karaj . Four types of bulk cheeses of Tabriz Ligvan, lactic, white and gypsum in five geographical areas with three replications were examined for the presence of Staphylococcus aureus. The results shows the contamination of traditional cheeses and its different areas, although the rate of contamination in the west was higher than other areas. Among the regions, the eastern region with the lowest level of pollution among other regions and the presence of contamination only in gypsum cheese, was identified as the least dangerous region. In contrast to the existence of high pollution in all four types of cheese studied in the west. based on the results, this part of Karaj was introduced as the most dangerous area in the consumption of traditional cheeses. Manuscript profile

Open Access Article

20 - Sensory characteristics of probiotic cheese
sharareh shahbazi

Cheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them More

Cheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them, increases the market demand for probiotic cheese. Probiotics often survive in food products at a standard level until consumption without changing the sensory properties of that substance. In relation to the fact that probiotics can have an effect on the taste, texture and appearance of dairy products, the sensory properties of dairy products have been subjected to several studies. In this article, the sensory characteristics of cheese produced by probiotics were investigated. Manuscript profile

Open Access Article

21 - Examining evidence of gender equality, women's empowerment, and agricultural and food systems
Amir memarzadeh kiani Elham amoei

The upcoming article is about the empowerment and gender equality of women in order to achieve important goals such as the sustainability of agricultural development, the production of strategic products, food security and food safety, and the review of foreign and dome More

The upcoming article is about the empowerment and gender equality of women in order to achieve important goals such as the sustainability of agricultural development, the production of strategic products, food security and food safety, and the review of foreign and domestic sources in this field has been discussed in order to determine the empowerment and gender equality. To what extent is Iran in sync with the global indicators regarding women? In this research, it was determined how much women have achieved sufficient ability in various fields, including: playing a role in realizing sustainable agriculture and equality in gender norms in the field of agriculture and food security in Iran. This research shows where deep gaps remain regarding gender equality and women's empowerment. The results show things about women's different access to resources, formation, reinforcement through gender norms and differences in diet. Future research is limited to examining issues such as: gender considerations in women's food systems in urban areas, ways of involving men in the process of empowering women in food systems, as well as issues related to migration, crises and indigenous food systems, but the evidence shows that by evaluating Gender and the effectiveness of gender-sensitive agricultural programs and nutrition, women remain limited in the field of empowerment and achieving gender equality. For this purpose, appropriate planning for women's participation in the process of sustainable agricultural development, production of strategic products, food security and food safety is recommended in parallel with promoting equal gender norms  and  promoting access to resources  and relying  on local research evidence based  on gender. Manuscript profile

Open Access Article

22 - Effect of modified atmospheric packaging and flexible films on the microbial population of Liquvan cheese
Nazanin Zand Donyaِ Mohammad Zaheri leyla nateghi

In this project, the effect of three types of flexible multilayer films and different concentrations of three types of gaseous mixtures (carbon dioxide, nitrogen, oxygen) as well as conditions under vacuum and also ordinary conditions as control to increase the shelf li More

In this project, the effect of three types of flexible multilayer films and different concentrations of three types of gaseous mixtures (carbon dioxide, nitrogen, oxygen) as well as conditions under vacuum and also ordinary conditions as control to increase the shelf life of Liquvan cheese at ambient temperature (250C) were evaluated. Non-gas injection packaging as a control sample were compared with four type of modified atmosphere packaging (70% CO2 + 30% N2) , (30% CO2 + 70% N2) , (47.5% N2 + 47.5% + 5% O2) and under vacuum. For packing samples were used different flexible multi-layer films, 3-layer{PET(12)/ AL(12)/LLD (100)},4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } , and 3-layer { PET(12)/ AL(7)/LLD (100)}. Experiments were performed on samples as follows microbial test (aerobics count; mold and yeast count ; coliform count and chemical pH test, at different times 5,10 15,20 (during twenty days). The results were performed in a completely randomized design by SPSS (Ver:22) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05). Using MAP was not enough to control spoilage, but it was delayed the spoilage process. Therefore, the using of packaging with 4-layers as a low water vapor transmition and gas composition (70% CO2 + 30% N2) as a high antimicrobial properties were used to maintain the long-term of Liquvan cheese during twenty days and have a good effect on the amount of pH was better. Manuscript profile

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23 - Effect of Rosmarinus officinalis essential oil on lactobacillus count and amount of histamine during the ripening period in traditional Lighvan cheese
R. Shihegar H. Mirzaei K. mohammadi G. Karim V. Razavilar

Histamine poisoning is one of the main concerns in traditional cheeses which is mainly produced by decarboxylating bacterial strains during cheese ripening period. The aim of this study was to determine the effect of Rosmarinus officinalis essential oil (EO) on lactobac More

Histamine poisoning is one of the main concerns in traditional cheeses which is mainly produced by decarboxylating bacterial strains during cheese ripening period. The aim of this study was to determine the effect of Rosmarinus officinalis essential oil (EO) on lactobacillus count and histamine amount in Lighvan cheese using HPLC method. Moreover, the chemical composition of EO was assessed using GC/MS. Cheese samples containing 0, 125 and 250 ppm of Rosemary EO were prepared. Afterward, lactobacillus count and histamine content of the samples were measured on days 0, 30, 90 and 150 of the ripening period. Alfa pinene (11.1%), Camphor (10.2%) and Limonene (5.9%) were detected as three main components of the rosemary EO. During the ripening period lactobacillus count in all EO-treated groups (125 and 250 ppm) was found significantly (p<0.05) lower than the control group. Moreover, histamine contents in the control group, and 125 and 200 ppm containing rosemary EO cheese samples were determined as 190, 170 and 51.04 mg/kg, respectively. It could be concluded that the addition of 125 and 250 ppm of rosemary EO could act as a natural preservative in traditional Lighvan cheese. Manuscript profile

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24 - Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese
Kh. mohammadi

In this study, strains of lactic acid bacteria capable of bacteriocin production were isolated from Lighvan cheese samples obtained from East Azerbaijan, Iran. Among 16 isolates initially identified as Lactococcus lactis, four isolates were phenotipically determined as More

In this study, strains of lactic acid bacteria capable of bacteriocin production were isolated from Lighvan cheese samples obtained from East Azerbaijan, Iran. Among 16 isolates initially identified as Lactococcus lactis, four isolates were phenotipically determined as bacteriocinogenic. The isolates showed inhibitory effect on the growth of Gram-positive food borne pathogens including Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes by the agar spot test. Selected isolates were PCR-positive for nisin-encoding gene. The strains produced antibacterial substances resistant to α-amylase but sensitive to trypsin and proteinase K. Thermo-stability was indicated after treatment at 100 °C for 30 minutes. The antibacterial activity was pH dependent and occurred in pH 3 and 6, but at pH 9 the antibacterial activity was mainly restricted. No loss in antibacterial activity was recorded after treatment with SDS, Tween20, Tween 80, Triton X-100, urea and EDTA. The results suggest the potential application of these isolates as biopreservatives in food products. Manuscript profile

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25 - Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese
S.M. Mohammadi M. Aminlari S. S. Shekarforoush S. Hosseinzadeh

10.30495/jfh.0621.669328

The flavor and quality of the Iranian enzymatic cheese are influenced by different factors during its production and storage. The present study was aimed to investigate the effects of various processing conditions, such as pasteurization, retentate treatment, microfiltr More

The flavor and quality of the Iranian enzymatic cheese are influenced by different factors during its production and storage. The present study was aimed to investigate the effects of various processing conditions, such as pasteurization, retentate treatment, microfiltration (MF), double bactofugation (DBF) and ultrafiltration on the microbial, chemical and textural analysis of the Iranian enzymatic cheese. Our results revealed a significant reduction of the mesophilic bacterial counts (p < 0.05), in all the applied methods of processing. A considerable increase in the numbers of yeasts and molds was observed up to the 21st days of storage (p < 0.05). No obvious changes were observed in the spore counts in 4 °C storage condition, except for the treatment that double bactofugation was excluded. Moreover, the levels of proteins and NPN remained stable. Level of lactose was reduced during the shelfing which was associated with the increased acidity due to the lactose fermentation. In general, the rigidity of samples was gradually increased up to the end of storage (p < 0.05). The current study revealed that concomitant use of different technologies (Hardles’ method) improved the overall acceptance of the cheese and increased its shelf life, the qualities which enhances at 4 °C storage condition. Manuscript profile

Open Access Article

26 - Effect of carboxymethyl cellulose and sodium alginate-based edible coating containing wild garlic (Allium ursinum L.) extract on the shelf-life of lactic cheese
S.M. Mousavi L. , Najafian M. Farsi

10.30495/jfh.2020.671488

Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Cheese is a popular food, however, its high daily intake due to its high salt content may threaten the health of consumers. In this study, instead of stored More

Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Cheese is a popular food, however, its high daily intake due to its high salt content may threaten the health of consumers. In this study, instead of stored in brine, the novel method for cheese coating was used with the combination of 2% sodium alginate and 3% carboxymethyl cellulose with wild garlic extract at three concentrations of 0.5, 1 and 1.5%. Two uncoated cheese specimens (stored in or out of brine) were considered as the control groups. Physicochemical (pH, acidity and weight loss), microbial (thermophile, psychrophile, mold and yeast count), and sensory properties of the samples were investigated for 21 days at 4 °C. The results showed that during storage, pH decreased significantly (p < 0.05) while acidity, weight loss and microbial load increased. Coating with various ratios affected all of the sensory properties of the cheese samples. So that the highest score of total acceptance was related to the coating with 1.5% wild garlic extract. According to the results, edible coating based on sodium alginate and carboxymethyl cellulose, containing the wild garlic extract, can be used to increase the shelf life of cheese. Manuscript profile

Open Access Article

27 - Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative characteristics
R. farahi ashtiani SH. ShekarForoush H.R. Gheisari S. Basiri M.H. Eskandari

10.30495/jfh.2020.671113

Some probiotic microorganisms can prevent the growth of pathogenic microorganisms in addition to improve the intestinal microbial balance. In this study, the qualitative characteristics and viability of two foodborne pathogens (Staphylococcus aureus and Escher More

