Seval  Sevgi Kirdar, 
    A Survey on Chemical, Biochemical and Microbiological Characteristics of a Traditional Dairy Product in Mediterrean Region: Kes,
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 3,
    2012,
    Pages 330-334,
    ISSN 1680-5593,
    javaa.2012.330.334,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.330.334)
    Abstract: The study was conducted to determine the microbiological quality (total aerobic mesophilic bacteria, <I>Lactococcus </I>sp., <I>Lactobacillus </I>sp., Coliform bacteria, <I>Staphylococci-micrococci</I>,<I> Enterococci</I>,<I> Enterobacteriaceae</I>, yeast and mould) and biochemical properties (dry matter, fat, salt, acidity, pH, water activity, nitrogen, WSN/TN, TCA-SN/TN and PTA-SN/TN) of Kes. Total of 64 Kes samples were randomly collected from Burdur province of Turkey. According to the results of chemical analysis, Kes is included in the moisture food groups (a<SUB>w</SUB> = 0.90) and less mature cheeses. Kes proteolysis were found to be low-level. The microbiological quality of Kes is not satisfactory because the total aerobic mesophilic bacteria, yeast and mould counts are high. Coagulase-positive staphylococci was detected in 12 of the 64 samples (25%) and <I>E. coli</I> was detected in 2 of 64 (3.1%). It was concluded that Kes may be contaminated with some microorganisms during production or selling.
    Keywords: Traditional products;dairy product;properties;Kes;bacteria;Turkey