Determination the confirmity to microbial criteria of cheese and used milk in the cheese in Manavgat Antalya

In this study, the confirmity to microbial criteria of cheese and used milk in the cheese manufactured in Manavgat was investigated. The materials of the survey were composed of milk and its cheese products collected from 6 dairy plants exist in Manavgat Antalya. Analyses of milk samples made as raw milk and after pasteurisation. To observe the effect of climatic conditions, analyses were made in two seasons as firstly in March 2012 and secondly in July 2012. Also, the samples examined as physico-chemically, because of the effect of chemical compositoin of the material on its microbial quality. In the research, chemical composition of milk used in the production of cheeses was determined meanly as; fat %3,09±0.36, protein %3.14±0.36, lactose %4.77±0.71, %8.69±0.53 non-fat dry matter and pH 6.16±0.35. Raw milk used in cheese production was investigated microbiologically and in the first period 6.13±0.71 log cfu/g Enterobacteriaceae, 5.35±0.22 log cfu/g S. aureus, 8.03±0.83 log cfu/g total mesophylic aerobic bacteria (TMAB), 5.13±0.54 log cfu/g molds and yeasts were identified on average. In the second period it was seen that the raw milk samples involved 6.31±0.76, 5.55±0.25, 8.22±0.63, 5.37±0.56 log cfu/g on average, respectively. That was indicated the increase of air temperature resulted in the increase of microbiological load of raw milk. Kashar and white cheese results were compared to TS 591 and TS 3272 standards. Other cheese types produced in the region were investigated and compared according to European Commission (EC) Standards. Microbiological results were evaluated to Turkish Food Codex Regulation on Microbiological Criteria (TFC RMC). It was seen that pH value, moisture and salt content of white cheeses were proper, but according to fat content all white cheese samples were accessed to class of semi-skimmed. It was determined that, in the point of moisture 40% and salt %10 of kashar cheese were out of TS standards and accordig to fat content all kashar cheese samples could be classified as fatty type. When all cheeses were analysed microbiologically, Salmonella spp., E. Coli O157:H7 and L. monocytogenes were not isolated. From this perspective, while a variety of cheeses were suitable compared toTFC RMC, 23.33% percent of white cheese in first period and 40% of in the second period was evaluated to be inappropriate in terms of coagulase-positive staphylococci. In the fist period 26.67 % and in the second period 40% of kashar cheese were found as unsuitable. While, Gouda cheeses were eligible for the first term results, 2nd period analysis of the samples were found to exceed the limit of half. Other than theese cheeses Kaskawal, Brie, Cheddar, Camembert, Maasdam, Emmental, Mozzarella and Edam cheeses the results obtained under the upper limit of the TFC RMC, in terms of S. aureus. According to these results, Because increases in temperature accelerates microbiological growth, products produced in the summer seems to be more risky in terms of health. In addition, height results of TMAB, Enterobacteriaceae, molds and yeast which done to be knowledgeable about the hygien of manufacturing conditions reveals that; additional measures should be taken for the protection of human health, not interruption of the tourism sector and preventing loss of products.