Iranian Dairy Products Research Articles

Consumers’ awareness and perceptions regarding functional dairy products in Iran

PurposeFunctional dairy products market has been growing steadily in Iran. Awareness and perception related to these products has an important role in consumers’ acceptance and subsequently long-term marketplace success of these products. The purpose of this paper is to fill the knowledge gap in this regard, study conducted in Iran.Design/methodology/approachThe theory of social marketing served as the framework of the study. Qualitative data were collected via eight semi-structured focus group discussions (FGDs), between May and September 2014. Participants were 65 women (44 housewives and 21 employed women), aged 23-68 years, selected by purposive sampling, with a maximum diversity. All FGDs were audio recorded and transcribed verbatim. Qualitative content analysis of the data was conducted by MAXQDA®.FindingsAlmost all participants were unfamiliar with the term “functional dairy products,” although, some of them had consumed these products. Apart from perceiving the functional dairy products as unnecessary by some participants, some women did not trust in health claims of these products for various reasons such as distrust in food manufacturers, exposure to contradictory information, and fear of unforeseen and dangerous side effects due to taking them. The participants agreed on the need for more information from a trusted and credible source such as health professionals or authorities through different communication channels like television, training classes, shopping center, and so on.Originality/valueThis study provides a unique insight into consumers’ awareness and perceptions concerning functional dairy products in Iran. To the best of the knowledge, this study is the first study in this regard in Iran. Given the novelty of these products in the market, the findings could provide information for the dairy industry to expand its market and improve its profitability and reliability, as well as public health sector to design and implement intervention programs to promote functional dairy products consumption in the population.

Associated Factors of Milk Consumption among Students: Using Health Belief Model (HBM)

BackgroundAmong various food products, milk and dairy products are among the most basic nutrient foods. The consumption of milk and dairy products in Iran is much lower than the global rate of per capita consumption. This study used Health Belief Model to determine associated factors of milk consumption among 7-9th students.Materials and MethodsThis cross-sectional descriptive analytical study was conducted on seventh to ninth grade students in the city of Qom. Using multistage cluster sampling method, a total of 390 students were enrolled onto the study. In order to collect data in this study, we used a researcher made questionnaire which was designed based on health belief model. Using SPSS version 20.0 software, the collected data was analyzed via descriptive statistics and independent t-test and Chi-square test.ResultsOf all the participants, 41% consumed milk daily and 59% did not consume milk. The perceived benefits (P=0.007), perceived barriers (P< 0.001), perceived self-efficacy (P<0.001) had statistically significant relationships with daily milk consumption. Accordingly, the scores of perceived benefits and perceived self-efficacy for milk consumption among students who consumed milk daily were higher than those in students who did not consume milk daily.ConclusionThe daily milk consumption associated with perceived benefits, perceived barriers and perceived self-efficacy. Therefore, there is a need to utilize educational programs based on health belief model for increasing of milk consumption.

Factors for consumer choice of dairy products in Iran

Little is known about consumers' behavior especially their choice behavior toward purchasing and consuming dairy products in developing countries. Hence, the aim of the present work is understanding the factors that affect on consumers' choice behavior toward dairy products in Iran. The study applies the theory of consumption values, which includes the functional values (taste, price, health, and body weight), social value, emotional value, conditional value and epistemic value. The sample were 1420 people (men and women). The data was collected using face to face survey in summer and fall 2015. Chi-square, confirmatory factor analysis, and structural equation modelling is used to assess data collected. The results indicate that functional values, social value, emotional value and epistemic value have a positive impact on choosing dairy products and conditional value didn't have a positive impact. It was concluded that the main influential factors for consumers' choice behavior toward dairy products included consumers experience positive emotion (e.g. enjoyment, pleasure, comfort and feeling relaxed) and functional value-health. This study emphasized the proper pricing of dairy products by producers and sellers.

Aflatoxins in Food Products in Iran: a Review of the Literature.

ContextMycotoxins are secondary metabolites produced by certain toxigenic fungi and the most of them are aflatoxins, fumonisins, trichothecenes, ochratoxin A, patulin, and zearalenone.Evidence AcquisitionIn consideration of the consumption of certain farm products for animal feed and the prevalence of toxigenic fungi and mycotoxins in food, the present study was performed to evaluate this situation in Iran with a review of the literature using search engines. All published articles were selected using Iran Medex, Magiran, PubMed NCBI, and Google Scholar.ResultsAflatoxins have been found in many food products in Iran.ConclusionsIt is necessary to detect aflatoxins in foods and food products as early as possible, before they enter human or animal bodies. There is a high consumption of milk and dairy products in Iran, and the proper management of animal foods can help to decrease the aflatoxins in milk.

Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk

Masske is a traditional Iranian dairy product containing 50% butterfat made from fermented ewe's milk. Overall, 672 bacterial isolates were collected from ewe's milk, fermented milk (FM) and Masske samples that were produced in households located in southern regions of the Khorasan Province in Iran. To identify lactic acid bacteria in these samples, a total of 79 Gram‐positive and catalase‐negative isolates were analysed. The identification of isolates was achieved by phenotypic and sequential analysis of the 16S rRNA gene. Enterococcus faecium and Aerococcus viridans were the most frequently isolated species in the samples, but the most commonly present bacteria in Masske were Streptococcus thermophilus.

Characterisation of Lactobacillus helveticus strains isolated from home‐made dairy products in Iran

The aims of this study were the isolation and characterisation of a number of lactobacilli strains from traditional dairy products. Fifteen home‐made samples were pour‐plated onto MRS and predominant colonies were randomly picked up. Nine isolated lactobacilli were grouped using rep‐PCR fingerprinting, and partial sequencing of 16S‐rRNA of group's representatives confirmed them as Lactobacillus helveticus. Detection of two CEP (prtH and prtH2) genes and examination of acidification and growth in milk revealed intradiversity among isolates. The findings indicate the possibility of isolating novel wild strains of L. helveticus from home‐made products and emphasises on the necessity of both genetic and technological characterisation for deeper differentiation of strains.

Voltammetric determination of Pb, Cd, Zn, Cu and Se in milk and dairy products collected from Iran: An emphasis on permissible limits and risk assessment of exposure to heavy metals

This study was carried out to determine the concentrations of some heavy metals in dairy products, collected from five industrial regions in Iran (n=250 samples) during winter and summer in 2013. The samples were analyzed using the differential pulse anodic and cathodic stripping voltammetry technique. The obtained ranges of mean Pb, Cd, Cu, Zn and Se were as follow: in raw milk 14.0, 1.11, 427, 571, 2.19μgkg−1, in pasteurized milk 9.59, 1.0, 378, 447, 1.78μgkg−1, in cheese 14.5, 1.25, 428, 586, 1.68μgkg−1, in yoghurt 7.54, 0.99, 399, 431, 1.23μgkg−1 and in doogh 7.2, 0.84, 320, 369, 0.99μgkg−1, respectively. In nearly all cases the concentrations of the metals were below the international permissible limits and do not pose a health concern for the consumption of milk and dairy products in Iran.

Prevalence of Helicobacter pylori in Iranian Milk and Dairy Products using Culture and ureC based-PCR Techniques

Prevalence of Helicobacter pylori in Iranian Milk and Dairy Products using Culture and ureC based-PCR Techniques

A Queuing Model to Reduce Energy Consumption and Pollutants Production through Transportation Vehicles in Green Supply Chain Management

Aims: The main goal of this study is to minimize t he function with coefficient c, which minimizes vehicles ' transportation time and waiting time in supply chain centers. Study Design : Environmental pollution and shortage of nonrenewable energy resources have increased governments and people's concerns in consuming green products. Queuing and transportation th eories have been used in order to reduce energy consumption in a green supply chain. Methodology: Queuing m odeling was performed using LINDO Software. In order to validate the designed model, transportation data of an Iranian dairy products company was use d. Results: The results showed that proper allocation of the present vehicles with certain capacities and employment of queuing theory in the green supply chain caused the reduction of energy consumption through optimizing transportation and waiting times in the green supply chain. Conclusion: Green products are the result of green supply chain management in organizations'

Developing a new model for dynamic vendor managed inventory with considering time value of money

This paper investigates a new dynamic two-echelon single-vendor multiple-buyer supply chain model under vendor managed inventory assumptions, which named dynamic vendor managed inventory, named DVMI, model. The DVMI model is formulated in order to find out the optimal sales quantity for each buyer at each period by maximising the profit of supply chain. All parameters are considered deterministic and delays in the payments are permissible. In addition, the relationship between sales quantity and sales price is assumed to be linearly. Implementation of proposed DVMI model is analysed with a case study that carried out at an Iranian dairy products company. The DVMI model is solved by using both LINGO and MATLAB genetic algorithm and direct search toolbox. Furthermore, sensitivity of model respect to the number of selected buyers in each period parameter is analysed.

Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota

SummaryAmong probiotics, acetic acid bacteria (AAB) can be used as preservative agents because of their high fermentation and acidification activities. This study aimed to isolate, identify and biologically characterise Acetobacter strains from traditional Iranian dairy products. Acetobacter strains were identified by catalase assay, Gram staining, and combined repetitive sequence‐based PCR [(GTG)5‐PCR fingerprints] and 16S rDNA gene sequencing. We identified eight strains belonging to four species, including Acetobacter aceti, Acetobacter indonesiensis, Acetobacter cibinongensis and Acetobacter syzygii. The molecular techniques could be used as an effective and rapid alternative tool to identify and characterise dairy‐associated AAB. Primary probiotic assessments, including low pH and high bile salt tolerance tests, antagonistic activity test against pathogens, and antibiotic susceptibility confirmed the probiotic properties of these AAB, particularly A. cibinongensis 34L strain, which was isolated from curd. Therefore, this strain can be introduced as novel candidate probiotics that could be used in the food industry.

Assessment of residue melamine in dairy products exhibited in Zanjan market, Iran by high-performance liquid chromatography method

An increasing number of infants are being made sick by dairy products contaminated with melamine. As a result, many countries have adopted additional requirements for milk-based food products. The scope of the present study was to assess amounts of melamine in some dairy products from Zanjan market, Iran. Amounts of melamine in samples of milk, yoghurt, infant formula, coffee mate and cheese were determined in five different brands by the high-performance liquid chromatography with ultraviolet detector system. In total, 225 samples were determined (five products × five brands × three samples × three repeated measurements). Amounts of melamine in samples (in μg/g) were determined in the range of 0.20–0.26 for milk, 0.57–0.99 for yoghurt, 0.35–3.40 for infant formula, 0.09–1.23 for coffee mate and 0.30–2.50 for cheese, and the mean values of melamine in products were evaluated as 0.24, 0.76, 1.38, 0.56 and 1.16, respectively. The minimum and maximum values for amounts of melamine were recorded in milk and infant formula, respectively. Comparison of test results with the standards set by the European Union and the US Food and Drug Administration for maximum residue-level values for dairy products contaminated with melamine showed that levels determined by tests had higher health risks than the regulations allowed. Iran has not yet adopted regulations to control levels of melamine in food products. The results show that maximum residue-level values need to be determined for melamine in Iranian dairy products, and foods should be monitored daily for levels of melamine contamination.

Anti-proliferative effects of Enterococcus strains isolated from fermented dairy products on different cancer cell lines

Among the lactic acid bacteria, Enterococcus strains can be utilized as probiotic and preservative agents. Enterococcus strains from traditional Iranian dairy products were isolated, identified by sequencing 16s rDNA gene, and biologically characterized in this study. Primary assessments, including low pH and high bile salt tolerance tests and experiments on antagonistic activity against pathogens and antibiotic susceptibility, verified the probiotic property of strains. The secreted metabolites from the strains and Taxol, as an anti-cancer drug, were analyzed through MTT assay to investigate their cytotoxicity in different cancer (MCF-7, HeLa, HT29, and AGS) and normal human (HUVEC) cell lines. Results revealed the anticancer characteristics of the secreted metabolites of E. durans 39C against all cancer cell lines, similar to Taxol. The metabolites did not exhibit cell toxicity in the normal cell line. Fluorescent microscopy and flow cytometry confirmed that apoptosis is the main cytotoxic mechanism of E. durans 39C secretion metabolites.

Different effects of two newly-isolated probiotic Lactobacillus plantarum 15HN and Lactococcus lactis subsp. Lactis 44Lac strains from traditional dairy products on cancer cell lines

Lactobacillus and Lactococcus strains isolated from food products can be introduced as probiotics because of their health-promoting characteristics and non-pathogenic nature. This study aims to perform the isolation, molecular identification, and probiotic characterization of Lactobacillus and Lactococcus strains from traditional Iranian dairy products. Primary probiotic assessments indicated high tolerance to low pH and high bile salt conditions, high anti-pathogenic activities, and susceptibility to high consumption antibiotics, thus proving that both strains possess probiotic potential. Cytotoxicity assessments were used to analyze the effects of the secreted metabolite on different cancer cell lines, including HT29, AGS, MCF-7, and HeLa, as well as a normal human cell line (HUVEC). Results showed acceptable cytotoxic properties for secreted metabolites (40 μg/ml dry weight) of Lactococcus lactis subsp. Lactis 44Lac. Such performance was similar to that of Taxol against all of the treated cancer cell lines; however, the strain exhibited no toxicity on the normal cell line. Cytotoxic assessments through flow cytometry and fluorescent microscopy demonstrated that apoptosis is the main cytotoxic mechanism for secreted metabolites of L. lactis subsp. Lactis 44Lac. By contrast, the effects of protease-treated metabolites on the AGS cell line verified the protein nature of anti-cancer metabolites. However, precise characterizations and in vitro/in vivo investigations on purified proteins should be conducted before these metabolites are introduced as potential anti-cancer therapeutics.

