pISSN:1309 - 6958       eISSN:2146 - 1953
2005, Cilt 21, Sayı 3-4, Sayfa(lar) 057-063
Microbiological and Chemical Quality of Maraş Cheese Manufactured in K. Maraş
K. Kaan Tekinşen
Selçuk Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabılim Dalı, KONYA
Keywords: Cheese, Maraş cheese, quality, microbiological, chemical, K. Maraş
Downloaded:2371 - Viewed: 1334

The study was carried out to determine the microbiological and chemical quality of Maraş cheese manufactured in K Maraş A tola! of 50 samples were obtained randomly from retail outlets in K. Maraş and examined mic-robiologically for aerobic mesophiles. pyschrophiles, coliform bacteria, E.coli, fecaf streptococci and yeast and mould counts and chemically for moisture, dry matter, fat and saft in dry matter and titratable lactic acid content. The average aerobic mesophilic and psycrophilic, coliform, fecal streptococci and yeast and moutd logiO counts were 6.98, 5.73, 0.38, 5 40 and 5.75 cfu/g. respectively None of the samples contained E.coli. All of the 50 Maraş cheese samples for coliform bacteria and for E coli counts complied with the current Turkish Food Codex. The mean percentage values of moisture, fat and salt in dry matter and lactic acid content of the samples were 44.71, 44.16, 13.06. 0 43 percent respectively. None of the samples for moisture content were over the maximum limit in White Cheese Standard, while 98 % contained salt in dry matter over the legal limit. In conclusion, the results indicate that Maraş cheese can be taken for semi-hard, fat cheese kind and it has been manufactured under unhygienic conditions and not by a standard technique.