The Effect Of Some Chemıcal Propertıes Of Mıhalıc Cheese On The Presence Of Colıform Bacterıa and Staphylococcus Aureus

Abstract

This investigation, carried out on Mihalıç cheese, supplied to public consumption as a matured product in and around Bursa was done in order to determine its importance and quality with regard to public health. In this study 50 different Mihalic cheese samples collected from and around Bursa region were used as material. This samples were examined microbiologically (Total aerobes, Coliform, bacteria, Staphylococcus aureus) and chemically (dry matter, acidity, salt, pH). The results of the microbiological analysis of Mihalıç cheese were as follows: the number of total aerobes was 6.6X107 cfu/g, Staphylococcus aureus 5.9X103 cfu/g, Coliform bacteria 7.9x10s cfu/g. The results of chemical analysis were as follows: dry matter 62.14 %, salt 8.59 %, acidity 1.406 %, (as lactic acid), and pH 5.3.