Investigation of clostridium tyrobutyricum presence in milk and cheese samples sold in Adana market

Late blowing is a quality problem caused by Clostridium tyrobutyricum, which causes significant economic losses in the dairy industry, especially in low-acid, hard and semi-hard cheeses. In this study, the presence of Clostridium tyrobutyricum bacteria which cause late blowing problem in cheese was investigated in milk and cheese samples collected from Adana market. Samples were also evaluated for total coliform, Escherichia coli, Escherichia coli O157: H7 and total aerobic mesophilic bacteria. Clostridium tyrobutyricum was isolated from 15 out of a total of 100 samples analyzed. The samples which were isolated Clostridium tyrobutyricum were 1 UHT milk, 6 raw milk, 1 pasteurized milk, 3 cheddar cheese and 4 white cheese samples. In addition, it was found that coliform group bacteria in 30 of the 100 samples in the range of 2.30 EMS /ml - <110.00 EMS /ml. In 20 samples Escherichia coli Tip1 was determined in the range of 9.30 EMS /ml - <110.00 EMS /ml. Escherichia coli O157: H7 was found as 2.30 EMS / ml just only in one sample. The total amount of aerobic mesophilic bacteria was seen in 42 samples and was determined as in the range of 1x102-1.6x104 cfu / ml.