Virulence factors and antibiotic resistance of Helicobacter pylori isolated from raw milk and unpasteurized dairy products in Iran

BackgroundDespite the high importance of Helicobacter pylori, the origin and transmission of this bacterium has not been clearly determined. According to controversial theories and results of previous studies, animal source foods – especially milk – play an important role in the transmission of H. pylori to humans. The aim of the present study was to determine the distribution of vacA, cagA, iceA and oipA virulence factors in H. pylori strains isolated from milk and dairy products and study their antimicrobial resistance properties.MethodsA total of 520 raw milk and 400 traditional dairy product samples were cultured and tested. Those that were H. pylori-positive were analyzed for the presence of vacA, cagA, iceA and oipA virulence factors. Antimicrobial susceptibility testing was performed by the disk diffusion method.ResultsOne hundred and three out of 520 milk samples (19.8%) and 77 out of 400 dairy products samples (19.2%) were contaminated with H. pylori. The most frequently contaminated samples were ovine milk (35%) and traditional cheese (30%). Total prevalence of vacA, cagA, iceA and oipA factors were 75%, 76.6%, 41.6% and 25%, respectively. H. pylori strains of milk and dairy products harbored high levels of resistance to ampicillin (84.4%), tetracycline (76.6%), erythromycin (70.5%) and metronidazole (70%).ConclusionsHigh presence of antibiotic-resistant strains of H. pylori suggest that milk and dairy samples may be the sources of bacteria that can cause severe infection. Our findings should raise awareness about antibiotic resistance in H. pylori strains in Iran.

Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products

In this study, lactic acid bacteria were isolated from ewe milk, traditional yoghurt and sour buttermilk samples collected from different areas of Azarbayjan-e-sharqi in Iran. All the isolates were screened for their ability to produce bacteriocin like inhibitory substances (BLIS) by studying their inhibitory action against pathogens like Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus, after eliminating the effect of organic acids and hydrogen peroxide. According to results, four of the isolates identified as Lactobacillus brevis, Lactobacillus pentosus, Pedoicoccus acidilactici and Lactobacillus paracasei were unaffected by the action of pH neutralization and hydrogen peroxide and showed inhibitory action against the tested pathogens. The inhibitory activities demonstrated by these isolates were completely inhibited in the presence of proteolytic enzymes.The isolates in study were further characterized for their cholesterol reduction ability. Cholesterol assimilation by both viable and dead cells of these strains was determined in MRS broth containing 0.3g/100 mL bile salt. According to results, highest level of cholesterol removal was recorded in L. brevis, while all the other isolates in study were also able to reduce cholesterol to lesser extent. To conclude, the Lactic Acid Bacteria isolated from these traditional products might be exploited for their probiotic potential for future studies.

Enterotoxigenicity of Staphylococcus aureus isolated from traditional and commercial dairy products marketed in Iran

This study was conducted to determine the prevalence rate, enterotoxigenecity, and antimicrobial resistance of S. aureus isolated from dairy products in Iran. From September 2010 to July 2011, a total of 347 samples from various dairy products, traditional and commercial, were collected from randomly selected retail stores. Overall, 20 samples (5.8%) were found to be contaminated with S. aureus. The highest prevalence of S. aureus was found in traditional cheese (11.1%), followed by traditional ice-cream (5.9%), cream (5.6%), and butter (5.3%). The ability to synthesize classical staphylococcal enterotoxins (SEA-E) was determined in 7 of 20 (35%) isolates by using ELISA. SE type C was the most common enterotoxin found in the isolated S. aureus (42.9%), followed by SE type A (28.6%), SEA+SEC and SE type D (14.3%). Of the 20 isolates, 16 (80.0%) were positive for one or more entrotoxin genes and 8 different genotypes were observed. Susceptibilities of the isolates were determined for 14 antimicrobial drugs using the disk diffusion assay. Most of the isolates (95.0%) were resistant to one or more two antimicrobial agent and 45.0% of the isolates were resistant to three or more of drugs. Resistance to ampicillin was the most common finding (55.0%), followed by tetracycline (40.0%) and penicillin G (30.0%). The results of this study showed the wide spread of enterotoxigenic and multidrug-resistant S. aureus strains in traditional dairy products in Iran and highlighted their public health hazards.