Some probiotic microorganisms can prevent the growth of pathogenic microorganisms in addition to improve the intestinal microbial balance. In this study, the qualitative characteristics and viability of two foodborne pathogens (Staphylococcus aureus and Escherichia coli) lactic cheese were investigated. For this purpose, in the first stage, four types of lactic cheese (60 samples) were produced as probiotics (containing Lactobacillus casei and Lactobacillus acidophilus) and non-probiotic with 3 and 4.5% fat milk in three replicates, and the quality parameters were evaluated at days 0, 14, 28, 42 and 56. Then, 12 types of lactic cheeses [(probiotic/non-probiotic) fat percentage (3 and 4.5%) and pathogenic microorganisms (absence, presence of Staphylococcus aureus or Escherichia coli)] (180 samples) were prepared and the viability of pathogenic microorganisms in the presence of probiotic was evaluated on days 0, 7, 14, 28 and 35. The addition of probiotics to lactic cheese significantly reduced fatty acid oxidation and increased acidity and volatile nitrogen compounds (P < 0.05). The addition of probiotics to high-fat cheeses increased non-protein nitrogen compounds but decreased in low-fat cheeses. The addition of probiotic to lactic cheese significantly reduced the growth of S. aureus and E. coli (P < 0.05). Increasing fat percent did not show a significant effect on bacterial growth inhibition by probiotics (P < 0.05). Due to the effects of adding probiotics on decreasing the pathogenic bacterial growth and not significantly altering the sensory properties of lactic cheese, it is recommended to use these probiotics in the production of low-fat lactic cheese.  Manuscript profile

Open Access Article

28 - Determination of histamine and tyramine levels in distributed cheeses in Qazvin by high-performance liquid chromatography method
Zahra Salahshooriyan Mohammad Hosein Movassagh

10.30495/jfh.2023.1983288.1396

Histamine and tyramine are biogenic amines, which are toxic compounds produced by several microorganisms as a result of the metabolism of some amino acids and the decarboxylation reaction during fermentation or food spoilage. This study aimed to investigate the content More

Histamine and tyramine are biogenic amines, which are toxic compounds produced by several microorganisms as a result of the metabolism of some amino acids and the decarboxylation reaction during fermentation or food spoilage. This study aimed to investigate the content of histamine and tyramine in cheeses distributed in Qazvin. Sixty samples including 30 samples of Koozeh cheese, 15 samples of pasteurized cheese, and 15 samples of probiotic cheese were collected randomly from September to December 2021 from Qazvin. The content rates of histamine and tyramine in the samples were determined by high-performance liquid chromatography. All cheese samples contained histamine and the samples of Koozeh, pasteurized and probiotic cheeses contained 100%, 100% and 6.66% of histamine, respectively which are higher than the permissible limit (100 mg/kg). The mean value of histamine in the samples of Koozeh, pasteurized and probiotic cheeses were 208.37±34.94, 123.80 ± 12.04, and 66.67 ± 18.27 mg/kg, respectively (p<0.05). The values of tyramine in all the samples were within the permissible limit (600 mg/kg) and the mean values of tyramine in the samples of Koozeh, pasteurized and probiotic cheeses were 145.85 ± 15.24, 77.49 ± 10.34, and 45.98 ± 9.31 mg/kg, respectively(p<0.05). According to the results, it seems that the use of Koozeh and pasteurized cheeses in Qazvin is not suitable for people who are sensitive to high levels of histamine, and it is recommended that this group of people use probiotic cheese. Manuscript profile

Open Access Article

29 - Evaluation of antimicrobial effects of aqueous and alcoholic extracts of Spirulina platensis in UF white cheese
E. Zanganeh H. Mirzaei S.M. Jafari M. R. Afshar Mogaddam َA. Javadi

10.30495/jfh.2022.1965039.1368

One of the most widely used cheeses in Iran is UF white cheese. The presence of nutrients in different types of cheese, make that susceptible to the growth of various microorganisms. Therefore, the use of preservatives to maintain the quality of this high-consumption da More

One of the most widely used cheeses in Iran is UF white cheese. The presence of nutrients in different types of cheese, make that susceptible to the growth of various microorganisms. Therefore, the use of preservatives to maintain the quality of this high-consumption dairy product is inevitable. In this study, the effect of concentrations of 0.3 and 0.5% aqueous and methanolic extracts of Spirulina platensis on growth inhibition of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli and also the effect of these extracts in preventing the growth of A.flavus in the UF white cheese has been investigated during 60 days of storage of the product in the refrigerator. In addition, the effect of extracts on texture, taste, color and overall acceptance of the product was evaluated. According to the results, a significant inhibitory effect (p≤0.05) of concentrations of 0.3 and 0.5 aqueous and methanolic extracts was observed on Listeria monocytogenes and Escherichia coli from the 15th day of the storage period and on Staphylococcus aureus from the 30th day of the storage period. The antibacterial effect of 0.5 concentration of methanolic extract was significantly higher than other treatments (p≤0.05). All treatments had a significant antifungal effect on Aspergillus flavus strains (p≤0.05). According to the results of the present research, the used extracts did not have a significant adverse effect on the sensory characteristics of the cheese samples, although the concentration of 0.5 methanolic extract insignificantly decreased the quality of the sensory characteristics of the cheese samples. In general, it can be said that concentrations of 0.5 aqueous extract and 0.3 concentration of methanolic extract of Spirulina platensis can be used as natural preservatives in UF white cheese. Manuscript profile

Open Access Article

30 - The effect of quinoa germs on the quality of wheyless cheese
Mahsa Karimpour afshin Javadi Shahin Zomorodi Navideh Anarjan

10.30495/jfh.2023.1984887.1399

The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production co More

The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production costs by using plant ingredients. The effect of quinoa germs was investigated on the physicochemical properties, phenol compounds, textural profile, and microbial and sensory properties of whey-less cheese. The results showed that with increasing quinoa germs, the dry matter, acidity, and fat in dry matter content increased and moisture and protein content decreased in all samples (p<0.05). The value of hardness, springiness and cohesiveness of the samples containing quinoa germs were significantly lower than the control sample (without quinoa germs). However, the samples with higher amounts of quinoa germs had the highest hardness, springiness, cohesiveness, gumminess and chewiness compared to the ones with lower values of quinoa germs (p<0.05). According to the sensory results, the flavor score was significantly improved by adding the quinoa gems up to 6%. But with the increasing germs to 9 %, the flavor score decreased significantly (p<0.05). Based on the results obtained in this study, 6% of quinoa germs can be used in the preparation of whey-less functional cheese. Manuscript profile

Open Access Article

31 - Investigation of the prevalence of Neospora caninum in traditional cheeses produced from the milk of ruminants in Chaharmahal and Bakhtiari province by molecular method
Danial Abbasi tadi Ebrahim Rahimi

10.30495/jfh.2023.1975512.1387

Cheese isamong ther dairy products and is a suitable environment for the growth and reproduction of microorganisms. One of these pathogens, Neospora caninum, causes abortion in cows. This study aimed to investigate the prevalence of N. caninum in traditio More

Cheese isamong ther dairy products and is a suitable environment for the growth and reproduction of microorganisms. One of these pathogens, Neospora caninum, causes abortion in cows. This study aimed to investigate the prevalence of N. caninum in traditional cheeses produced from ruminant milk using molecular method. In this study, 86 traditional cheese samples consisting 42 cow cheese, 20 sheep cheese, 12 goat cheese, and 12 sheep cheese ripened in brine were randomly collected from dairy herds in Chahar Mahal and Bakhtiari provinces. The samples were transferred to the laboratory in sterile conditions next to ice an, and Nested-PCR technique was used on Nc5 gene for molecular analysis. The results showed that 9.3% (8/86) of the samples were contaminated with N. caninum. The highest contamination (12.5%) was found in cow milk cheese samples. No contamination was observed in traditional cheeses produced from goat milk or sheep brined cheese. The comparison of contamination levels in different cheeses showed no significant difference between the groups. Since milk and dairy products have a high place in the human food basket; therefore, the healthiness of these foods is crucial. Manuscript profile

Open Access Article

32 - Impact of salt concentration on persistence of Mycobacterium avium subsp. paratuberculosis in Iranian UF white cheese
Sh Hanifian حسین Jodeiri

   Mycobacterium avium subsp. paratuberculosis (Mycobacterium paratuberculosis) is considered as a potential significant public health threat due to its possible association with Crohn’s disease in humans. This is a study aimed to investigate the effect More

   Mycobacterium avium subsp. paratuberculosis (Mycobacterium paratuberculosis) is considered as a potential significant public health threat due to its possible association with Crohn’s disease in humans. This is a study aimed to investigate the effect of different salt concentrations on survival of Mycobacterium paratuberculosis during ripening and storage of Iranian ultra-filtrate-white cheese (IUFWC). For this purpose, retentate was inoculated with 2 Log cfu/g of Mycobacterium paratuberculosis. Afterwards, model cheeses were prepared with 2%, 3% and 4% of salt. Quantity of Mycobacterium paratuberculosis was estimated throughout the ripening and storage of IUFWC using F57-quantitative real time PCR (F57-qPCR) and culture assay. Along with, the populations of lactic acid bacteria as well as physicochemical properties of cheese samples were determined. According to the results, at the early stage of storage period (1 to 30 days) the number of Mycobacterium paratuberculosis was almost constant; however, it was decreased significantly (p<0.01) during the late storage period (30 to 60 days). Data also suggested that Mycobacterium paratuberculosis could persist for a longer (p<0.01) period of time in the samples made with lower (2% and 3%) salt concentration. Consequently, higher salt concentration could shorten the survival of Mycobacterium paratuberculosis in IUFWC. In addition, considering the effect of time on the persistence of Mycobacterium paratuberculosis, storage of IUFWC until the end of storage period (60 days) could inactivate more of the bacterium. Manuscript profile

Open Access Article

33 - Histamine determination in Koopeh cheese in West-Azerbaijan province by HPLC
S.M Razavi Rohani حسن Hassanzadazar جواد Aliakbarlu

   Histamine as a primary heterocyclic amine has an important role in human physiology particularly in nervous system as a chemical mediator and neurotransmitter that was found in many foods such as cheese, milk, meat, fish, beer, wine and vegetables. Increasi More

   Histamine as a primary heterocyclic amine has an important role in human physiology particularly in nervous system as a chemical mediator and neurotransmitter that was found in many foods such as cheese, milk, meat, fish, beer, wine and vegetables. Increasing of histamine concentration in foods is often related to low quality of raw materials, contamination, improper food processing or storage. Therefore, the amount of histamine content is used as a good indicator of hygienic quality in foods and the degree of freshness or spoilage of foods. Histamine can cause symptoms in sensitive consumers such as: redness of face, sweating, palpitations, headache, oral burning and bright red rashes. Cheese provides an ideal environment for the production of proteolytic releases of free amino acids and biogenic amines such as histamine. The aim of this study was to evaluate the amount of histamine in Koopeh cheese as one of the most popular types of traditional cheeses made from raw sheep milk or sometimes cow milk in West-Azerbaijan province, Iran. Experiments conducted by HPLC method on 70 samples of traditional Koopeh cheese revealed that the least amount of histamine was 2.43 ppm and the highest value was estimated at 1102.24 ppm. The average amount of histamine in cheese samples was 304.23 ± 150.89 ppm. Histamine production in cheese and other foods is based on the presence and growth of decarboxylase-positive microorganisms. Therefore, providing guidelines that reduce the population of these types of microorganisms will be effective on decreasing the amount of biogenic amines and histamine in particular.  Manuscript profile

