Özet:

This study was planned to examine some microbiological quality parameters of Fresh Cheese sold in Fresh Cheese. For this, 100 pieces of tulum cheese sold in the original packages belonging to the commercial firm which was sold under the name of Savak tulum cheese collected from various sales centers were used. On average, analyzed tulum cheese samples was detected total aerobic mesophilic bacteria count 6.85±2.11 log10 cfu/g, coliform bacteria count 4.49±0.12 log10 cfu/g, Staphylococcus- Micrococcus count 3.81±0.23 log10 cfu/g, fecal streptococci count 2.19±0.56 log10cfu/g, yeast-molds count 5.06±1.34 log10cfu/g, Lactobacillus-Leuconostoc-Pediococcus count 6.40±2.34 log10cfu/g, lactic streptococci count 6.35±2.45 log10cfu/g, Staph. aureus count 1.42±0.14 log10 cfu/g, E. coli count 1. 10±0.09 log10 cfu/g and C. perfringens count 1.03±0.05 log10cfu/g. When the results obtained were evaluated, it was seen that bacterial numbers were at levels that could be at risk for public health. Therefore, it has been concluded that milks used in the construction of these products must be pasteurized at appropriate degrees and appropriate times, that it is necessary starter culture use in the production and that it is necessary to obtain healthy, quality and long shelf life products in case of public health by producing industrial environments according to the HACCP system.

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