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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.