Abstract
Halloumi/Hellim, is an important part of the milk sector in Turkish Republic of Northern Cyprus (TRNC). In addition to industrial production, traditional production is also very common. In our study, microbiological samples were collected from the potential risk points throughout the process in selected, small-scaled pilot traditional hellim producers in Nicosia. During three visits in 4 pilot producers, samples were collected for microbiological analysis. These analyses are carried out under two topics: i. Microbiological analyses of products from intermediate product and final product, ii. Operational hygiene control analyses. As the results of all analyses, we concluded that mean results of ACC ranged between 3.4x106-1.2x108cfu/ml in raw milk. Considering the results of the final product analysis, mold-yeast counts were found below the level that could be detected except of one plant. Coliform and staphylococcus mean results were in the range of 6.4x101 - 8.9x102 and 1.1x103 - 2.3x104 cfu / g, respectively. Operational hygiene control analysis results are in a way to make the results found in the final product meaningful. These results show that hygiene practices are important especially at every stage after curd boiling step
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