بررسی ویژگی‌های شیمیایی و میکروبی پنیر سنتی کوزه‌ای(کوپه) استان کردستان

مشاک, زهره; روشنی, جواد

doi:10.35066/J040.2019.326

بررسی ویژگی‌های شیمیایی و میکروبی پنیر سنتی کوزه‌ای(کوپه) استان کردستان

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی کرج

10.35066/J040.2019.326

چکیده

پنیر کوزه‌ای نوعی پنیر با بافت نیمه سخت و کرم رنگ است که دارای مقدار زیادی چربی و عطر و طعم تند بوده و در نواحی غرب و شمال غربی ایران به صورت سنتی تولید می‌شود. هدف این مطالعه بررسی شاخص‌های شیمیایی و میکروبی در نمونه‌های پنیر کوزه‌ای استان کردستان بود. تعداد 84 نمونه پنیر سنتی کوزه‌ای در فصل زمستان 1397، از شهرهای سقز، بانه و سنندج به صورت تصادفی جمع‌آوری شد. آزمون‌های شیمیایی شامل اندازه‌گیری ماده خشک، اسیدیته، pH، چربی، پروتئین، خاکستر، نمک، کلسیم و فسفر و آزمون‌های میکروبی شامل شمارش کلی‌فرم‌ها و کپک و مخمر و شناسایی میکروارگانیسم‌های اشریشیا کلی، استافیلوکوکوس ارئوس، سالمونلا و لیستریا مونوسیتوژنز در نمونه‌های پنیر کوزه‌ای بود. میانگین ماده خشک 25/57 درصد، pH59/5، اسیدیته 69/83 درجه دورنیک، پروتئین 01/43 درصد، چربی 52/22 درصد، خاکستر 58/10 درصد، نمک 79/6 درصد، کلسیم 02/1 ‌گرم در 100 گرم و فسفر 67/0 ‌گرم در 100 گرم بود. آلودگی به سالمونلا و لیستریا مونوسیتوژنز در هیچ کدام از نمونه‌ها مشاهده نشد و آلودگی به کلی‌فرم 2/45 درصد، اشریشیا کلی 0/31 درصد، کپک و مخمر 8/23 درصد و استافیلوکوکوس ارئوس 9/11 درصد بود. پنیر کوزه‌ای استان کردستان سرشار از منابع پروتئین، کلسیم و فسفر بوده و ارزش غذایی بالایی دارد. اما از نظر میکروبی (استافیلوکوکوس آرئوس، کلی‌فرم، اشریشیا کلی وکپک و مخمر) غیرقابل قبول بوده و فرایند تولید و عرضه آن نیازمند نظارت‌های بهداشتی است. تولید صنعتی پنیر کوزه‌ای می‌تواند به بهبود کیفیت بهداشتی آن کمک نموده، منجر به گسترش عرضه این فراورده سودمند در ایران و سایر کشورها شود.

کلیدواژه‌ها

20.1001.1.26454491.1398.2.1.8.6

عنوان مقاله [English]

The survey of chemical and microbial characteristics of traditional Koozeh- Cheese (Koopeh) in Kurdistan province

نویسندگان [English]

Zohreh Mashak
Javad Rooshani

Department of food hygiene and quality control;Veterinary college;Islamic Azad University;karaj;Iran

چکیده [English]

Koozehee Cheese is a cheese with a semi-hard and creamy color that is rich in fat and spicy flavors and is produced traditionally in west and north-west of Iran. The aim of this study was to evaluate the chemical and microbial characteristics in Koozeh Cheese samples of Kurdistan Province. A total of 84 samples of traditional Koozehee Cheese were collected from the Saqez, Baneh and Sanandaj Cities, randomly in winter. Chemical tests included dry matter, acidity, pH, fat, protein, ash, salt, calcium and phosphorus measurement, and microbial tests included coliform counting and yeast and mold counting, and identification of E. coli, S. aureus, Salmonella and L. monocytogenes in Koozeh Cheese samples. Mean of dry matter was 57.25%, pH was 5.59, acidity was 83.69 Dornic degrees, protein level was 43.01%, fat level was 22.52%, ash level was 10.58%, salt level was 6.79%, calcium level was 1.02 g/100g and phosphorus level was 0.67 g/100g. Contamination of Salmonella and L. monocytogenes were not observed in any of the samples, and the infection with coliform was 45.2%, E. coli was 31.0%, yeast and mold was 23.8%, and S. aureus was 11.9%. Koozeh cheese of Kurdistan province is rich in protein, calcium and phosphorus sources, and has a high nutritional value. But it is unaccepted for microbial characteristics (S. aureus, coliform, E. coli, yeast and mold) and its production and supply process requires a health monitoring. The industrial production of Koozeh Cheese can improve its health; also, it can lead to expansion of the supply of this beneficial product in Iran and the other countries.

کلیدواژه‌ها [English]

Koozeh cheese
Kurdistan province
chemical characteristics
microbial characteristics

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