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

Abstract

<strong>Introduction:</strong> Halvi is a traditional dairy product made from sheep milk in Mazandaran province, especially in the mountainous areas of Noor and Kojur. The fungus used in the preparation of Halvi is <em>Auricularia auricula-judae</em>. The present study aimed to investigate the chemical composition and microbiological properties of Halvi samples produced in various regions in Noor city, Iran. <strong>Methods</strong>: In total, 42 Halvi samples were collected from various regions in Noor, including Chamestan (n=30), central Noor (n=8), and Baladeh (n=4), for the evaluation the chemical (protein, fat content, dry matter, ash, and pH) and microbiological analysis (aerobic plate count, coliform, molds and yeasts, <em>Staphylococcus aureus</em>, and<em> Escherichia coli</em>). <strong>Results:</strong> The microbiological results indicated that the samples collected from Chamestan had the highest count of aerobic mesophilic bacteria (6.4 log CFU/g). On the other hand, the samples collected from Chamestan and central Noor were more contaminated with coliform bacteria and yeast and mold compared to the samples collected from Baladeh. Moreover, <em>S. aureus</em> and <em>E. coli</em> were detected in 66.16% and 5.9% of the samples, respectively. The mean pH and protein, fat, ash, and dry matter content of the samples was 6.71, 6.84%, 8.87%, 1.42%, and 21.67%, respectively. <strong>Conclusion:</strong> According to the results, contamination with the mentioned pathogens indicates stricter control and proper measures during the preparation of Halvi.