Comparing the microbial quality of traditional and industrial yoghurts

Abstract

The matrix of milk with high water activity (aw) and neutral pH characterized as a suitable culture for an extensive variety of microbial strains. In this regard, both pathogenic bacteria and fungi are recognized as a main microbial agent that significantly contaminated milk-based products especially yoghurt. Microbial contamination is the most common worry of yoghurt safety that they can effect on the host's healthiness status. The presence of fungi (molds and yeasts) especially Geotrichum candidum (milk mold) in industrial yoghurt and on the equipment of factory is the indicator of weak hygienic situation in producing and packing systems. Some studies have shown that the contamination in traditional yoghurts was greater than industrial ones. Aflatoxins are a cluster of metabolites of molds produced via some toxicogenic strains of Aspergillus such as A. flavus, A. nomius and A. parasiticus foodstuffs. Aflatoxin B1 is the most common mycotoxin in the yoghurt. There is a straight connection between the AFM1 existence in the product and the hazard of diseases in consumers. Accordingly, it is essential to inform fabricators and consumers about the contamination of product to decrease their possible healthiness hazards and commercial concerns. This paper provides an overview of the hygienic quality, presence of Aflatoxins, probiotics, and comparison of the microbial quality in both traditional and industrial yoghurts.