DİYARBAKIR’DA TAZE OLARAK TÜKETİLEN ÇÖKELEK PEYNİRLERİNİN MİKROBİYOLOJİK KALİTESİ / MICROBIOLOGICAL QUALITY OF ‘’COKELEK’’ CHEESES AS A FRESH CONSUMING IN DİYARBAKIR

Bu calisma, Diyarbakir’da ambalajsiz olarak satisa sunulan cokeleklerin mikrobiyolojik kalitesini belirlemek amaciyla yapilmistir. Calismada 30 adet cokelek peynir ornegi kullanilmistir. Koliform ve fekal orjinli Escherichia coli varliginin belirlenmesi En Muhtemel Sayi esasina gore yapilmistir. Mikroorganizma sayimlari Plak Kulturu Metoduna gore yapilarak, sonuclar Koloni Olusturan Birim (kob) olarak degerlendirilmistir. Orneklerde toplam mikroorganizma sayisi 8.49±0.79 log kob/g, heterofermentatif laktik asit bakterileri 8.58±0.98 log kob/g, psikrofilik bakteriler 8.51±0.83 log kob/g, proteolitik bakteriler 8.49±0,83 log kob/g, maya-kuf 6.67±0.86 log kob/g, Staphylococcus aureus 7.53±1.12 log kob/g, Salmonella sp. 7.80±0.64 log kob/g, Bacillus sp. 7.70±1.35 log kob/g, Clostridium sp. 7.81±1.05 log kob/g, Escherichia coli % 23.3, koliform bakteri sayisi % 23.3 olarak tespit edilmistir. Arastirma sonucunda; taze cokelek peynir orneklerinin hijyenik acidan cok dusuk kaliteli olduklari tespit edilmistir This study was carried out to determine the microbioligal quality of “cokelek” cheese, which is sold without packaging in Diyarbakir. In study used total of 30 samples of ‘’cokelek’’ cheeses. Coliform bacteria and the determination of being of faecal E. coli are made by using most probable number (EMS) methods. The microorganism counts by using plate counts techniques, the results have been evaluated as a cob. The In the samples as a average of total microorganism 8.49±0.79 log cfu/g, heterofermentatif lactic acid bacteria 8.58±0.98 log cfu/g, psycofilic bacteria 8.51±0.83 log cfu/g, proteolitic bacteria 8.49±0,83 log cfu/g, mould-yeast 6.67±0.86 log cfu/g, Staphylococcus aureus 7.53±1.12 log cfu/g, Salmonella sp. 7.80±0.64 log cfu/g, Bacillus sp. 7.70±1.35 log cfu/g, Clostridium sp. 7.81±1.05 log cfu/g, Escherichia coli % 23.3, coliforms bacteria % 23.3 were determined respectively. In conclusion, the samples of fresh cokelek cheeses were determine that had very low hygienic quality.