Monitoring microbial quality of commercial dairy products in West Azerbaijan province, northwest of Iran

ObjectiveTo evaluate the extent of microbial contamination such as coliform, Escherichia coli, positive coagulase Staphylococcus aureus, molds and yeast in cheese, buttermilk, yogurt, and milk in West Azerbaijan province.MethodsBetween March and November 2012, 93 samples of cheese, buttermilk, milk, and yogurt were collected from factories of West Azerbaijan province, northwest of Iran. The samples were tested by standard numbers 5486, 5234, 6806, and 10154 for monitoring their microbial quality.ResultsThe results of this study revealed that 33% of cheese samples were unauthorized. Also, 22% of buttermilk, 23% samples of yogurt, and 15% of milk samples were unauthorized. Other examples of microbial aspects were normal.ConclusionsIt is necessary to determine the critical control points inorganizing factories and automated control systems in order to eliminate or minimize the threat of pollution. Microbial quality of the present products was excellent. Meanwhile, training and familiarizing manufacturers of dairy products are very important in terms of health standards.