Abstract:

In this study, the histamine content, pH values and some microbiological properties of the herbal cheese supplied for consumption in the provinces of Van, Siirt, Batman and Diyarbakır were studied. 10 of these provinces were provided with herb cheese samples and taken for laboratory analysis as soon as possible under a cold chain. The amount of histamine in the samples was determined by the ELISA method. Microbiologically the total aerobic bacteria, Enterobacteriaceae, Lactobacillus spp. And the Maya-couch numbers were examined. The results of the analysis showed that herbal cheese in other regions except the Van sheet had an average of ≥3.0 log10 kob/g Enterobacteriaceae, ≥5.4 log10 kob/g maya-cube, ≥7.0 log10 kob/g Lactobacillus spp., ≥6.6 log10 kob/g the total number of aerobic bacteria. In the samples collected from the Van province are Enterobacteriaceae, maya, Lactobacillus spp. and the total number of aerobic bacteria was <1.0, 3.1, 4.6 and 4.5 log10 kob/g respectively. The pH values of the seeds varied from 4.7 to 5.3. The histamine amounts were observed at an average of 23.1 mg/100 g in samples collected from the province of Van, while the samples collected in Siirt, Batman and Diyarbakır were at 45.5, 42.6 and 42.4 mg/100 g respectively. There was a very high level of positive correlation between the amount of histamine and the total number of aerobic bacteria (P<0.0005) and the amount of histamine and the number of lactic acid bacteria (P<0.001). Some examples show that low hygiene quality and histamine values can reach levels that can affect human health. Therefore, it will be useful to have a good hygiene quality of the milk to be used in cheese manufacturing and to comply with the hygiene rules during cheese manufacturing, preservation and sale.

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