Investigation of the microbiological properties of local golot cheeses offered for sale in Trabzon / center and provinces in terms of consumer health

Milk had a considerable proportion in human nutrition, contains many nutrients, especially vitamins. However, since milk is a perishable product, it is converted into various products in order to make milk more durable. Cheese is one of them which has an significant proportion in Turkish gastronomy. There are thousands of varieties of cheese, which varies from region to region. This study's purpose is to state the microbiological properties of Golot Cheese is offered for open consumption in the local bazaar in Trabzon distinct. For this purpose, 20 samples of Golot cheeses were used. The amount of total coliform, mesophilic lab growing on MRS agar, mesophilic lab growing on M17 agar, Enterobacteriaceae family, total aerobic mesophilic bacteria, Staphylococcus aureus., Pseudomonas aeruginosa, and yeast-mold contained in these samples were analyzed. Average total number of coliforms in samples 5.8±0.08 log cfu/g, Enterobacteriaceae family 5.59±0.05 log cfu/g Pseudomonas aeruginosa 5.28±0.22 log cfu/g, Staphylococcus aureus 5.53±0.06 log cfu/g, yeast-mold 6.51±0.15 log cfu/g, total aerobic mesophilic bacteria (TAMB) 9.14±0.08 log cfu/g, mesophilic lab grown on M17 agar. 9.23±0.08 log cfu/g, mesophilic lab grown on MRS agar. It was determined as 8.71±0.09 log cfu/g. As a result of the study, it was concluded that the sample cheeses were insufficient in terms of hygiene. Keywords: Golot, Cheese, Milk, Trabzon, Local