Open Access Article

34 - Prevalence and antibiotics susceptibility of Staphylococcus aureus in traditional Kouzeh cheese at Saqqez retails
سیما Khalifezadeh M.H Sadeghi zali M.R Nahaee

   Staphylococcus aureus is proposed as the third important foodborne organism worldwide. The purpose of this study was to estimate the prevalence of in traditional Kouzeh cheese at Saqqez retails and to determine the antibiotic susceptibility of the isolates. More

   Staphylococcus aureus is proposed as the third important foodborne organism worldwide. The purpose of this study was to estimate the prevalence of in traditional Kouzeh cheese at Saqqez retails and to determine the antibiotic susceptibility of the isolates. For this purpose, 100 Kouzeh cheese were collected from different parts of Saqqez. The samples were analyzed for the presence of S. aureus using conventional culture techniques. Afterwards, the pattern of antibiotic resistance of the isolates was investigated against 12 antibiotics using the disk diffusion’s method. According to the results, S. aureus was detected in 41 samples (41%). Amongst, only one of the isolates was found sensitive to all of the 12 antibiotics. In contrast, one of the isolates showed resistance to 9 antibiotics. Other isolates demonstrated various degrees of resistance (2 to 8 antibiotics). Regarding the high prevalence rate of contamination in Kouzeh cheese, application of efficient heat treatments of cheese-milk together with the and maintaining the hygiene conditions during cheese preparation is essential. Manuscript profile

Open Access Article

35 - Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese
H. Golkari H.R. Gheisari S.S. Shekarforoush M. Aminlari M. Raeisi

Numerous attempts have been made to replace calf rennet with another milk-clotting protease because of limited supply and the high price of calf rennet.Biarum carduchcorum is rich in protease activities, therefore it is a probable candidate for substitution. No systemat More

Numerous attempts have been made to replace calf rennet with another milk-clotting protease because of limited supply and the high price of calf rennet.Biarum carduchcorum is rich in protease activities, therefore it is a probable candidate for substitution. No systematic study on the Biarum carduchcorum and its enzyme characteristics have been conducted so far. The purpose of this study was to prepare Biarumextract, determination of its protease activity for milk clotting and production of Iranian white cheese and study on the physicochemical and organoleptic properties of the product. After the cheese production by the vegetable extract (0.5% concentration) organoleptic, textural properties and nitrogen solubility index (NSI) were analyzed during 45 days of ripening compared to the control sample. The results of this study showed that the optimal protease activity of the extracted enzymes for milk clotting was at 45 oC, pH= 5 and 15 mmol/ml concentration of CaCl2.The cheese sample that was manufactured with vegetable enzyme had a bitter flavor and sharper odor. At textural analysis, the cheese had a lower hardness. Assessment of proteolysis during the cheese ripening by NSI measurement showed that the proteolysis severity of cheese sample produced with vegetable enzyme was significantly higher than the control sample. Therefore, it seems that aqueous extract ofBiarum in concentration used for the production of Iranian white cheese cannot be a suitable substitute for rennet. Manuscript profile

Open Access Article

36 - Prevalence of six genes encoding enterotoxins production of Staphylococcus aureus isolated from white-brined-cheese by multiplex PCR
سامان Mahdavi

Isolation, identification and grouping of Staphylococcal enterotoxins in milk is of great importance since these toxins are considered as a major potential source of human illness. In this study, 22 coagulasepositive strains of Staphylococcus aureus isolated from white More

Isolation, identification and grouping of Staphylococcal enterotoxins in milk is of great importance since these toxins are considered as a major potential source of human illness. In this study, 22 coagulasepositive strains of Staphylococcus aureus isolated from white brine cheese produced in rural areas of Maragheh, were assessed for the existence of six genes encoding enterotoxin synthesis using multiplex PCR. For this, extracted DNA was subjected to multiplex PCR for the presence of enterotoxin a, b, g, h, i and j genes. Amongst seg was the most frequent (8 strains) gene; meanwhile seb gene was not detected in any of the isolates. According to the results, 9 strains (40.9%) harbored the genes encoding enterotoxin production. Four strains (18.18%) contained more than one enterotoxin gene. The results of this study indicated that most of Staphylococcus aureus isolates in traditional cheeses have the potency to produce enterotoxin.  Manuscript profile

Open Access Article

37 - Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese
omid ramezani Abbas Jalilzadeh Javad Hesari

Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very importa More

Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese. Manuscript profile

Open Access Article

38 - Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese
حسین Sedaghat M.H Eskandari مرضیه Moosavi-Nasab S.S Shekarforoush M.A Hanifpour

Various laboratory methods have been developed to evaluate the effectiveness of anti-mould effect of lactic acid bacteria. However, most of these investigations have been conducted in culture medium. Due to the occurrence of complex interaction between food components a More

Various laboratory methods have been developed to evaluate the effectiveness of anti-mould effect of lactic acid bacteria. However, most of these investigations have been conducted in culture medium. Due to the occurrence of complex interaction between food components and antimicrobial substances produced by lactic acid bacteria, the result achieved from these studies may be different from those seen in food model. In various studies growth inhibition of molds on the surface of foods are considered as antifungal activity. Consequently, introduction and comparison of efficient methods for evaluation of anti-mould effect of lactic acid bacteria would be helpful. In this study, antifungal activity of lactic acid bacteria inoculated in cheese was estimated using Microdilution method. Pieces of cheese samples were overlaid with molds and the antifungal effect of this bacteria was studied against Aspergillus flavus and Aspergillus parasiticus. All three methods showed the effectiveness of lactic bacteria on mold inhibition. Comparison of the results showed that there was significant positive correlation between antifungal overlay assay and direct growth of mold on cheese, since this two test showed antifungal effect in the same way including interaction between bacteria and mold and also producing antifungal compound. Manuscript profile

Open Access Article

39 - Behavior of various strains of Yersinia enterocolitica in Ultra-filtered cheese and inhibitory effect of lactic starter bacteria
رضا Vaseghi Bakhshayesh شهرام Hanifian

   This study aimed to assess the behavior of various strains of Yersinia enterocolitica in ultra-filtered (UF) cheese and to evaluate the inhibitory effect of lactic starter bacteria on survival of Y. enterocolitica. To this end, pasteurized ultra-filtered mi More

   This study aimed to assess the behavior of various strains of Yersinia enterocolitica in ultra-filtered (UF) cheese and to evaluate the inhibitory effect of lactic starter bacteria on survival of Y. enterocolitica. To this end, pasteurized ultra-filtered milk was inoculated with 3 log cfu/g of two standard strains (DSM 11502 and DSM 9499) and one native strain of Y. enterocolitica. UF cheese samples were produced with and without starter culture. Enumeration of Y. enterocolitica was performed at the time of inoculation, after incubation time and during the 2-months storage period on CIN agar. The enumerated colonies were confirmed by PCR. Results revealed that after incubation, the populations of Y. enterocolitica in both groups increased by 4.14 log cfu/g (P < 0.01). However, during the storage period the number of Y. enterocolitica decreased only in the samples made with starter cultures. pH values revealed a significant difference (P < 0.01) between the samples made with and without starter culture; therefore, it seems that acidic pH is the major factor inhibiting the survival of Y. enterocolitica in UF cheese. Besides, a significantly (P < 0.01) different behavior was observed among native and standard strains. Considering the inhibitory effect of starter bacteria,it seems that creation of proper conditions in terms of temperature and the time necessary for proliferation and activity of starter bacteria or application of cultures capable of producing antagonistic products can be effective in controlling possible microbial contaminations along with the development of desirable aroma and texture in UF cheese. Manuscript profile

Open Access Article

40 - Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese
رامین Atazadeh گیتی Karim جواد Hesari شهرام Hanifian

   The main objective of this study was to determine the effect of attenuated adjunct culture of lactobacillus plantarum on the lipolysis of UF-white cheese as measured by acid degree value, the fatty acids profile, physicochemical, microbial and sensory chara More

   The main objective of this study was to determine the effect of attenuated adjunct culture of lactobacillus plantarum on the lipolysis of UF-white cheese as measured by acid degree value, the fatty acids profile, physicochemical, microbial and sensory characteristics during ripening. The results showed that, treated UF cheeses exhibited no significant (p>0.05) differences in chemical composition (dry matter, fat, salt and pH) in comparison with the control UF cheeses throughout 60 days of ripening. Total bacterial count and mesophilic lactobacillus count in the UF cheeses using attenuated adjunct starter were significantly (p<0.01) higher than the control cheeses after 45 days of ripening. The results of fatty acid profiles revealed that due to increasing of the lipolysis in the first 30 days of ripening, the samples containing attenuated adjunct lactobacillus plantarum had significantly (p< 0.01) lower percentages of fatty acids with medium and short chains (C4:0-C14:0) in comparison with the control cheeses while the percentage of fatty acids with long chains (C16:0-C18:3) increased. Acid degree value, as indicated by total free fatty acids was significantly (p<0.01) higher in cheeses using attenuated adjunct lactobacillus plantarum. In organoleptic evaluation, UF cheeses received significantly (p<0.01) higher total scores than the control samples on day 45. Finally, it could be concluded that cheeses produced by attenuated adjunct lactobacillus plantarum have more nutritional quality than the control UF cheeses. Manuscript profile

Open Access Article

41 - Effect of Aloe vera gel on antimicrobial and sensory properties of ultra-filtered white cheese
K. Sajadi S. Bahramian

Aloe vera gel contains a blend of carbohydrates, enzymes, vitamins and minerals, and has antimicrobial and anti-oxidant properties. In this study, after extraction and homogenization of Aloe vera gel, the effect of various concentrations (0.5, 1, 2, 5, 10 and 15%) of th More

Aloe vera gel contains a blend of carbohydrates, enzymes, vitamins and minerals, and has antimicrobial and anti-oxidant properties. In this study, after extraction and homogenization of Aloe vera gel, the effect of various concentrations (0.5, 1, 2, 5, 10 and 15%) of the gel was investigated on flavor  microbial flora (total microbial count and mesophilic lactic acid bacteria) and also its inhibitory effect on Penicillium citrinum (PTCC 5304) in cheese. Results of sensory evaluation showed that cheeses produced with the concentrations of 0.5 and 1% gel had the highest acceptance. Moreover, it was revealed that in the control sample the number of total count and lactic acid bacteria increased in from 1 to 3 months of storage; meanwhile in the gel-containing samples the microbial populations reduced during the same period.In addition, Aloe vera gel at the concentration of 15% caused 37.3% inhibition of P. citrinum in. It was concluded that some concentration of Aloe vera gel could retard the growth of P. citrinum without sensory defects. Manuscript profile

