Investigation of Some Microbial and chemical Properties of Different Cheeses

Abstract

In this research article, 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 mesophilic aerobic bacteria, coliform group bacteria, Enterobacteriaceae, Staphylococci and Micrococci, yeast/ mold, Salmonella spp., Escherichia coli and Listeria monocytogenes. Chemical analyses of the cheese samples were carried out using a pH meter and recorded. The acidity and salt content of the samples were determined by titration, the fat content using the Gerber method and the moisture content by the gravimetric method. The physico-chemical analyses were completed and investigated for compliance with Turkish standards.
 Of the examined 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. 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 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. According to the results obtained, many of the cheese samples might pose a microbiological risk and moreover, were not in compliance with the related standars.