Determination of some chemical and microbiological properties of deleme cheese

Deleme is a geographically registered traditional cheese, produced without adding yeast in Gümüşhane for many years, has own unique flavor. In this study, chemical and microbiological properties of 15 deleme cheeses produced by traditional methods and sold in markets in Gümüşhane province were investigated. Since standard raw materials and production techniques weren't used in deleme cheeses's production, chemical analyze values varied over a wide range. The cheese samples's average chemical values were as follows; dry matter 45.21%±0.33, salt 2.35%±0.09, salt in dry matter 5.22%±0.20, ash 5.26%±0.114, fat 8.13%±0.30, fat in dry matter 17.99%±0.66, protein 28.39%±0.40, pH 5.64±0.04; color values are L* 78.06±0.33, a* -4.77±0.07, b* 20.65±0.51. All of the deleme cheese samples belong to the 'low fat' cheese group according to the Turkish Food Codex Communiqué on Cheese (TFC 2015/6). Additionally all cheese's moisture and salt content were higher than the values specified in the communiqué. Microbiological values of the cheeses were as follows; total mesophilic aerobic bacteria count 6.78±0.73, mesophilic lactic acid bacteria 6.89±0.79 on M17 agar, thermophilic lactic acid bacteria 6.65±0.14 on M17 agar, mesophilic lactic acid bacteria 6.70±0.12 on MRS agar, thermophilic lactic acid bacteria 6.25±0.15 on MRS agar, S. aureus bacteria 4.80±0.14, Enterobacteriacea 2.20±0.19, coliform bacteria 2.20±0.20, yeast-mold 5.14±0.25 log cfu/g. The results showed that deleme cheese isn't produced under hygienic conditions. For deleme cheese, a part of our cultural richness, to be one of the well-known and consumed cheese varieties, it is necessary to develop a standard hygienic production technique, more inspections and scientific studies.