Open Access Article

42 - Prevalence and antimicrobial susceptibility of Listeria monocytogenes in Koozeh cheeses of Urmia retails
B. Abbasinejad مسلم Neyriz-Nagadehi Nagi Taher Talatappeh

   Koozeh cheese is of the local traditional cheeses of Azerbaijan and Kurdistan areas of Iran, and this cheese has high consumption among the people of these regions. Listeria monocytogenes is a food borne pathogen, and because of its growth at refrigeration More

   Koozeh cheese is of the local traditional cheeses of Azerbaijan and Kurdistan areas of Iran, and this cheese has high consumption among the people of these regions. Listeria monocytogenes is a food borne pathogen, and because of its growth at refrigeration temperatures has great concern in public health. In the present research, prevalence rate of L. monocytogenes in Koozeh cheeses of Urmia retails was surveyed. Moreover, antimicrobial susceptibility of the isolates was studied. One hundred samples of Koozeh cheese were collected randomly from Urmia retails in the spring of 2013. Samples were cultured in L-PALCAM Listeria selective enrichment broth with supplement. The enriched samples were transferred to PALCAM Listeria selective agar with antibiotics. For the identification of Listeria species, specific biochemical tests were performed. Antibiotic susceptibility of L. monocytogenes isolates was determined by disk diffusion method using penicillin G, chloramphenicol, ceftriaxone, erythromycin, tetracycline, and gentamicin. Among the 100 tested samples, L. monocytogenes was isolated from 3 of the samples. Antibiogram results showed that all L. monocytogenes isolates were susceptible to the tested antibiotics. However, tetracycline, penicillin and erythromycin were shown larger diameter of inhibition zone than the others. Although the prevalence rate of L. monocytogenes in Koozeh cheeses was low, its capability to growth in refrigerator conditions along with the pathogenicity of the bacterium to humans, hygienic production and distribution of these cheeses are recommended. Manuscript profile

Open Access Article

43 - Effect of different concentrations of nisin on starter culture of model Cheeses manufactured from ultrafiltrated milk
Kh Mohammadi حسین Jodeiri

   Nisin is a natural preservative produced by strains of Lactococcuslactis subsp. Lactis, has been approved for use in food by the Joint Food and Agricultural Organization/World Health Organization (FAO/WHO) Committee on Food Additives and has been awarded ge More

   Nisin is a natural preservative produced by strains of Lactococcuslactis subsp. Lactis, has been approved for use in food by the Joint Food and Agricultural Organization/World Health Organization (FAO/WHO) Committee on Food Additives and has been awarded generally recognized as safe (GRAS). It remains the only bacteriocin allowed in food as an addedpreservative. Nisin has a broad spectrum of antimicrobial activity againstgram-positive bacteria, thus one of the problems associated with nisin application is inhibition of starter culture and prevention of ripening, which is required for development of cheese characteristics during ripening. In the current study, the effects of different concentrations of nisin and temperature on growth and activity of lactic acid bacteria in model cheeses manufactured from ultrafiltrated milk was evaluated. Cheese samples were supplemented with nisin at concentrations of 0, 2, 4 and 6 µg/g and stored at 8 and 25 °C up to 60 days. Microbiological and physico-chemical properties of the cheese samples were analyzedat 0, 1, 8, 15, 30, 45 and 60 days. Results showed that addition of nisin at concentrations of 4 and 6 µg/g affects (p<0.01) the growth of lactic acid bacteria and so prevents pH reductionduring cheese ripening (p<0.01). Moreover, roomtemperature decreased significantly (p<0.01)nisin activity. According to the results, nisin at concentrations less than 4 µg/g along with refrigeratorstorage temperature could be used as a natural preservative in Cheese manufactured fromultrafiltered milk. Manuscript profile

Open Access Article

44 - Effect of essential oil of Pistacia atlantica subsp. Kurdica gum on growth of Penicillium citrinum and organoleptic properties of UF-cheese
Sh Ostowar سمیرا Bahramian رضا Salehi

   Nowadays, due to the antioxidant and antimicrobial properties of essential oil and the trend towards the substitution of chemical materials by natural ones, the use of this natural product is prevalent. The essential oil of Pistacia atlantica subsp. kurdica More

   Nowadays, due to the antioxidant and antimicrobial properties of essential oil and the trend towards the substitution of chemical materials by natural ones, the use of this natural product is prevalent. The essential oil of Pistacia atlantica subsp. kurdica is among essential oils which demonstrate antimicrobial activity against some microorganisms. In Iran, the growth of mould on UF-cheese has been a constant problem resulted in the increased number of returns. The most common type of cheese contamination among fungi is Penicillium, especially P. citrinum. This study investigates the effect of P. atlantica subsp. kurdicaP. citrinum in culture media and UF-cheese. According to the results, the essential oil with concentration of 2500 µL/L reduced the growth of P. citrinum in culture medium and its minimum inhibitory concentration was estimated at 3000 µL/L. The effective inhibitory concentration of the essential oil on the growth of fungus on cheese was 24000 µL/L. From the organoleptic point of view, the use of this essential oil in cheese is partly acceptable.   Manuscript profile

Open Access Article

45 - Determination of lead and cadmium contaminations in UF-Cheese and yoghurt produced in Esfahan and GolpayeganPegah Dairy Processing Establishments
الهه Jaberi امیر Shakerian ابراهیم Rahimi

   Milk is a complicated liquid that contains necessary components for the growth of mammalian neonate. Milk can get polluted by heavy metals such as lead and cadmium. In this study, the concentrations of lead and cadmium were measured in 12 yoghurt and 12 UF More

   Milk is a complicated liquid that contains necessary components for the growth of mammalian neonate. Milk can get polluted by heavy metals such as lead and cadmium. In this study, the concentrations of lead and cadmium were measured in 12 yoghurt and 12 UF cheese samples produced in each of the Isfahan and Golpayegan-Pegah Dairy Processing Establishments. The samples were analyzed using atomic absorption spectrometry by furnace according to AOAC instruction. According to the results, lead concentrations (Mean ± SD) in yoghurt and UF cheese samples produced in Isfahan and Golpayegan-Pegah were estimated at 54.96 ± 35.21, 61.65 ± 19.62, 105.38 ± 59.09, 141.94 ± 63.44 μg/Kg, respectively. In the case of cadmium, the concentrations were determined as 19.03 ± 1.23, 16.84 ± 8.08, 53.79 ± 19.29, 37.67 ± 22.58 μg/Kg, respectively. Results revealed a significant difference (P≥0.05) in lead and cadmium concentrations among the cheese samples of the two Dairy Processing Establishments. However, lead and cadmium concentrations in all samples were within the international approved limit (200 ppb).  Manuscript profile

Open Access Article

46 - Quantitative evaluation of the alkaline phosphatase activity in industrial and traditional dairy products supplied in Ahvaz as an indicator of pasteurization
M. Zarei مهدی Pourmahdi Borujeni A. Manafeian

Alkaline phosphatase is an indigenous milk enzyme and is probably, the most important indigenous milk enzyme from a dairy technology viewpoint which is used to determine the efficacy of the pasteurization process. The aim of this study was to assess the alkaline phospha More

Alkaline phosphatase is an indigenous milk enzyme and is probably, the most important indigenous milk enzyme from a dairy technology viewpoint which is used to determine the efficacy of the pasteurization process. The aim of this study was to assess the alkaline phosphatase activity of 200 samples of industrial and traditional yoghurt, ice cream and cheese, as well as raw and pasteurized milk samples. To achieve this purpose, p-nitrophenylphosphate was used as substrate and the amount of liberated p-nitrophenol was measured spectrophotometrically. The amount of liberated p-nitrophenol in all samples of raw milk was very high (6839±4070 µg/ml) but in pasteurized milk samples, the amount was in the range of 0.75-52.96 µg/ml and 88% of the samples had less than 10 µg p-nitrophenol/ml, the maximum permissible limit of p-nitrophenol in pasteurized products. The amount of liberated p-nitrophenol was in the range of 5.68-1210 µg/ml and 2.61-18.22 µg/ml in traditional and industrial cheese samples, respectively and it was estimated at the range of 0.75-26.67 µg/ml and 0.71- 35.82 µg/ml for traditional and industrial ice cream samples, respectively. The lowest alkaline phosphatase activity was observed in both industrial and traditional yoghurt samples. Meanwhile, p-nitrophenol in 12% of industrial cheese, 44% of traditional cheese and 16% of both industrial and traditional ice cream samples was higher than 10 µg/ml which could be due to the inadequate pasteurization of the product or cross contamination with raw milk. The results of the present study showed a need for more strict attention in the pasteurization of milk and its products. Manuscript profile

Open Access Article

47 - Investigating effect of Kelussia Odoratissima Mozaff powder on some microbial and sensation charactristics of Borujerd Domestic cheese
صدریه Sameti وجیهه Fadaei Noghani

Nowadays use of natural antimicrobial compounds such as herbal powders and extracts in food storage is important; therefore, in this study, the antimicrobial effects of plant powder Kelussia Odoratissima Mozaff in at the levels of 0.1, 0.2 and 0.3 on preventing the grow More

Nowadays use of natural antimicrobial compounds such as herbal powders and extracts in food storage is important; therefore, in this study, the antimicrobial effects of plant powder Kelussia Odoratissima Mozaff in at the levels of 0.1, 0.2 and 0.3 on preventing the growth of mold, yeast and coliforms; as well as the, overall acceptability, pH and acidity of Borujerd domestic cheese samples during the cold storage were studied. For this purpose, raw sheep's milk was heated to a temperature of35-37°C, and fungal rennet was added at a rate of0.06%. plants powders studied, after blanching with steam, was added with fungal rennet to milk. After clotting for one hour at room temperature, curds were poured in to a clean cloth to squeeze. After 12hours, the curds were sectioned and transferred to12% salt water, and were stored at 4°C during 60 days.  The findings showed that with increasing the percentage of Kelussia Odoratissima Mozaff powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (p <0.05); and pH significantly increased (p <0.05). Finally, the sample containing 0.1% Kelussia Odoratissima Mozaff had more utility in sensory properties than the others that containing it. Manuscript profile

Open Access Article

48 - Seroprevalence of Escherichia coli in traditional cheeses manufactured in Maragheh rural
سامان Mahdavi

   Coliforms and Escherichia coli are major microbial indicators in the accessing the quality of foodstuffs. The presence of these bacteria in foods is considered as an indication of fecal contamination. E. coli O157:H7 is the most pathogenic strain that is tr More

