Determination of microbiological and some chemical properties of Hamsiköy rice pudding offered for sale in Trabzon province

It has a place in all that can be in milk, which is a nutritious food. It contains proteins, fats, lactose, as well as vitamins and mineral substances of animal origin that are neccesary for an adequate and balanced diet in a full and sufficient. Products such as yoğurt, cheese, butter are obtained from milk and consumed by people. In addition, mill dessert, which people prefer a lot, also contain a large amount of milk components. Rice pudding, which is a found among milk dessert; that is among our traditional dessert that is widely known by people. Rice pudding production varies from region to region. In this study, it was aimed to examine Hamsikoy rice pudding, which is widely consumed in Turkey and prepared by baking, which has not been researched much in its field, in terms of microbiological and some chemical properties and to compare it with literature studies and to comply with standards. In this study, 20 Hamsiköy rice pudding microbiological ( TAMB, yeast- mold, PAB, MRS agar developing LAB, M17 agar developing, coliform bacteria, enterobacteriacea, St. Aureus, pseudomanas spp.,) and chemical (amount of dry matter, amount of ash, amount of protein, pH, color, titration acidity, amount of fat) propertion were studied. Keywords: Hamsiköy Rice-Pudding, Chemical analiysis, Microbiological analysis