Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk

Y Shahbazi,N Shavisi

doi:10.29252/jfqhc.5.3.109

Abstract

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk

Highlights

One of the most well-known Iranian traditional cheeses is Koozeh, which is typically produced in the Urmia region located in West Azarbaijan province, North-West ofIran (Hassanzadazar et al, 2012)
The results obtained from NaCl treatments demonstrated that the NaCl concentrations of 8, 12, and 15% significantly affect the inactivation of L. monocytogenes (p
The results presented in this work showed that time of ripening significantly influenced the behaviour of L. monocytogenes in Iranian traditional Koozeh cheese (p

Summary

Introduction

One of the most well-known Iranian traditional cheeses is Koozeh, which is typically produced in the Urmia region located in West Azarbaijan province, North-West ofIran (Hassanzadazar et al, 2012). Fate of Listeria monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Shahbazi and Shavisi: Fate of Listeria monocytogenes in Koozeh Cheese al., 2017). The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different concentrations of NaCl (0, 8, 12, and 15%) on the survival of L. monocytogenes in the Koozeh cheese. L. monocytogenes counts were decreased during ripening of Koozeh cheese under adverse conditions such as high salt concentrations and high temperatures. Since Iranian Koozeh cheese is made from raw and unpasteurized milk, there are still some concerns about health risk of L. monocytogenes in this product. The effects of temperature and salting parameters on the sensorial properties of Koozeh cheese should be investigated in future

Methods

Results

Discussion

Conclusion