@article{MAKHILLJAVA201110192981,
    title = {Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {10},
    number = {19},
    pages = {2511-2515},
    year = {2011},
    issn = {1680-5593},
    doi = {javaa.2011.2511.2515},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2011.2511.2515},
    author = {S.S. and},
    keywords = {Cheese,Traditional cheese,quality,microbiological quality,Canak cheese,Turkey},
    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.}
    }