Properties and microbiology of raw cow, sheep and goat dairy products collected in spring and summer

摘要

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 effecton 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 theparameters measured were affected by season.