   Coliforms and Escherichia coli are major microbial indicators in the accessing the quality of foodstuffs. The presence of these bacteria in foods is considered as an indication of fecal contamination. E. coli O157:H7 is the most pathogenic strain that is transmitted to human through animal-foods. This study was performed on 100 traditional cheese samples manufactured in Maragheh rural to determine the seroprevalence of E. coli. The samples were analyzed with standard microbiological methods followed by biochemical confirmatory tests. Afterwards, the isolates were assayed for the detection of O-serotypes using direct agglutination method. Among the 100 cheese samples, E. coli O157serotypewas not detected in any sample. However, other E. coli serotypes including 32 isolates of non-O157 serotypes were detected. Among the isolates, enteropathogenic, enterotoxigenic and enterohaemorhhagic serogruops was also detected.  Manuscript profile

Open Access Article

49 - Antimicrobial effect of Zataria multiflora Boiss. essential oil on Escherichia coli O157:H7 during manufacture and ripening of white brined cheese
KH Mohammadi گیتی Karim SH Hanifian علیرضا Tarinejad رضا Gasemnezhad

Thyme (Zataria multiflora Boiss) cultivated in Iran is extensively used as flavoring agent in dairy products. Also it has antimicrobial effects on the pathogenic bacteria which cause some food borne diseases. The aim of this study was to evaluate the antimicrobial effec More

Thyme (Zataria multiflora Boiss) cultivated in Iran is extensively used as flavoring agent in dairy products. Also it has antimicrobial effects on the pathogenic bacteria which cause some food borne diseases. The aim of this study was to evaluate the antimicrobial effect of this plant’s essential oil on Escherichia coli O157:H7 in white brined cheese, considering the organoleptic properties of cheese. The essential oil of Z. multiflora Boiss. was obtained by hydrodistillation and analyzed by GC/MS. Preliminary sensory tests were carried out to establish the upper level of the essential oil incorporation. At the end of storage time, evaluation of the sensory characteristics of the supplemented cheeses suggested that, Z. multiflora Boiss. essential oil’s concentrations more than 200 ppm in cheese milk had adverse effects on the taste and odor of cheeses. Therefore, further examinations were carried out with 0, 100, 150 and 200 ppm concentrations. The inhibitory effects of different concentrations of the Z. multiflora Boiss. essential oil on E. coli O157:H7 were determined by enumeration of the microorganism on selective media and comparing the bacterial counts in different groups. The inhibitory effect of Z. multiflora Boiss. essential oil at concentration of 200 ppm was higher compared to its lower concentrations and also compared to the control groups. No significant difference (P > 0.05) was observed between the pH values of control groups and treated samples. Incorporation of Z. multiflora Boiss. essential oil at concentration of 200 ppm into cheese milk had significant antibacterial activity (P<0.05). However, when these kinds of essential oil has to be recommended for cheese safety, issue of strong taste and smell should be addressed. Manuscript profile

Open Access Article

50 - Study on the contamination rate of traditional white cheese presented in Tabriz Markets to coliforms and pathogenic Escherichia coli
محمد Pourali-Behzad حمید Mirzaei

   Coliforms are considered as hygienic indicator organisms in foodstuffs and Escherichia is one of its genera. Escherichia coli is the most important species of the genus Escherichia and generally is considered as part of natural bacterial flora of human and More

   Coliforms are considered as hygienic indicator organisms in foodstuffs and Escherichia is one of its genera. Escherichia coli is the most important species of the genus Escherichia and generally is considered as part of natural bacterial flora of human and most animals intestine. Pathogenic Escherichia coli is causative agent of diarrhea in developing countries and areas with poor hygienic condition. The purpose of this study was to investigate the contaminated status of traditional white cheese in Tabriz retails in terms of coliforms, faecal coliforms, Escherichia coli, and pathogenic Escherichia coli. Ninety samples of white cheese were randomly collected from retails of different part of Tabriz. The samples were transferred to the laboratory under refrigerated conditions. Coliforms were counted by means of VRBA with pour plate method at 37±1°C. For Faecal Coliforms Briliant Green Bile broth at 44±0.5 °C were used. For confirming Escherichia coli among coliform bacteria, IMViC tests were applied. Pathogenic Escherichia coli was distinguish by polyvalent antiserums. The results of the study indicated that, the mean of coliforms were estimated at (27.07±1.51) ×105 cfu/ml. The number of coliforms in 88 (98%) samples  was more than the limit allowed by the national standard for Iranian industrial white ripened cheese. Moreover, Sixty-three (70%) of the samples were contaminated to faecal coliforms. Although, 11 (12%) of the samples were contaminated to Escherichia coli, any sample was contaminated to pathogenic Escherichia coli. It can be concluded that, hygienic status of traditional white cheese offered in Tabriz markets was not satisfactory in terms of contamination to coliforms and Escherichia coli is. However, no samples was found positive as pathogenic Escherichia coli.   Manuscript profile

Open Access Article

51 - Isolation and identification of Enterococcus species from fresh and pot cheeses in Khoy area
S. Mahdavi S. Alilou Y. Shafiei

Iran has a long history in the production of various types of traditional cheese in different areas. Amongst, fresh and pot cheeses are very popular due to their organoleptic properties. The objective of this study was to isolate and identify Enterococcus spp. in tradit More

Iran has a long history in the production of various types of traditional cheese in different areas. Amongst, fresh and pot cheeses are very popular due to their organoleptic properties. The objective of this study was to isolate and identify Enterococcus spp. in traditional fresh and pot cheese. For this reason, 22 pot cheese and 28 fresh cheese samples were obtained randomly from the rural areas of Khoy city. Enterococcus species were isolated and identified by biochemical assays. Moreover, salt content and pH value of the cheese samples were determined. The results showed that 95.45% (21/22) of pot cheese and 89.29% (25/28) of the fresh cheese samples were contaminated with E. faecium, meanwhile the other Enterococcus spp. were not isolated. There was no statistically significant relationship between pH, salt and the occurrence of Enterococcus. It could be concluded that the high occurrence rate of E. faecium indicated an unsatisfactory hygienic condition in traditional fresh and pot cheeses produced in Khoy. Manuscript profile

Open Access Article

52 - A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese
حمید Mirzae علی Aligholi nezhad

Lighvan cheese is one of the traditional cheeses which have the most high quantity of use in Iran. It is produced in South East of Tabriz in North West of Iran. The raw milk of ewe together with 20% -30% of goat's milk, without yeast, are used for its production. Its ta More

Lighvan cheese is one of the traditional cheeses which have the most high quantity of use in Iran. It is produced in South East of Tabriz in North West of Iran. The raw milk of ewe together with 20% -30% of goat's milk, without yeast, are used for its production. Its taste is mild salty and its scent is pleasant. The purpose of this study was to investigate the chemical indexes changes including salt percentage, the degree of acidity, pH, dry mater, ashes, and protein during the production and ripening. For this purpose, after coordinating with 10 local cheese producers, one batch from each producer and from each batch 20 tins, weighing 1 kg, which in total was 200 newly packaged cheese were purchased randomly. The tins were kept in special caves for 30 days in the region and then 60 days in refrigerator. In each batch sample of the raw milk, clot after rising and before salting, the cheese during the package time in tin and the cheese sample on 15th, 30th, 60th, and 90th days of ripining was analyzed chemically. The results of the study from the initial days of production to the end of the ripening period indicated the following changes: the rate of fat from 6.8 ± 0.25 in milk to 24.55±0.95 in samples, pH from 5.94± 0.06 in milk to 4.4±0.11 in samples, acidity from 39.4 ± 5.99 D° in milk to 119.4±5.38 in samples, rate of ash from 1.77±0.23 in milk to 8.09±2.32 in samples, the percentage of dry mater from 16.52±0.74 in milk to 43.57±1.34 in samples, and finally the percentage of protein from 4.45±1/12 in milk to 14.2±1.4 in samples. This result suggests that Lighvan cheese has unique characteristics in terms of its alteration procedure and chemical characteristics and based on the standard criterion in Iran, 2344-1, it is white cheese ripened brine in terms of chemical characteristics and fatty cheese in terms of the percentage of fat.  Manuscript profile

Open Access Article

53 - samples Antibiotic resistance profile of Salmonella typhimurium isolated from raw milk and traditional cheese
Maryam Mazhari Mojtaba Bonyadian Hamdallah Moshtaghi

10.30495/jfm.2023.1976067.1801

Salmonella is one of the most important bacteria which cause illnesses, may exist in raw foods. The presence of this bacterium in food also causes a decrease in the quality of productions and a decrease in the economic growth. Milk and its products are among the food th More

Salmonella is one of the most important bacteria which cause illnesses, may exist in raw foods. The presence of this bacterium in food also causes a decrease in the quality of productions and a decrease in the economic growth. Milk and its products are among the food that may contaminate with Salmonella both primarily and secondarily by employees, water, etc., and transmitted to human. In this study, 100 samples of raw milk and 50 samples of traditional cheese from different parts of Chaharmahal and Bakhtiari province were obtained to isolate and identify Salmonella bacteria using microbiological, and polymerase chain reaction tests. Also, the antibiotic resistance of Salmonella isolates was evaluated by the diffusion disk method. The results of microbiological tests showed that 7 samples were contaminated with salmonella. Suspicious isolates included 5 samples belonging to raw milk and 2 samples belonging to traditional cheeses. The results of PCR test revealed that 3 samples of suspected isolates of raw milk (%3) and 1 sample of suspected isolates of traditional cheese (%2) were S. typhimurium. The results of the antibiogram test on Salmonella isolates showed the highest sensitivity to Gentamicin and Ciprofloxacin, and the highest resistance to Ampicillin, Tetracycline and Trimethoprim sulfamethoxazole antibiotics. According to the results of the present study, raw milk and traditional cheeses are contaminated with Salmonella typhimurium, which are resistant to some antibiotics. Although the contamination of raw milk is removed during the heat treatment steps such as pasteurization, boiling or sterilization, traditional cheeses contaminated with this bacterium are considered a potential risk for the health of consumers. Therefore, the examination of traditional dairy products, especially cheese, in terms of preventing the occurrence of diseases in humans seems to be more necessary. Manuscript profile

Open Access Article

54 - Survey of the total microbial count and the rate of contamination to coliform, staphylococcus aureus and mold and yeast in traditional cheese in Birjand during 2015
bizhan baniassadi Ataalah azhdari

Cheese is a fermented milk product with high nutritional value. Traditional cheese has an important role in family meals in Iran and especially in South Khorasan. According to the conditions of production, storage and sale, the possibility of microbial contamination in More

Cheese is a fermented milk product with high nutritional value. Traditional cheese has an important role in family meals in Iran and especially in South Khorasan. According to the conditions of production, storage and sale, the possibility of microbial contamination in this product is very high and so it can cause a variety of food borne diseases in consumers. The aim of This Survey was measurement and determination of microbial contamination in traditional cheeses which were marketed in Birjand. For this propose, Birjand city was divided into four regions (North, South, East and West) and 15 samples of traditional cheese were collected from each region (totally 60 samples) under sterile conditions and studied with standard methods of Iranian national standards organization. Data were analyzed with SPSS software. The statistical analysis of the data showed that the total microbial count (TC) and the rate of contamination with coliforms, staphylococcus aureus and mold and yeast were greater than Iranian standard limits in all samples and also in 93.33% of samples Escherichia coli was isolated. The results obtained in this study concluded that traditional cheese in Birjand has a high microbial contamination and more strict preventive measures are necessary. Manuscript profile

