The survey of chemical and microbial characteristics of traditional Koozeh- Cheese (Koopeh) in Kurdistan province

Koozehee Cheese is a cheese with a semi-hard and creamy color that is rich in fat and spicy flavors and is produced traditionally in west and north-west of Iran. The aim of this study was to evaluate the chemical and microbial characteristics in Koozeh Cheese samples of Kurdistan Province. A total of 84 samples of traditional Koozehee Cheese were collected from the Saqez, Baneh and Sanandaj Cities, randomly in winter. Chemical tests included dry matter, acidity, pH, fat, protein, ash, salt, calcium and phosphorus measurement, and microbial tests included coliform counting and yeast and mold counting, and identification of E. coli, S. aureus, Salmonella and L. monocytogenes in Koozeh Cheese samples. Mean of dry matter was 57.25%, pH was 5.59, acidity was 83.69 Dornic degrees, protein level was 43.01%, fat level was 22.52%, ash level was 10.58%, salt level was 6.79%, calcium level was 1.02 g/100g and phosphorus level was 0.67 g/100g. Contamination of Salmonella and L. monocytogenes were not observed in any of the samples, and the infection with coliform was 45.2%, E. coli was 31.0%, yeast and mold was 23.8%, and S. aureus was 11.9%. Koozeh cheese of Kurdistan province is rich in protein, calcium and phosphorus sources, and has a high nutritional value. But it is unaccepted for microbial characteristics (S. aureus, coliform, E. coli, yeast and mold) and its production and supply process requires a health monitoring. The industrial production of Koozeh Cheese can improve its health; also, it can lead to expansion of the supply of this beneficial product in Iran and the other countries.