Ankara Piyasasında Satılan Civil Peynirlerinin Mikrobiyolojik, Kimyasal ve Duyusal Niteliklerinin Saptanması

In this study microbiological, chemical and organoleptic properties of Civil cheese sold in Ankara market were defined. At the end of microbiological examinations mean values of the TAMB (total aerobic mesophilic bacteria), the yeast and mould, the coliform group bacteria and E. coli were found as 1.1x108 cfu/g, 4.1x107 cfu/g, 1.1x103 MPN/g, 3.8x102 MPN/g respectively. The numbers of S. aureus are established as less than 100 cfu per gram. These values indicated that Civil cheese was contaminated during production and marketing. The results of chemical analyses showed that samples included dry matter, fat, fat in dry matter, protein, salt, salt in dry matter, ash,titratable acidity (% in lactic acid), pH, total nitrogen, water soluble nitrogen, ripening coefficient, non-protein nitrogen and the average values of these Chemicals were found as, 43.46 %, 2.79 %, 6.45 %, 33.46 %, 5.22 %, 11.99 %, 1.09 %, 0.938 %, 4.68 pH, 5.245 %, 0.514 %, 9.78 %, 0.377 % respectively. In organoleptic examination, the mean of total scores of cheese samples were 14.95 over 20. As a result it was concluded that cheese samples were not Standard in quality, because of their content of fat was low and content of salt and protein were high. Besides, it was found that the ripening of the samples were not sufficient.