Open Access Article

55 - Listeria isolated from traditional cheeses of Tabriz area: Occurrence, diversity and phenotypic characteristics
Aida Kalantaripour Shahram Hanifian

Contamination of milk and its products with pathogenic organisms such as Listeria could be considered as a health threat for the consumers. The aim of this study was to investigate the occurrence and diversity of Listeia spp. in traditional cheeses of Tabriz area and to More

Contamination of milk and its products with pathogenic organisms such as Listeria could be considered as a health threat for the consumers. The aim of this study was to investigate the occurrence and diversity of Listeia spp. in traditional cheeses of Tabriz area and to assess antibiotic resistance, biofilm formation and thermal-resistance of the isolates. A total number of 100 traditional cheese was collected randomly. Listeria spp. were isolated and identified using conventional culture methods. According to the results, 12 out of 100 cheese samples were found positive for Listeria spp. Amongst, 5 and 7 isolates were identified as monocytogens and ivanovii, respectively. The highest rate of resistance was observed for oxacillin (100%) and nalidixic acid (75%), and the highest rate (100%) of sensitivity was related to cotrimoxazole, tetracycline, gentamicin, erythromycin and vancomycin. Results of biofilm assay reveled that all 5 strains of L. monocytogens produced low amount of biofilm, meanwhile strains of L. ivanovii produced a range (weak, moderate and high) of biofilm level. Based on thermal-resistance outcomes, thermalisation process had insignificant impact on Listeria strains; whereas application of “rapid pasteurization” process for 5 sec, reduced the populations of both Listeia specis to below the detectable limit (P <0.01). In the case of batch pasteurization, two Listeria species demonstrated significant (P <0.01) degree of resitsnce. Since L. monocytogenes, and in a lesser extent L. ivanivi are human pathogens of concern, it was concluded that traditional cheeses of Tabriz area could pose a health hazard dealing with Listeria. Manuscript profile

Open Access Article

56 - Prevalence rate and presence of virulence genes of Escherichia coli O157: H7 in raw milk and traditional cheese at Marand retails
Asgar Nagezadeh Hamid Mirzaei

The aim of this study was to estimate the prevalence rate of Escherichia coli O157: H7 in raw milk and traditional cheese at Marand retails. Moreover, the isolates were assessed for the presence of virulence gene of stx1, stx2, eaeA and hly. For this reason, 100 traditi More

The aim of this study was to estimate the prevalence rate of Escherichia coli O157: H7 in raw milk and traditional cheese at Marand retails. Moreover, the isolates were assessed for the presence of virulence gene of stx1, stx2, eaeA and hly. For this reason, 100 traditional cheese and 50 raw milk samples were collected randomly. The samples were enriched in EC broth containing novobiocin and were isolated on sorbitol MacConkey agar with cefixime and tellurite. The isolates were further assayed by VRBA, tryptone broth and Escherichia coli Chromogenic agar for the lactose fermentation, indole production and beta-glucuronidase activity, respectively. The selected colonies were confirmed by E. coli O157: H7 antiserum and finally the isolates were analyzed for the presence of virulence genes. According to the results, 9% (9/100) of cheese and 10% (5/50) of raw milk samples were found contaminated with sorbitol-negative E. coli. Using the anti-E. coli antiserum, 1 isolate (2%) among the milk samples was confirmed and the presence of virulence genes of eaeA and stx1 were determined by multiplex PCR. With respect to the occurrence of E. coli O157: H7 in raw milk and its high persistence to acidic environment, it was concluded that raw milks and traditional cheeses marketed at Marand could be considered as the potential source of infection to humans. Manuscript profile

Open Access Article

57 - The effect of Satureja khuzestanica essential oil on E.coli in Iranian white cheese
Shima Shahrabi Ali Fazlara Ahmad Zand moghaddam

Escherichia coli is one of the most important members coliforms, which are important in terms of Pathogenicity and toxicity.The aim of this study using of Satureja khuzestanica essential oil as an antibiotic and natural preservatives in a food model (cheese UF) was afte More

Escherichia coli is one of the most important members coliforms, which are important in terms of Pathogenicity and toxicity.The aim of this study using of Satureja khuzestanica essential oil as an antibiotic and natural preservatives in a food model (cheese UF) was after 60 days of storage. The data was analyzed using SPSS 16 and statistical tests One_Way ANOVA and Repeated Measures Define. The effect of Satureja khuzestanica essential oil (in 0.02% and 0.04% concentration) was studied on Escherichia coli with 104 cfu/ml in retentate consumed for cheese making with the blank sample which was not contained essential oil. The concentration of 0.02 and 0.04 % bacteria in the cheese containing the essential oil of 15 keeping up with the other days showed significant difference with the cheese without Satureja khuzestanica essential oil (p Manuscript profile

Open Access Article

58 - Antibacterial effect of methanolic extract of Eryngium Caeruleum and Mentha Spicata on Staphylococcus aureus in a food model at 15˚C
Fatemeh Amini Hamdollah Moshtaghi Maryam Abbasvali

In this interventional investigation, the effect of methanol extract of Eryngium Caeruleum and Mentha Spicata (5% and 10% v/w) on Staphylococcus aureus in soy cheese at 106 cfu/ml at 15˚C for a period of 15 days was studied. Methanol extract of Eryngium caeruleum and Me More

In this interventional investigation, the effect of methanol extract of Eryngium Caeruleum and Mentha Spicata (5% and 10% v/w) on Staphylococcus aureus in soy cheese at 106 cfu/ml at 15˚C for a period of 15 days was studied. Methanol extract of Eryngium caeruleum and Mentha Spicata was prepared by soaking dried plants in 85% methanol. Soy cheese was made through coagulating of soy milk by calcium sulfate. Results were analyzed by one-way variance, ANOVA. In 15˚C, Staphylococcus aureus was faced with reduction in both concentrations (5% and 10% v/w) of methanol extract of E. caeruleum i.e. 1 and 2 log, and in both concentrations (5% and 10% v/w) of methanol extract of M. Spicata i.e. 2 and 4 log, respectively. The antibacterial effect of 10% extract of both of the plants on Staphylococcus aureus was more than 5% extract. Generally, results suggested that Eryngium caeruleum and Mentha Spicata have antibacterial effect, on Staphylococcus aureus. Manuscript profile

Open Access Article

59 - Identification of toxic shock syndrome toxin-1 genes of Staphylococcus aureus isolated from local cheese and cows milk in Tabriz city
jalal Shayegh نسرین پورشفیع Hayedeh Mobin

Identification of toxic shock syndrome toxin-1 genes of Staphylococcus aureus isolated from local cheese and cows milk in Tabriz city Staphylococcus aureus is one of important food poising bacteria. The bacterium cause this poising by produce of the different toxin. Th More

Identification of toxic shock syndrome toxin-1 genes of Staphylococcus aureus isolated from local cheese and cows milk in Tabriz city Staphylococcus aureus is one of important food poising bacteria. The bacterium cause this poising by produce of the different toxin. The aim of this study was determine the presence of toxic shock syndrome gene (tst) of S. aureus isolated from milk and traditional cheese. For this purpose 51 isolates included isolates of bovine milk (23), buffaloes milk (5) and traditional cheese (23) collected and were studies in tst gene by PCR. Among mentioned isolates 2(3.9%) isolates were positive for the tst genes belong to bacteria were isolated from cheese. Results of this study showed low prevalence of tsst-1 producing gene on Dairy products in mentioned area in comparison with similar study. It maybe this isolates harbored the mentioned gene in their genome transmit by worker on food industry Key words: Staphylococcus aureus, TSST-1, milk, cheese, Tabriz. Manuscript profile

Open Access Article

60 - Using micellar casein concentrate (MCC) on efficiency and physicochemical properties of Iranian white brine cheese
somayeh Aghaei Ali Reza Shahab Lavasani peyman Rajaei

White brined cheese is a very popular traditional cheese which is produced in some parts of Iran, this products is usually made from sheep,s, cow,s milk or mixture of two. Back to past several decades, one of the most challenge was increased yield of cheesemaking accord More

White brined cheese is a very popular traditional cheese which is produced in some parts of Iran, this products is usually made from sheep,s, cow,s milk or mixture of two. Back to past several decades, one of the most challenge was increased yield of cheesemaking according to improved quality including chemical composition and sensory properties. So, the aims of this study were to determine physicochemical and sensory properties of white brined cheese supplemented by Micellar Casein Concentrate (MCC). Five treatments were prepared by adding 0,1,2,3 and 4% of MCC to milk used for cheesemaking and physicochemical properties (pH, acidity(dornic), dry matter%, moisture%, ash%, protein%, fat% and yield of cheesemaking) also sensory properties(flavor, color, texture and acceptability scores) were measured over 30 days of ripening period. Statistical analysis for comparison of data was Completely Randomized Design(CRD). Results showed that in parallel to dry matter%, moisture content of all treatments were decreased during 30 days of ripening period and parallel to pH, acidity of all treatments increased until end of ripening period also ash% of all treatments increased during 30 days of ripening period and the highest yield of cheesemaking , protein% and fat% were attributed to T4(containig 4% of MCC). The highest scores for flavor, color, texture and acceptability were attributed to T4(containig 4% of MCC). According to above mentioned, T1 was the best treatment among others and had high similarity to control sample with due attention to physicochemical and sensory properties. Manuscript profile

Open Access Article

61 - Effect of different levels of somatic cell count of cow milk and lipase enzyme on free fatty acids composition and sensory properties of White brined cheese
Hamed Zarei Ali Reza Shahab Lavasani

Manuscript profile

Open Access Article

62 - Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157:H7 during ripening of traditional Lighvan cheese
Mohammad Bafanadeh Zendeh Vadood Razavilar Hamid Mirzaei Khosrow Mohammadi

Vegetable essential oils and their components have anti-bacterial known effects. The aim of this study was to evaluate different concentrations of essential oils of Mentha spicata on the survival rate of Escherichia coli O157: H7 in traditional Lighvan cheese during rip More

