Microbiological and Physicochemical Analysis of Traditional Dairy Products in Shiraz, Southern Iran

Document Type : Original Article

Authors

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

10.30476/ijns.2025.102134.1313

Abstract

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.

Highlights

Mohammad-Taghi Golmakani (Google Scholar)

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