Abstract
The chemical composition and microbiological properties of Orgu cheese, locally produced in Turkey, was investigated. The moisture, fat, protein, salt and % acidity were 52.25, 17,86, 19.96, 5.32 and 1.11% respectively while coliform, TAMB, LAB, Lipolytic and proteolytic microorganisms and yeast-mould counts were 3.73, 6.89, 6.78, 5.29, 4.50 and 5.45 cfu/gin success in cheese samples.
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