IDF International Symposium on Sheep, Goat and other non-Cow Milk , 2011-05-16

Title : ( The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening )

Authors: Elnaz Milani , Arash Koocheki , Marzieh Moeenfard , Sayed Ali Mortazavi ,

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Abstract

Kurdish cheese, has been traditionally manufactured from whole raw cow milk or sheep milk or both of them in the East of Iran and ripened in goat’s skin bags, and whose organoleptic make it highly esteemed. One of the important micro-organisms in cheese is the coliform group of bacteria. The microbial counts of cheese made from raw milk are higher than the ones made from pasteurized milk. Insufficient pasteurization and bacterial contamination activate pathogenic micro-organisms during the maturation period. Pathogenic bacteria from the Enterobacteriacaeae family are an important group for human health and if the violation of sanitation rules in our country is considered, it is clear that bacteria that may occur in milk have great potential for causing disease. The aim of this study was providing a better knowledge of microbiological characteristics unripened cheese and investigation it changes during 60 days ripening in local condition. The enumeration of total coliforms was performed on Violet Red Bile (VRBA) incubated at 31±1ºC for 24±2h. Faecal coliforms were detected from those colonies considered as total coliforms in VRBA, transferred to Brilliant Green Bile Broth (BGBB) and incubated at 44±0.5ºC for 24-48h. From positive cultures, sub-cultures were made on eosin methylene blue lactose sucrose (EMBA) and incubated at 35±1ºC for 24h. E. coli isolates were biochemically characterized by IMVIC tests. Yeast and molds were enumerated on Potato Dextrose Agar acidified with 10% tartaric acid, following the surface plate method and incubated at 22-25 ºC for 5-7 days. The microorganism count was mainly influenced by ripening time. Our results showed that, After 20 day ripening the numbers of micro-organisms reach their maximum and coliforms were the predominant groups and E.coli was found also in cheeses that didn’t ripened a lot. But, at the end of the ripening period, No coliforms were detected in the cheese samples, confirming that these were not contaminated with undesirable flora. Moulds and yeasts increased gradually and then remained constant in ending days. However no pathogenic micro-organisms were found in samples that pass their ripening periods totally.

Keywords

, Kurdish cheese, Total coliform bacteria count, E.coli, Moulds and yeasts count Poster S3.40
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@inproceedings{paperid:1022223,
author = {Elnaz Milani and Koocheki, Arash and Moeenfard, Marzieh and Mortazavi, Sayed Ali},
title = {The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening},
booktitle = {IDF International Symposium on Sheep, Goat and other non-Cow Milk},
year = {2011},
location = {آتن},
keywords = {Kurdish cheese; Total coliform bacteria count; E.coli; Moulds and yeasts count Poster S3.40},
}

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%0 Conference Proceedings
%T The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening
%A Elnaz Milani
%A Koocheki, Arash
%A Moeenfard, Marzieh
%A Mortazavi, Sayed Ali
%J IDF International Symposium on Sheep, Goat and other non-Cow Milk
%D 2011

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