Microbiological quality of Çökelek cheeses as a fresh consuming in Diyarbakır

This study was carried out to determine the microbioligal quality of ?çökelek? cheese, which is sold and produced in the vicinity of Diyarbakır. As it known, `?çökelek?? cheese is an important milk product that is consumed by people whose income is low and because of it is cheap, without fat or with little fat, and it is generally recommended in the lists of diet food, because of it is a resource of animal protein that owns a low levels of calori. A total of 20 samples of `?çökelek?? cheeses purchased in central Diyarbakır, were examined to determine the microbiological quality of these products. Coliform bacteria and the determination of being of faecal E.coli are made by using (KMS) methods. The samples which are taken from suitable dilutions as known quantity have been inoculated in or on the agar plate and the counts have been made by using plate counts techniques, the results have been determinated as the unit that is done as a kob. In this samples as a average of Coliforms bacteria 123.46X10-6 kob/g, Escherichia coli % 25, Salmonella sp 29.31X10-6 kob/g, Staphylococcus aureus 171,81X10-6 kob/g, Proteolitic bacteria 56,98X10-6 kob/g, Heterofermentatif lactic acid bacteria 233,7X10-6 kob/g, Bacillus sp. 61,9X 10-5 kob/g, Clostridium sp. 37,88X10-5 kob/g, Total microorganism 313,71X10-6 kob/g, Psycofilic bacteria 246,68X10-6 kob/g, mould and yeast 461,16-4 kob/g, were determined respectively. In conclusion, it could be proposed from the above data that the samples of `?çökelek?`cheeses had very low hygienic quality; therefore, they would have a potential hazard for public health. Keywords: Fresh `?Çökelek?? Cheeses, Microbiological Quality