The impact of social identity of brand on brand loyalty development

Article history: Received December 1, 2011 Received in Revised form February, 14, 2011 Accepted 24 March 2012 Available online March 25 2012 During the past few years, there have been increasing discussions on the impact of brand in business units. Many researchers have concluded that the best way to increase sales is to introduce the brand in society. In this study, we consider the impact of brand identity on increasing product loyalty in one of Iranian dairy products. The proposed study is implemented in city of Tehran by choosing 475 people. The proposed model is analyzed using structural equation model and factor analysis. The results indicate that there is a direct positive relationship between brand and loyalty and a powerful brand could help setup a long-term relationship between customer and firm, which leads to brand loyalty. In other words, brand identity influences perception value, customer satisfaction, brand trust while perception value influences customer satisfaction and brand trust. In addition, customer satisfaction influences brand trust, brand trust influences customer loyalty and finally brand identity indirectly influences customer loyalty. © 2012 Growing Science Ltd. All rights reserved.

Isolation and genomic characterization of Escherichia coli O157:NM and Escherichia coli O157:H7 in minced meat and some traditional dairy products in Iran

Human diseases caused by Escherichia coli O157:NM and E. coli O157:H7 strains have been reported throughout the world. In developed countries, serotype O157:H7 represents the major cause of human diseases; however, there have been increasing reports of non-O157 Shiga toxin (Stx)-producing E. coli strains associated with gastrointestinal infections. The present study was conducted to investigate the presence of E. coli O157 and E. coli O157: H7 strains and the presence of virulence genes stx1, stx2, eaeA and ehlyA insolates derived from some traditional dairy products and minced beef meat. A total number of 201 samples including 50 samples from traditional butter, 50 samples from traditional cream, 35 samples from kashk, 30 samples from doogh and 36 samples from minced beef meat were purchased in different supermarkets and retailer shops in Isfahan, Chaharmahal, Bakhtyari and Khuzestan provinces in Iran, over a period of 11-month from August 2010 to May 2011. E. coli non- O157, E. coli O157:NM and E. coli O157:H7 were isolated from 14 samples (7%), 3 samples (1.5%) and 1 sample (out of 50 samples of traditional butter) (0.5%) of the 201 dairy products, respectively, in this study. All the E. coli O157:H7/NM isolates were positive for eaeA and stx1 and/or stx2, and one E. coli O157:H7 isolate was positive for EhlyA. Of the 3 stx positive isolates, 1 and 2 isolates had stx1 and stx2, respectively. To our knowledge, the present study is the first report on isolation and identification of E. coli O157 from traditional butter and cream samples in Iran. Key words: Escherichia coli O157, butter, cream, traditional dairy products, minced beef meat, Iran.

Molecular Characterization of Shiga Toxin-ProducingEscherichia coliIsolated from Ruminant and Donkey Raw Milk Samples and Traditional Dairy Products in Iran

The aims of the current study were to detect the virulence factors and antibiotic resistance of Shiga toxin-producing E. coli, in animal milk and dairy products in Iran. After E. coli dentification with culture method, PCR assay were developed for detection of pathogenic genes, serotypes and antibiotic resistance genes of E. coli. Results showed that out of 719 samples, 102 (14.18%) were confirmed to be positive for E. coli and out of 102 positive samples, 17.64% were O26 and 13.72% were O157 and 1.96% were O91 and 1.96% were O145 serotypes. Totally, the prevalence of stx1 and papA genes were the highest while the prevalence of sfaS and fyuA were the lowest in the positive samples. PCR results showed that tetA, tetB were the highest (64.70%) and aac(3)-IV were the lowest (27.45%) antibiotic resistant genes in E. coli positive samples. Our study indicated that the isolated E. coli trains in these regions had a highest antibiotic resistance to tetracycline (58.82%) and the lowest to nitrofurantoin (3.92%). tetA gene and E. coli O157 serotype had highest and aac(3)-IV gene, and E. coli O145 serotype had a lowest frequency rates of antibiotics resistance genes, in the region.