Investigation of Some Microbiological and Chemical Properties of Different Cheeses

Abstract

In this study, some microbiological and chemical analyses were performed on samples of kashar, chechil, lor and white cheeses produced in the region of Kars. The samples were microbiologically evaluated in means of total aerob mesophilic bacteria, coliform group bacteria, Escherichia coli, Enterobacteriaceae, StaphylococciMicrococci, yeast-mold, Salmonella spp. and Listeria monocytogenes. The pH values of cheese samples were determined by pH-meter, acidity and salt content by titration method, fat content by Gerber method and moisture content by gravimetric method. The chemical analyses were completed and investigated for compliance with Turkish standards. Of the examined kashar cheese samples, 28% in terms of salt content and 40% in terms of moisture content did not meet Turkish standards. Of the chechil cheese samples, 60% in terms of salt content and 40% in terms of moisture content did not meet Turkish standards. Of the lor cheese samples, 4% contained L. monocytogenes, while 20% in terms of salt content and 28% in terms of moisture content did not meet Turkish standards. Of the white cheese samples, 8% contained L. monocytogenes, while 48% in terms of salt content and 28% in terms of moisture content did not meet Turkish standards It was determined that some of the cheese samples examined in accordance with the obtained results may pose a risk in microbiological terms and do not comply with the relevant standards in terms of chemistry.