Intestinal Bacilli and Yeasts: 4 Out of 10 Samples of Sour Cream Found Non-Compliant

On March 2, Hetq presented 10 samples of locally produced sour cream for examination. Violations were found in 4 of the samples, specifically the presence of intestinal bacilli and elevated levels of yeasts.

Similar to the cheese examination, the sour creams were taken to the Faculty of Biology at Yerevan State University for blind tasting and sterilized before being sent to the laboratory.

The students evaluated the taste, aroma, and qualitative characteristics of the sour cream and ultimately voted for their preferred sample. To maintain temperature control, the sour creams were transported to the laboratory on the same day of purchase in a special refrigerator.

The examination was conducted by the "Standard Dialogue" laboratory.

The first sample examined was "Mariana" sour cream from "Daughter Marianna" company (produced between 01.03.2023 and 12.03.2023). The composition includes "normalized cream, produced from lactic acid bacteria." The sour cream fat content is 18%. It has an EAC mark. The examination results showed that "Mariana" sour cream complies with the established norms and is suitable for consumption.

The second sample was "Tamara" sour cream from the "Tamara" company (produced between 27.02.2023 and 09.03.2023). Its composition includes "uncontaminated milk," containing "normalized cream, sweet cream butter, skimmed milk powder, and sour cream obtained from lactic acid streptococci." The fat content is 18%, and it bears EAC and ISO 9001-MS marks. However, there is a labeling violation as the product name is in English only, instead of the required Armenian and Russian. The examination results confirmed that "Tamara" sour cream meets the established standards and is suitable for consumption.

It should be noted that in February of this year, the Food Safety Inspection Authority previously tested "Tamara" sour cream and found it contained levels of yeasts exceeding the norm. The FSI had decided to suspend certain production operations of the company.

The third sample was "Achtarak Milk" sour cream from "Arban LLC" (produced between 01.03.2023 and 10.03.2023). Its composition consists of "milk cream, skimmed milk powder, and bacterial cultures." According to the label, this sour cream contains no preservatives or antibiotics, and its fat content is 18%. It carries EAC and ISO 22000 marks. The examination found that this sour cream complies with established norms.

Simultaneously, the Competition Protection Commission had initiated proceedings against "Arban" at the beginning of the year, as a product labeled as "sour cream" had been found to contain vegetable oil, which is not permitted in sour cream production.

The fourth sample was sour cream from "Chanakh" company (produced between 02.03.2023 and 09.03.2023). The composition includes "normalized, pasteurized milk cream and bacterial cultures." The fat content is 18%, and it is labeled as being made from natural milk and contains no preservatives. It has an EAC mark. The examination revealed the presence of intestinal bacilli, thus indicating that "Chanakh" sour cream does not meet the established norms and is unsafe for consumption. Notably, in a previous examination conducted by Hetq, intestinal bacilli were also found in "Chanakh" company’s cheese.

In a control measure conducted in 2020, the FSI had also identified intestinal bacilli at the "Chanakh" dairy plant and temporarily suspended the production of sour cream and cheese.

The fifth sample examined was "Marila" sour cream from "Marila" company (produced between 01.03.2023 and 06.03.2023). Its composition consists of normalized milk cream and bacterial cultures. It is marketed as 100% natural, containing no antibiotics or additives, with a fat content of 18%. It has an EAC mark. "Marila" sour cream has a labeling violation, as the product name is maintained only in English, violating the requirements for Armenian and Russian labels. However, the examination results confirmed that "Marila" sour cream complies with the established norms.

The sixth sample was submitted by "Arzni Dairy Products" (produced between 02.03.2023 and 11.03.2023). The composition consists of "normalized milk cream, pasteurized, and bacterial cultures." The fat content is 20% with an EAC mark. The examination found that the yeast count in "Arzni" sour cream exceeds the norm by 7 times at 350 GАM/g, which constitutes a breach. Thus, it is determined that "Arzni" sour cream does not comply with established norms and is not safe for consumption. It is important to note that Hetq had recently tested "Arzni's" cheese, which also did not meet the established standards, revealing intestinal bacilli, along with a large quantity of molds and yeasts. The Competition Protection Commission also initiated proceedings against "Arzni Dairy Products" earlier this year, as vegetable oil was found in the product labeled as "sour cream," which is prohibited.

In February, the Competition Protection Commission fined "Arzni Dairy Products" for labeling products with vegetable oil as sour cream and misleading consumers.

The seventh sample was "ANI" sour cream from "Tamara and Ani" company (produced between 25.02.2023 and 08.03.2023). The composition includes "cow milk cream, pure cow milk, skimmed milk powder, creamy butter, and sour cream obtained from thermophilic lactic acid streptococci and lactococci." The fat content is 18%. It carries an EAC mark. "ANI" sour cream has a labeling violation; the product name is only in English, lacking the required Armenian and Russian translations. The examination results confirmed that "ANI" sour cream conforms to the established norms and is suitable for consumption.

The eighth sample was analyzed from "Biokat" company (produced between 01.03.2023 and 06.03.2023). The composition includes "pure cow milk serum and sour cream obtained from mesophilic lactic acid cultures." The label claims it is 100% natural and contains no preservatives, with a fat content of 18%. It has EAC and ISO 22000:2005 marks. The examination found the presence of intestinal bacilli in "Biokat" sour cream, indicating it does not meet the established norms and is unsafe for consumption. It is noted that Hetq had also submitted cheese made by this company for examination, which similarly did not comply with established standards, revealing intestinal bacilli and a high quantity of molds and yeasts. In the summer of 2021, the Food Safety Inspection Authority recalled all products made by "Biokat" on July 7 and 8, as intestinal bacilli were also discovered, alongside high levels of molds and golden staphylococci.

The ninth sample was "Bonilat" sour cream from "Bonilat" company (produced between 27.02.2023 and 08.03.2023). The description consists of "normalized, pasteurized milk serum and bacterial cultures." The label states that it is 100% natural and made from uncontaminated serum, containing no GMO additives. The fat content is 17% and has an EAC mark. However, "Bonilat" sour cream has a labeling violation; the product name is only in English, required in Russian and Armenian, constituting a breach of technical regulations. The examination confirmed that "Bonilat" sour cream contains intestinal bacilli, thus it does not comply with established norms and is unsafe for consumption. According to a recent examination conducted by Hetq, cheese from the "Bonilat" company also failed to meet established standards, revealing intestinal bacilli, a high quantity of yeasts, and low levels of lactic acid bacteria.

The tenth sample examined was sour cream from "Yeremyan Products" (produced between 01.03.2023 and 07.03.2023). The composition consists of "normalized milk cream and bacterial cultures." The fat content is 25% and it carries an EAC mark. However, the product has a labeling violation; the product name is only in English—"Yeremyan Products"—contravening the needed Armenian and Russian translations. The examination results verified that "Yeremyan Products" sour cream adheres to established norms and is suitable for consumption.