Vegetable essential oils and their components have anti-bacterial known effects. The aim of this study was to evaluate different concentrations of essential oils of Mentha spicata on the survival rate of Escherichia coli O157: H7 in traditional Lighvan cheese during ripening. Essential oils were extracted using the Kelevenger apparatus, and they were analyzed by GC/MS. To determine the necessary oil concentration in terms of the organoleptic, sensory evaluation was conducted by a test panel. Cheese samples prepared with the help of local manufacturers based in the village of Lighvan in triplicates, including zero and 100 and 200 ppm from essential oils of Mentha spicataand doses of 103 and 105 CFU/mL from the E. coli O157: H7 bacterium. The numbers of the E. coli O157: H7 bacteria were analyzed during the days 0, 30, 60, and 90 of the ripening period.Mentha spicata essential oils had considerable antimicrobial effects against E. coli O157: H7. Using the vital oils caused a decrease in the numbers of E. coli O157: H7 bacteria in the 90th days of ripening (P<0.05). Using from Mentha spicata at a concentration of 200 ppm can reduce the survival of E. coli O157: H7 in Lighvan cheese. Therefore, it can be argued that the studied essential oil can be used as a natural preservative traditional Lighvan cheese but should be used in concentrations such that do not have any adverse effects on the flavor of food. Manuscript profile

Open Access Article

63 - A study of antimicrobial effects of alcoholic extract and essential oil of caraway (Bunium persicum Boiss) on selected species of bacteria and molds in lactic cheese
Mohammad reza Ali mohammad zadeh Mohammad ali Ali doust Jalil Khandaghi

The detrimental effects of chemical preservatives and the tendency of consumers to use foods without preservatives or with natural preservatives have increased the use of natural antimicrobial compounds, including plant essential oils and extracts in food industries. Co More

The detrimental effects of chemical preservatives and the tendency of consumers to use foods without preservatives or with natural preservatives have increased the use of natural antimicrobial compounds, including plant essential oils and extracts in food industries. Considering the numerous antimicrobial properties of Caraway (Bunium persicum Boiss) and the assumption that its use in lactic cheese increases the shelf life of a product with an acceptable aroma and flavor, in this study the effects of essential oil and alcoholic extract of Caraway on the growth of Staphylococcus aureus, Listeria monocytogenes, E. coli O157, Aspergillus flavus, and Aspergillus niger as well as total counts of mold and yeast were evaluated. Also, its effect on total counts of LABs and sensory properties of cheese was studied. Results showed that this plant was able to delay microbial growth. Caraway showed a more inhibitory effect on the studied microbes in lactic cheese and the antimicrobial activity of the essential oil was higher than the extract so that at the end of storage samples containing 1% essential oil had the lowest count of the target microbes. Comparison of the effect of essential oil and extract on the growth of the studied microbes showed that the Caraway had more effect on the growth control of Aspergillus flavus and Escherichia coli O157in lactic cheese. In the case of lactic acid bacteria, as the shelf life increased, the number of bacteria decreased in the cheese, and decreasing was greater in the control samples. Manuscript profile

Open Access Article

64 - Effect of Cumin (Bunium persicum) essential oil and extract on microbial and chemical properties in traditional lactic cheese
Mahboobeh Rabanifard Javad Tabatabaian Nimavard Reza sharafati chaleshtori

10.30495/jfm.2021.1919469.1693

The aim of this study was to evaluate methanolic extract (ME) and essential oil (EO) of cumin (C) on the chemical, microbial and sensory properties of traditional lactic cheese. In this experimental study, CEO and CME were prepared. The compounds in the CEO were analyze More

The aim of this study was to evaluate methanolic extract (ME) and essential oil (EO) of cumin (C) on the chemical, microbial and sensory properties of traditional lactic cheese. In this experimental study, CEO and CME were prepared. The compounds in the CEO were analyzed by gas chromatography/mass spectrometer and the phenolic content of the CME and CEO by the Folin Ciocalteu method. The cheese treatments containing CEO (125 and 250 ppm), CME (1 and 2%) and control group were prepared. Then, during 60 days of storage of samples, microbial tests including coliform counts, Escherichia coli, Staphylococcus coagulase positive, mold and yeast as well as also, chemical tests including fat, moisture, pH, acidity and salt were performed. Most compounds in CEO were cumin aldehyde (30.40 %), phenylglycol (18.99 %) and γ-terpinene (15.52 %). The phenolic content and antioxidant activity in CME was significantly higher than CEO. Adding CEO and CME to the cheese absorbed less water and salt than the control group, but the fat content increased. During storage, the acidity decreased significantly. The pH has increased slightly during storage and was in accordance with the results obtained by the acidity. The results showed no microbial contamination including coliforms, mold and yeast, E. coli and S. aureus in all groups. Sensorial results demonstrated that there was significant difference between the control group and the CEO groups with the CME groups. The results of this study showed that CEO and CME had high antimicrobial and antioxidant activity in traditional lactic cheese. Manuscript profile

Open Access Article

65 - The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening
Sahar Kheirkhah Foghara sara jafarian Shahin Zomorodi Leila Roozbeh Asghar Khosrowshahi asl

Cheddar cheese is a hard type of cheese. It is coated traditionally by a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, bi More

Cheddar cheese is a hard type of cheese. It is coated traditionally by a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, biodegradable films are receiving more attention. In this study, the effect of edible coating of basil seed mucilage containing zinc oxide nanoparticles (ZnO-NP) in three levels of zero, 0.25 and 0.5% on the quality properties of cheddar cheese was investigated during ripening for 90 days. The results of experiments showed that at the end of ripening, the highest amount of salt and fat and the lowest amount of moisture were related to the sample with mucilage coating containing 0.5% of ZnO-NP. Also, during ripening, in all samples the number of non-starter lactic acid bacteria increased, but the number of starter bacteria increased first and then decreased (p < 0.01). Also, in all treatments, the total number of mesophilic aerobic bacteria, Pseudomonas, mold and yeast increased significantly during storage, which was the lowest in samples with coating containing ZnO-NP (p < 0.01). In addition, ZnO-NP coatings prevented mold growth on the surface of cheddar cheese samples. According to the results obtained of this study, basil seed mucilage containing 0.5% ZnO-NP can be used as a coating in cheddar cheese without any adverse effect on the flavor of cheese. Manuscript profile

Open Access Article

66 - Evaluation of probiotic properties of Enterococcus faecalis and Enterococcus faecium species isolated from Pousti cheese of Gilan province in 2020
Nasrollah Aali Jalil Khandaghi

10.30495/jfm.2022.1931772.1717

Pousti cheese is a traditional dairy product in different parts of our country. Enterococci are among the predominant bacteria in raw milk cheeses, such as pousti cheeses, which are even used in cheese as a starter or probiotic. The aim of this study was to isolate and More

Pousti cheese is a traditional dairy product in different parts of our country. Enterococci are among the predominant bacteria in raw milk cheeses, such as pousti cheeses, which are even used in cheese as a starter or probiotic. The aim of this study was to isolate and identify Enterococcus faecalis and Enterococcus faecium strains with probiotic potential from Pousti cheeses in Gilan province. For this purpose, after isolation and detection of enterococci by phenotypic and biochemical methods, Survival under in-vitro conditions simulating the human GI tract (acid, pepsin, bile and pancreatin), antagonistic properties of isolates and their Auto-aggregation properties, and Co-aggregation with Escherichia coli and Salmonella enterica were evaluated. The results showed the presence of enterococci in 23 cheese samples (76.6%) which were confirmed by confirmational and biochemical tests as 29 isolates of Enterococcus faecium (50%) and 22 isolates of Enterococcus faecalis (37.9%). Totally, 14 samples (27.4%) were able to survive in the presence of acid and pepsin and were selected for the further steps. Finally, 12 isolates well tolerated the presence of bile and pancreatin and their antimicrobial and aggregation properties were evaluated. The isolates showed significant anti-listeria effects and also had a high auto-aggregation power (53.95%) and their co-aggregation effect was higher with Salmonella enterica than Escherichia coli. From the results it can be concluded that some native isolates of Enterococcus faecalis and Enterococcus faecium in Pousti cheese have good potential for use as probiotics. Manuscript profile

Open Access Article

67 - Detection and antibiotic resistance pattern of Listeria monocytogenes strains isolated from curd and cheese
Rahil Kiyanpour Berjoee Hassan Momtaz Lida Lotfollahi zahra bamzaheh

10.30495/jfm.2022.1943942.1741

Listeria monocytogenes is a foodborne pathogen that causes listeriosis in humans and animals. Microbial contamination of food usually leads to widespread food poisoning in the form of widespread epidemics in the region, which is very significant in terms of public healt More

Listeria monocytogenes is a foodborne pathogen that causes listeriosis in humans and animals. Microbial contamination of food usually leads to widespread food poisoning in the form of widespread epidemics in the region, which is very significant in terms of public health and is one of the most important issues in developing countries. The aim of this study was to determine the contamination of Listeria monocytogenes in dairy products using culture method and final confirmation by PCR method. In this study, 150 different dairy samples offered in the market were purchased randomly. The samples were transferred to the laboratory under hygienic conditions and examined. In addition to culture medium experiments, positive samples were evaluated for final confirmation and identification of the pathogen by molecular PCR.14 (9.33%) positive samples including 6 samples of white cheese (4%), 4 samples of cream cheese (2.6%), and 3 samples of curd (2%) were positive for contamination. Antimicrobial susceptibility to 16 antibiotics was highly sensitive to clindamycin (47.37%). It is noteworthy that it was resistant to several drugs.The presence of Listeria monocytogenes in dairy products (cheese, cream cheese, and whey) was proven. Based on the results, people who consume contaminated dairy products are at potential risk of listeriosis. As a result, food safety authorities must establish an effective standard for examining the presence of Listeria in food. Manuscript profile

Open Access Article

68 - Investigation of lactobacilli isolated from traditional Maragheh cheese and evaluation of their acid production capacity at different times and temperatures
omid mirzaei tash Mohammad Ali Shabkhiz

10.30495/jfm.2022.1831690.1442

Probiotic bacteria are microbial food supplements that are present in appropriate amounts in the digestive system and are beneficial to human health. Emong the probiotic bacteria, lactobacillus most common type of bacteria that are in dairy products and production lacti More

Probiotic bacteria are microbial food supplements that are present in appropriate amounts in the digestive system and are beneficial to human health. Emong the probiotic bacteria, lactobacillus most common type of bacteria that are in dairy products and production lactic acid during the fermentation. The aim of this study was to isolate and identify of lactobacillus from bacteria flora of traditional Maragheh cheese and determine the technological properties their lipolitic and proteolitic activity. For this purpose lactic bacteria isolated by common methods of cultivation and identification according to PCR and biochemical properties and then done supplementary tests for full recognition present isolates such warm coloration, oxidase, catalase test, and ability of acid production and pH changes by lactobacillus evaluated during different times and optimum temperature for growth. The results showed that in all samples, the acidity increased significantly (P <0.05) and the pH decreased over time. Acidity increased significantly (P <0.05) in all samples and in temperature 30, 37, 42, 45c and during 0, 4,8,24,48 h and observed in 48 to 72 h in several samples low decrease and also pH was regular decrease in all samples and high temperature to 48 h and in 48 to 72 h in most samples and temperatures were fixed amount. Therefore, Maragheh traditional cheese is a valuable source of Lactobacillus bacteria, which allows consumers to find a new way to enjoy health. Manuscript profile

