در هنگام جستجو کلمه در قسمت عنوان میتوانید کلمات مورد جستجو را با کاراکتر (-) جدا کنید.
کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Cheese,Flavoring Agents,Piper Nigrum,Food Preservation
- چکیده:
- چکیده انگلیسی: The recent tendency in cheese production is to produce flavored cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery cheese compared to the control sample indicated that the peppery cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control cheese. The obtained results showed that the peppery cheese could keep the product quality better than the control cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors.
- انتشار مقاله: 20-07-1398
- نویسندگان: Hajar Rahimi,Peyman Ghajarbygi,Saeed Shahsavari,Mostafa Kazemi,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Iran,Milk,Public health,Seasonal variation,Qazvin,Psychrotrophic microorganisms
- چکیده:
- چکیده انگلیسی: Although milk and dairy products are considered as nutritious food for human, it serves as a beneficent medium for the growth of many microorganisms such as psychrotrophic microorganisms (PMs). PMs can be affected by the milk quality and dairy products by production thermostable enzymes. The present study aimed to evaluated the psychrotrophic microorganisms count (PMsC) of raw cow milk samples in milk collection centers. A total of 60 raw cow milk samples were collected from 15 main milk collection centers located in Qazvin, Iran for a period of one year (four seasons). The mean±SD of PMs, Ph, and acidity levels for a period of one year was 4.83±0.43 Log10 CFU/ml, 6.30±0.41, and 20.13±3.21°D, respectively. PMsC, Ph, and acidity levels in cold seasons (autumn and winter) were greater than warm seasons (spring and summer). It may be expected that PMs values can affect the pH and acidity levels while no significant relationship (P>0.05) was found among PMs, Ph, and acidity levels. Seasonal variations had a significant effect (P<0.05) on PMs values while seasonal variations had no significant effect (P>0.05) on the pH and acidity levels. 55% (33 out of 60) of milk samples were in the accepted limit. Milk quality properties in Qazvin in terms of PMs were relatively within the hygienic standards limit.
- انتشار مقاله: 16-01-1398
- نویسندگان: Masoud Kazeminia,Razzagh Mahmoudi,Peyman Ghajarbygi,Shagahyegh Moosavi
- مشاهده