Microbiological and Chemical Characterization of Halvi, a Traditional Iranian Dairy Product Made from Sheep Milk

Introduction: Halvi is a traditional dairy product made from sheep milk in Mazandaran province, especially in mountainous areas of Noor and Kojoor cities. The fungus used for the preparation of Halvi is Auricularia auricular-judae. In this study, chemical composition and microbiological properties of Halvi samples produced in different regions of Noor city were assessed. Methods: Totally ۴۲ Halvi samples were collected from different regions of Noor including Chamestan (۳۰ samples), central Noor (۸ samples) and Baladeh (۴ samples) for chemical (protein and  fat content, dry matter, ash and pH) and microbiological (aerobic plate count, coliform, molds and yeasts, Staphylococcus aureus and Escherichia coli) analysis. Results: The microbiological results revealed that the highest number of aerobic mesophilic bacteria was recorded for Chamestan samples (۶.۴ CFU/g), and regarding coliform bacteria and yeast and mold counts, the samples collected from Chamestan and central Noor were more contaminated compared to the samples from Baldeh. Moreover, Staphylococcus aureus and Escherichia coli were detected from ۶۶.۱۶% and ۵.۹% of the samples, respectively. The mean pH, protein, fat, ash and dry matter content of the samples were ۶.۷۱, ۶.۸۴%, ۸.۸۷%, ۱.۴۲% and ۲۱.۶۷%, respectively. Conclusion: According to the results of this study, contamination with the mentioned pathogens suggest stricter control and measures during the preparation of Halvi.

Keywords:

Halvi , Sheep s milk , Auricularia uricula , Microbiological characteristics , Chemical composition