Microbiological quality of white pickled cheese produced in small plants in Burdur, Turkey

作者：Kursun Ozen^*; Kirdar Seval Sevgi; Keyvan Erhan; Guner Ahmet

来源：Journal of Food Agriculture and Environment, 2011, 9(2): 110-112.

• White pickled cheese
• microbiological quality
• artisanal production

In this study, microbiological quality of white pickled cheese produced in small dairy plants was investigated. The number of micrococci and staphylococci were found between 10(3) cfu/g and 10(6) cfu/g in all of the samples and 44% of the samples was found to be contaminated with coagulase positive staphylococci. Coliform bacteria determined 83% of the samples were higher than 10(4) cfu/g in 40% of the samples and Escherichia coli was isolated in 40% of the samples. Enterococci were higher than 10(3) cfu/g in 20% of the samples. Pseudomonas spp. Were higher than 10(4) cfu/g in 15% of the samples. Mould and yeast were higher than 10(4) cfu/g in 20% of the samples. In addition, Salmonella spp. were isolated from 30% of the samples. Consequently, it can be stated that white pickled cheeses produced in small plants do not meet the microbiological criteria in Turkish Food Codex.

• 出版日期2011-4