Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran
Background: The production of milk and dairy products is an important part of Iran’s economy. Traditional products such as dairy products due to poor hygienic conditions during storage, improper heat treatment, and secondary pollution can be a suitable medium for the growth, reproduction as well as...
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| Format: | Article |
| Language: | English |
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Shiraz University of Medical Sciences
2025-03-01
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| Series: | International Journal of Nutrition Sciences |
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| Online Access: | https://ijns.sums.ac.ir/article_50836_cc69fee57a41aa3cc619282b611d33f8.pdf |
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| author | Raheleh Najafi Seraji Marjan Majdinasab Mohammad-Taghi Golmakani Maryam Esfandiari Mohammad Hadi Eskandari |
| author_facet | Raheleh Najafi Seraji Marjan Majdinasab Mohammad-Taghi Golmakani Maryam Esfandiari Mohammad Hadi Eskandari |
| author_sort | Raheleh Najafi Seraji |
| collection | DOAJ |
| description | Background: The production of milk and dairy products is an important part of Iran’s economy. Traditional products such as dairy products due to poor hygienic conditions during storage, improper heat treatment, and secondary pollution can be a suitable medium for the growth, reproduction as well as transmission of a wide range of microbial pathogens. This study aimed to investigate the physical, chemical, and microbial properties of traditional dairy products of Shiraz in comparison with the Iran National Standards Organization (INSO).Methods: In an experimental study, 130 samples of traditional dairy products were randomly purchased from retail markets in Shiraz, southern Iran. The traditional dairy products included 25 samples of cheeses, 25 pieces of kashk, 25 dishes of yogurt, 25 bottle of dough, 15 package of butter, and 15 vessel of sarshir (cream). The test methods were based on Iranian Standard Organization.Results: High microbial contamination, presence of heavy metals, adulterations, and out-of-standard physical properties were observed in some traditional dairy products.Conclusion: There were two categories of food safety concerns in dairy products including microbiological and chemical hazards such as primarily foodborne pathogens and chemical-related concerns such as antibiotics, pesticides, and herbicides. Therefore, to prevent microbial and chemical contaminations, several management programs are required to improve the quality of milk and dairy products. Continuous monitoring of dairy products and their distribution units should be one of the essential programs for policy makers and health officials. |
| format | Article |
| id | doaj-art-4801e82f277f450bb41aeefa37185c9e |
| institution | DOAJ |
| issn | 2538-1873 2538-2829 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Shiraz University of Medical Sciences |
| record_format | Article |
| series | International Journal of Nutrition Sciences |
| spelling | doaj-art-4801e82f277f450bb41aeefa37185c9e2025-08-20T03:16:07ZengShiraz University of Medical SciencesInternational Journal of Nutrition Sciences2538-18732538-28292025-03-0110115416210.30476/ijns.2025.102134.131350836Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern IranRaheleh Najafi Seraji0Marjan Majdinasab1Mohammad-Taghi Golmakani2Maryam Esfandiari3Mohammad Hadi Eskandari4Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranBackground: The production of milk and dairy products is an important part of Iran’s economy. Traditional products such as dairy products due to poor hygienic conditions during storage, improper heat treatment, and secondary pollution can be a suitable medium for the growth, reproduction as well as transmission of a wide range of microbial pathogens. This study aimed to investigate the physical, chemical, and microbial properties of traditional dairy products of Shiraz in comparison with the Iran National Standards Organization (INSO).Methods: In an experimental study, 130 samples of traditional dairy products were randomly purchased from retail markets in Shiraz, southern Iran. The traditional dairy products included 25 samples of cheeses, 25 pieces of kashk, 25 dishes of yogurt, 25 bottle of dough, 15 package of butter, and 15 vessel of sarshir (cream). The test methods were based on Iranian Standard Organization.Results: High microbial contamination, presence of heavy metals, adulterations, and out-of-standard physical properties were observed in some traditional dairy products.Conclusion: There were two categories of food safety concerns in dairy products including microbiological and chemical hazards such as primarily foodborne pathogens and chemical-related concerns such as antibiotics, pesticides, and herbicides. Therefore, to prevent microbial and chemical contaminations, several management programs are required to improve the quality of milk and dairy products. Continuous monitoring of dairy products and their distribution units should be one of the essential programs for policy makers and health officials.https://ijns.sums.ac.ir/article_50836_cc69fee57a41aa3cc619282b611d33f8.pdftraditional dairy productsmicrobial analysisphysicochemical analysisiran |
| spellingShingle | Raheleh Najafi Seraji Marjan Majdinasab Mohammad-Taghi Golmakani Maryam Esfandiari Mohammad Hadi Eskandari Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran International Journal of Nutrition Sciences traditional dairy products microbial analysis physicochemical analysis iran |
| title | Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran |
| title_full | Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran |
| title_fullStr | Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran |
| title_full_unstemmed | Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran |
| title_short | Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran |
| title_sort | microbiological and physicochemical analysis of traditional dairy products in shiraz southern iran |
| topic | traditional dairy products microbial analysis physicochemical analysis iran |
| url | https://ijns.sums.ac.ir/article_50836_cc69fee57a41aa3cc619282b611d33f8.pdf |
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