S.S.  Kirdar, O.  Kursun, 
    Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 19,
    2011,
    Pages 2511-2515,
    ISSN 1680-5593,
    javaa.2011.2511.2515,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.2511.2515)
    Abstract: In this study, a total of 35 samples, selected randomly from different canak cheese producers in Yozgat a province of Anatolia were examined for their conformity to Turkish Food Codex Microbiological criteria. The average counts of total aerobic mesophilic bacteria, <I>Lactococcus </I>sp., <I>Lactobacillus</I> sp., coliform bacteria, <I>Staphylococcus-Micrococcus </I>sp., <I>Enterococcus</I> sp., Enterobacteriaceae, yeast and mould were determined to be 7.48, 6.60, 6.79, 2.62, 3.97, 3.34, 3.32, 4.29 and 2.97 log cfu g<SUP>-1</SUP>, respectively. Only 15 samples conformed to the Turkish Food Codex. Coagulase-positive staphylococci were detected in 24 out of 35 samples (68.5%) and <I>E. coli</I> was detected in 10 out of 35 samples (28.5%). According to the results of microbiological analysis, it was concluded that Canak cheese may carry a potential public health risk and therefore, strict hygiene precautions should be taken during production, storage and sale stages.
    Keywords: Cheese;Traditional cheese;quality;microbiological quality;Canak cheese;Turkey