The Survey of Microbiological Contamination of Pitcher Cheese in West Azarbayjan Province, Iran
The Survey of Microbiological Contamination of Pitcher Cheese in West Azarbayjan Province, Iran作者机构：Islamic Azad University Tehran Branch Tehran *** Iran Payame Noor University Bahar Branch Bahar *** Iran Shahid Maghsoodi Teachers Training College Hamedan Iran Department of Microbiology Veterinary Medicine Faculty Tehran University Tehran 645314155 Iran
出 版 物：《Journal of Life Sciences》 (生命科学（英文版）)
年 卷 期：2012年第6卷第3期
页 面：248-252页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 083002[工学-环境工程] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 07[理学] 08[工学] 09[农学] 0903[农学-农业资源与环境] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 0713[理学-生态学]
主 题：Pitcher cheese E. coli coliform mold and yeast staphylococc.
摘 要：Milk acts as a suitable peripheral culture for growth and propagation of different kinds of micro organisms. During the process of producing cheese, some micro organisms such as Escherichia coli, Coliform, Staphylococcus, Mold and Yeast may cause its contamination. In respect to the fact that pitcher cheese is produced in traditional way in different regions in West Azarbayjan, the aim of this research is examining the rate of contamination of pitcher cheese in West Azarbayjan. About 42 samples of pitcher cheese were gathered under strill condition from different parts of West Azarbayjan. In order to study microbes contamination, the samples were examined by standard microbiologic ways in laboratory from the 42 samples of pitcher cheese, four samples were contaminated by Staphylococcus aureus coagulase positive, 16 samples were contaminated by E. Coli, 21 samples by Coliform, 17 samples by mold and yeast. The producing and delivering should be controlled because of the rate of contamination in pitcher cheese and this kind of cheese should be produced in half industrial way by controlling and making special facilities for pitcher cheese producers.
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