Abstract:

In this study, 15 Adıyaman cheese samples collected from center and districts of Adıyaman were used as material. Cheese samples were subjected to some physical-chemical dry matter, pH, salt and microbiological total aerobic mesophilic bacteria, lactic acid bacteria, yeastmold, coliform, Micrococcus-Staphylococcus analyzes. The average pH, dry matter, salt and salt in dry matter values of samples were found to be 6.57, 55.30 %, 5.40 % and 9.51 %, respectively. Moreover, the mean total aerobic mesophilic bacteria TAMB , lactic acid bacteria LAB , yeast-mold, coliform and Micrococcus-Staphylococcus counts of samples were counted as 7.44, 6.67, 5.23, 7.18, 6.83 log cfu/g, respectively. As a result, it was concluded that the samples was not in accordance with standards in terms of salt content. Besides that, it is determined that the samples were not suitable for consumption in terms of some microbiological criteria especially coliform group and MicrococcusStaphylococcus type bacteria

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