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International Journal of Sustainable Agricultural Research

June 2020, Volume 7, 2, pp 93-97

Determination of Microbiological Quality of White Cheeses Marketed in Afyonkarahisar

Recep Kara

Ulas Acaroz

Zeki Gurler

Zeyneb Sadigzade Zengin

Ali Soylu

Recep Kara¹ ^,

Ulas Acaroz¹ Zeki Gurler¹ Zeyneb Sadigzade Zengin¹ Ali Soylu¹

Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyonkarahisar, Turkey. ¹

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on PubMed

Pages: 93-97

DOI: 10.18488/journal.70.2020.72.93.97

Article History:

Received: 11 December, 2019
Revised: 13 January, 2020
Accepted: 19 February, 2020
Published: 16 March, 2020

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Abstract:

Cheese is a dairy product with a high nutritional value, a unique flavor, aroma, a long shelf life, and a very different variety. Cheese may be contaminated with harmful microorganisms which may pose a risk to public health during the raw material procurement and production stages. This study investigated the microbiological quality of 60 white cheese samples, marketed in Afyonkarahisar province. The mean levels of total mesophilic aerobic bacteria, Enterobacteriaceae, coliform, Esherichia coli, coagulase-positive staphylococci, and yeast-mold were determined as 2,1x105, 1,4x104, 2,1x103, 4,5x102, 4,1x102 and 3,8x103 CFU/g, respectively. Also, Escherichia coli was found in 10% (6/60) of the samples between the level of 102-105. Consequently, the microbiological quality was found to be insufficient in some of the samples examined. Therefore, it is recommended to take necessary hygienic measures in raw material supply. In addition, necessary precautions should be taken in all stages of cheese production and attention should be paid to the personnel and equipment hygiene.

Contribution/ Originality
This study investigated the microbiological quality of 60 white cheese samples, marketed in Afyonkarahisar province.

Keywords:

Cheese, Coliform, Esherichia coli , Hygiene, Microbiology, Public health.

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