Prepare of production and specifications information register (physical, chemical) of traditional Dairy products in Khorasan, Kordestan, Fars, Ardabil, West- Azarbayjan, Ost- Azarbayjan, Lorestan, Isfahan and Khozestan provinces

Currently many dairy products offered throughout the country, especially traditional dairy products, are distributed without sufficient hygienical guidelines and the greater part of dairy products is produced, distributed and consumed using traditional approaches. Considering the above it is required to identify these traditional dairy products, their productions processes and their characteristics in different locations throughout the country and create a collection which includes these products characteristics and specifications. Such a collection can yield to the following: 1- An initiative to learn about the different traditional dairy products, their characteristics and production processes and to document this information for further research in the area. 2- To take primary actions to enhance the hygienical quality of these products and ensure consumers health. 3- Considering the lack of varieties in traditional dairy products, to produce other products similar to traditional ones using more efficient and enhanced methods. 4- If successful in the above aims, taking into account the large population of Iranians in other countries who show a great desire for Iranian traditional dairy products and foods, there is the opportunity to expand the export of these products, increasing export incomes. Besides, the Iranian population in other countries consuming these products can contribute to the introduction and promotion of these products to those countries' people, making higher export incomes possible in future. The production of dairy products with higher quality in flavor and aroma that better satisfies consumers, specifically via industrial methods instead of traditional ones, can also contribute to improved domestic market. In this research project, 15 different types of dairy products in 9 states of the country have been included. Statistical sample groups have been selected among the vast statistical population; to nominate the samples, a minimum of 5% of the towns have been selected by a systematic random approach and the minimum of 3 families in each town has been surveyed. Questionnaires have been filled out in production centers using direct interaction and interviewing, the local (traditional) production process has been recorded in each case and samples have been taken from all required products. Lab tests to identify the characteristics and specifications of the taken samples have been performed, including but not limited to the percent of fat, protein, dry matter, ash, salt, PH level and acidity. Computerizing records of the acquired information, categorization of information from questionnaires and statistical data analysis, to show their correlation, have been done to provide useful and effective results about traditional dairy products. All the covered areas have been divided into 10 different geographical types, based on the UNESCO method for Iran's agricultural land. Variance analysis (one-sided) has been carried out on the characteristics based on the selected statistical model, so that each of the 10 different geographical areas is considered as the analyzed parameter and the averages have been compared using the Duncan test on a 0.05 level. The frequency diagram (number of samples of a product in each of the 10 geographical areas) has been drawn using excel.