Open Access Article

69 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in Culture media and Iranian White Cheese
Ali Ehsani Mojtaba Raeisi Alijan Tabarraei Farhad Nik Nezhad Hossein Naghili Majid Aminzare

The aim of this study is to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. At first phase, Minimum Inhibitory Concentrations (MIC) of Bu More

The aim of this study is to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. At first phase, Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L.monocytogenes. They were divided as a control and other samples that have values of 2500, 5000 and 10000 µg/ml of BHA, and combination of 2500, 5000 and 10000 µg/ml of BHA and EDTA. In the next phase of the study, bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of  S.typhimurium and L. monocytogenes in culture media and Iranian white cheese.This study demonstrated that BHA can be used for increase shelf life of Iranian white cheese. Manuscript profile

Open Access Article

70 - Study of the contamination of traditional cheeses produced in Maragheh city to Escherichia coli O157:H7
Saman Mahdavi

Abstract This study was conducted in villages of Maragheh city to determine the contamination of Escherichia coli O157:H7 in traditional cheeses. A total of 100 cheese samples were cultured in Tryptic soy broth containing cefixime and then they were transferred to Mac More

Abstract This study was conducted in villages of Maragheh city to determine the contamination of Escherichia coli O157:H7 in traditional cheeses. A total of 100 cheese samples were cultured in Tryptic soy broth containing cefixime and then they were transferred to Mac conkey sorbitol agar containing cefixime and potassium tellurite. Suspicious colonies were stained (Gram staining) and identified by IMVC and other tests. Isolated Escherichia coli were tested for detection of O and H serotypes by direct agglutination method. Cheese samples were also tested for pH and NaCl content. Antibiogram test was done on Escherichia coli isolates by Kirby-bauer’s method. No Escherichia coli O157:H7was detected in the studied samples. In this study, other serotypes of Escherichia coli were isolated containing 32 non O157 serotypes. These serotypes including, Enteropathogenic (O55, O127, O86, O114, O44, O126, O125), Enterotoxigenic (O20, O128) and Verotoxigenic (O26, O111). All of the isolated strains were resistant to Ampicillin and Polymyxin B. The effect of prevalence ratio of Escherichia coli serotypes from pH and NaCl content was not significant statistically (p>0.05). From the results of this study it seems that traditional cheese could be a potent carrier to transmit the various serotype of Escherichia coli and cause disease in human. Manuscript profile

Open Access Article

71 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in culture media and Iranian White Cheese
Ali Ehsani Mojtaba Raeisi Alijan Tabarraei Farhad Nik Nezhad Hossein Naghili Majid Aminzare

Abstract The aim of this study was to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian White Cheese. At the first phase, Minimum Inhibitory Concentratio More

Abstract The aim of this study was to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian White Cheese. At the first phase, Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L. monocytogenes. They were divided as a control and other samples that have values of 2500, 5000 and 10000 μg/ml of BHA, and combination of 2500, 5000 and 10000 μg/ml of BHA and EDTA. In the next phase of study, bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. This study demonstrated that BHA can be used for increase shelf life of Iranian white cheese Manuscript profile

Open Access Article

72 - Physical Form of Concentrate for Lactating Murciano-Granadina Dairy Goats: Feed Intake and Sorting, Milk Production, and Blood Metabolites
M.H. Khabbazan H. Amanlou D. Zahmatkesh E. Mahjoubi A. Nikkhah

Manuscript profile

Open Access Article

73 - Comparison of xanthan biopolymer production in mutant strains of Xanthomonas citri sub sp. citri by using cheese whey
Roya Moravej Mehrdad Azin Seyed Mehdi Alavi

10.30495/jmw.2021.690457

Background & Objectives: Xanthan gum is produced by Xanthomonas bacteria. This gum is    widely used in various industries. Random mutagenesis of xanthan-producing strains can increase xanthan production capacity several times. This study aimed to eva More

Background & Objectives: Xanthan gum is produced by Xanthomonas bacteria. This gum is    widely used in various industries. Random mutagenesis of xanthan-producing strains can increase xanthan production capacity several times. This study aimed to evaluate Xanthomonas mutant strains with high xanthan production capacity.Materials & Methods: The native strain of Xanthomonas citri K37 was affected by nitrogenic acid mutagen and after initial screening, the mutant strains were selected based on the appearance and diameter of the colony formed on the c dye medium. Whey-based production medium was used to produce xanthan gum and then production indices such as beta-galactosidase activity, sugar      consumption, production rate, and viscosity of xanthan gum were selected in selected mutant strains.Results: A total of 8 mutant strains were selected among all treated colonies. Two high-yielding strains named R3 and R8 and two low-yielding strains called M2 and M6 were selected to        evaluate the activity of beta-galactosidase enzyme and glucose consumption. Strain R3 increased viscosity and amount of xanthan compared to wild strain equivalent to 200 cp and 2 g / l,           respectively, and mutant M6 lost the ability to produce xanthan.Conclusion: From the native Xanthomonas citri K37 isolate, a new R3 strain was created during mutagenesis, which can be effective in low cost cheese whey as a xanthan-producing strain.  Manuscript profile

Open Access Article

74 - Study of the frequency tetA, tetB, tetC, cat3 and floR genes and their role in multidrug resistance in Salmonella enteritidis isolated from traditional cheeses
Elham Doosti Abbas Doosti Ebrahim Rahimi

Background & Objectives: Salmonella is a member of Enterobacteriaceae. Dairy products, such as cheese, are one of the environmental sources of these bacteria. This study was performed to isolate Salmonella enteritidis collected from traditional cheese produced in Ch More

Background & Objectives: Salmonella is a member of Enterobacteriaceae. Dairy products, such as cheese, are one of the environmental sources of these bacteria. This study was performed to isolate Salmonella enteritidis collected from traditional cheese produced in Chaharmahal va Bakhtiari province, and also to study the frequency of associated gene with drug resistance. Materials & Methods: In this cross-sectional study, 100 samples of traditional cheese were collected from Chaharmahal va Bakhtiari province. Bacterial culture and biochemical tests were used to isolate and identify Salmonella strains. PCR assay was used for final diagnosis of Salmonella genus and direct detection of S. Enteritidis, and also to study the frequency of tetA, tetB, tetC, cat3 and floR genes. The Kirby-Bauer disk diffusion method was used to perform the antibiogram tests. Results: Overall,  32 (32%) cases out of 100 samples were detected as Salmonella contamination. Of these, 10% (31/25 cases) of samples belonged to S. enteritidis. The highest frequency of antibiotic gene resistant belonged to tetC (70%). The highest antibiotic resistance (100%) was related to tetracycline and the highest sensitivity (100%) was related to cefotaxime. Conclusion: The results of present study showed that S. enteritidis carry high frequencies of antibiotic resistance genes. The presence of high resistance to chloramphenicol and tetracycline can be because of the presence of these genes. Manuscript profile

Open Access Article

75 - Frequency of Listeria species from raw milk, traditional cheese and ice-cream in Shahrekord and Shiraz
Ebrahim Rahimi Asma Behzadnia Amir Shakerian Hassan Momtaz

Background and Objective: Listeria bacteria are widespread and commonly found in soil, sewage, dust and water. Listeria monocytogenes and the other Listeria species have been isolated from a variety of raw and processed foods as well. The objective of this study was to More

Background and Objective: Listeria bacteria are widespread and commonly found in soil, sewage, dust and water. Listeria monocytogenes and the other Listeria species have been isolated from a variety of raw and processed foods as well. The objective of this study was to determine the prevalence of Listeria spp. in retail stores located retail raw milk, traditional cheese and ice-cream in Shahrekord and Shiraz. Materials and Methods: A total of 178 samples of raw cow milk (n=45), raw goat milk (n=32), traditional cheese (n=41) and traditional ice-cream (n=60) collected randomly. All the samples were evaluated for the presence of Listeria spp. by using standard cultural methods, then confirmed with Polymerase Chain Reaction (PCR). Results: Based on conventional bacteriologic tests, 24 of 178 samples (13.5%) were positive for Listeria spp. The prevalence of Listeria in raw cow milk, raw goat milk, traditional cheese and traditional ice-cream were 11.1%, 3.1%, 24.4% and 13.3%, respectively. The most species isolated was L. innocua (62.5%) and the others were L. monocytogenes (37.5%). Conclusion: Our results indicate the potential risk of infection with Listeria among people who consume raw and unpasteurized dairy products. Further intensive studies is suggested to evaluate of the prevalence of Listeria spp. in the other food products especially ready to eat foods. Manuscript profile

Open Access Article

76 - Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil
Majid Keyvani Marzieh Bolandi

10.22034/jchr.2018.544089

Manuscript profile

Open Access Article

77 - Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
Hajar Rahimi Peyman Ghajarbygi Saeed Shahsavari Mostafa kazemi Razzagh Mahmoudi

10.22034/jchr.2020.1880906.1055

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Open Access Article

78 - Identification of Volatile Compounds Originating from Secondary Contamination and Packaging Materials in UF and White Brine Cheeses
Narges Sabouri Yadollah Yamini .M. R Ehsani bakhoda hossein

Background: Identification of volatile contaminants migrating from packaging aids quality evaluation of packaged foods. Soft cheeses can undergo such migration-based contamination on storage. Methods: White brine and ultrafiltrated (UF) cheeses in packages were stored More

Background: Identification of volatile contaminants migrating from packaging aids quality evaluation of packaged foods. Soft cheeses can undergo such migration-based contamination on storage. Methods: White brine and ultrafiltrated (UF) cheeses in packages were stored for 90 days at 4 degrees Celsius (°C). Headspace-solid phase microextraction (HS-SPME) using polysulfone and mesoporous carbon nitride (MCN/Polysulfone) fiber coupled to gas chromatography-mass spectrometry (GC-MS) was used to extract and analyze volatile compounds. Migration-based contaminants exclusively present in stored versus fresh cheeses were identified through National Institute of Standards and Technology (NIST) library matching. Results: In total 23 unwanted volatile contaminants originating from contamination/packaging were identified, including 19 compounds in white brine` cheese (phthalates, benzenecarboxylic acids, etc.) and 13 compounds in UF cheese (phthalates, benzenecarboxylic acids, triazenes, oximes, etc.). More migrants were observed in white brine cheese. Compounds also differed based on SPME extraction method. Conclusion: Prolonged storage induced migration of volatile contaminants from probable packaging sources into soft cheeses. Future research should focus on refining volatile organic compound (VOC)-based detection methods to enhance early identification of spoilage and pathogenic microorganisms in cheese production. Manuscript profile

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