Özet:

The raw milk and cheese corn used in the production of cheese are among the most important factors that affect the quality of the derived cheese. Cheese mayons can be collected in 3 groups, including animal, microbial and plant-based fertilizers. In the production of cheese, animals are preferred. In this study, 30 specimens of animal-based liquid cheese corn from different companies offered for sale in the province of Elazığ were studied in sensual, physico-chemical and microbiological aspects. As a result of the microbiological analysis of the examples of cheese maize examined, the total number of mesophilic aerop bacteria (TMABs) and the number of maize and cows were found at an average level of 6.09x10±1.23x102 kob/mL and 0.19x10±0.28x10 kob/mL respectively. No examples include koliform, Lactobacillus spp., Lactococcus spp., Staphylococcus aureus, anaeropic sports bacteria and Salmonella spp. It was not detected. As a result of chemical analysis, the average pH values of cheese corn samples were 5.56±0.11, the salt (NaCl) ratio was 16.34±1.13, the acidity value (% of L.A.cins) was 0.21±0.02. For example, the amount of salt was found lower than the value in the standard. Examples found that the Maya force varied between 1/3.500 and 1/24.000 and that 40% of the Maya force were usually lower than the values on the label. As a result of the emotional analysis, the samples of cheese maize were observed in their own color and smell, with a bright, bright appearance. When all the findings were evaluated, it was concluded that the microbiological qualities of the commercial liquid minerals were quite good, and that they had sufficient chemical and sensual qualities.

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