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OJVRTM

Online Journal of Veterinary Research©

Volume 21(8):517-522, 2017.


 Properties and microbiology of raw cow, sheep and goat dairy products collected in spring and summer.

 

Yasser Shahbazi (DVM, DVSc)

 

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran

 

ABSTRACT

 

Shahbazi Y., Properties and microbiology of cow, sheep and goat dairy products collected in spring and summer, Onl J Vet Res.,  21(8):517-522, 2017. Chemical and microbial properties in 40 samples each of raw cow, goat, sheep milk and cheese, collected weekly during spring and summer (Iran) are described. Differences between species milk fat and protein content were found but season had no effect on any parameter. Total viable microbe counts and Enterobacteriacae were highest in goat milk whereas Pseudomonas spp. and yeast-mold were highest in cow milk. Bacteria isolated from raw milk included Bacillus cereus, Escherichia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Brucella melitensis and Yersinia entrocolitica. Pathogens isolated from cheese were S. aureus, E. coli, Y. entrocolitica and Salmonella. Findings suggested that raw milk could have pathogenic bacteria. None of the parameters measured were affected by season.

 

Keywords: Physicochemical properties; Microbial quality; Raw milk; Kermanshah; Iran.


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