Investigation of savak tulumi cheese sold in elazig for aflatoxin M1 (AFM1) and for some chemical parameteres

100 pieces of Şavak Tulum Cheese sold different firms and different timesin Elazığ market were used. The levels of Aflatoxin M1 (AFM1) and some chemical parameters (pH, acidity, aw (water activity) and moisture) and yeast-mold counts in the tulum cheese samples were investigated. Avarage the pH value 5,03, acidity (1.a %) 0,25, aw 0,960, moisture 42,59 % and aflatoxin M1 (AFM1) level 2,31 μkg (ppb) avarage in the investigated tulum cheese samples. was found. The average number of yeast and molds was found 5,12 level in log10kob/g. In 94 of the investigated samples (94 %), the number of yeasts and molds was found more than 2,00 log10kob/g. All of the analyzed samples of Savak tulum cheese (100 %), the aflatoxin M1 (AFM1) level was found to be higher than 50 μg/kg (0,05ppb) of the limit value determined for AFM1 according to the Turkish Food Codex Contamination Regulation. As a result, it was observed that carry a potential risk in terms of aflatoxin M1 (AFM 1) of Savak tulum cheeses made mostly from raw milk lovingly consumed by the local people. For this reason, it has been concluded that the production of these products in technological environments, pasteurized milks, starter culture supplementation and industrial environments compatible with the HACCP system may be more appropriate in terms of public health. Keywords: Savak tulum cheese, aflatoxin M1 (AFM1), chemical, microbiological, property.