Determinaiton of chemical and microbiological properties of various cheeses produced in Trabzon

In this study, 10 samples were collected from each cheese to investigate the chemical and microbiological properties of Aho, Golot and Telli cheeses produced and sold in different districts of Trabzon. It was found that the effect of cheese variety on the ash, salt pH and fat values of the cheese samples was very significant (p<0.01), and the effect on the dry matter and acidity values was significant (p<0.05). Only lactococci counts were affected significantly (p<0.05) by cheese type among the microbiological properties. S. aureus counts ordered following as Aho, Golot and Telli cheese and the difference was statistically significant among samples (p<0.05). The Enterobacteriaceae count was the lowest average value in Aho cheese (2.06 log cfu/g) and the highest value in Telli cheese (4.82 log cfu/g). Coliform bacteria counts of Aho, Telli and Golot cheeses were determined as 1.85 log cfu/g, T2.40 log cfu/g and 3.22 log cfu/g, respectively. Lactobacilli counts of samples were between 5.11 log cfu/g and 8.73 log cfu/g. The average lactococci counts of Aho cheese were lower than Telli cheese (p<0.05) and higher than Golot cheese (p<0.05). The lowest and the highest yeast-mold counts were <2 log cfu/g and 8.57 log cfu/g, respectively. The average TAMB values were 8.07 log cfu/g in Aho cheese, 7.77 log cfu/g in Golot cheese and 7.81 log cfu/g in Telli cheese, and the differences were statistically insignificant (p>0.05) among samples. Psychrophilic bacteria were detected in all samples.