Abstract:

A total of 19 production and sales points were inspected for their technical and hygiene status. Hygienic inadequacy and labeling deficiencies were determined in the relevant workplaces and products. A total of 20 herby cheese samples taken from the sales points were also analysed for their quality control. The mean±standard deviation (%) values of the samples were determined to be 1.9±0.7 for lactic acid, 49.6±4.8 for dry matter, 46.8±9.2 for fat in dry matter, 5.6±1.5 for ash, 2.9±0.7 for salt in dry matter and 65.7±6.1 moisture in cheese fat-free mass. The mean (log10 cfu/g) values of the samples were determined as for total mesophilic aerobic bacteria; 8.7±0.99, Enterobacteriaceae; 6.8±2.7, coliform group bacteria; 4.6±2.8, coagulase positive staphylococci; 5.0±1.3 and yeasts- moulds; 8.1±1.3. The cheese has economic importance for the province of Siirt. But, production and sales have been remained at the traditional scale. The contribution of Siirt herby cheese to the economy of the city could be increased by applying standard and hygienic procedures for the cheesemaking.

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