مرکز منطقه ای اطلاع رساني علوم و فناوري - A Study on the Investigation of Some Microbiological Properties of White Cheese Produced and Served in Aegean and Marmara Region

Abstract :

Objective: White cheese, which is the first in our country in terms of production and consumption, is often known as Teneke cheese, pickled cheese or Edirne cheese. Despite the Turkey is a large part of the production in every region, Trakya, Marmara, Aegean and Middle Anatolia regions is carried out. In this study, samples of 24 White cheese samples sold in various district markets in Aegean and Marmara Region were analyzed as microbiological properties. Material and Methods: Cheese samples were investigated in terms of Lactobacillus spp., Lactococcus/ Streptococcus spp., Propionibacterium spp., Enterococcus spp., yeast and moulds, Pseudomonas spp., Staphylococcus aureus, and Escherichia coli O157:H7,by using appropriate enumeration methods. Results: As a result of the study, cheese samples sold in district markets have low hygienic quality and very few cheese samples are produced and stored in hygienic conditions. Especially cheese samples were found to carry a risk for S. aureus and coliform group bacteria. Conclusion: At the end of the study, in the white cheese samples taken it is found that consumption of these cheeses may constitute a risk for the public health, especially at hygienically important microorganism groups at striking rates and levels.