Determination of some composition characteristics of traditional Kargi tulum cheeses produced in Çorum district

In this research, some chemical, microbiological and textural properties of Kargı Tulum cheese produced by the traditional method from family company of Kargı district of Çorum were invatigated. 30 pieces of Kargı Tulum cheese used in the research was obtained from various grocery stores and local cheese producers in Kargı and Çorum. The mean values of Kargı Tulum cheese samples were; dry matter content %61,71±8,77, fat %30,28±4,84, fat in dry matter %49,09±5,15, protein content %20,17±3,19, ash %4,67±2,09, salt %4,76±1,67, salt in dry matter %7,67±2,43, titration acidity (as lactic acid) % 1,41±1,19 and pH is 4,64±0,21. The microbial analyzes of Kargı Tulum cheese samples have been revealed as the yeast-mold count 6.44 ± 0.99 log cfu/g and the coliform bacteria count 3.48 ± 0.96 log cfu/g and in the textural analysis of cheese samples, the hardness was value 28,27 ± 18,07 N and the stickiness rate was 5,29 ± 2,13 N. Key words: Chemical Properties, Kargı Tulum Cheese, Microbial Quality, Textur