TY  - JOUR
T1  - Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese
AU - Kirdar, S.S. AU - Kursun, O. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 19
SP  - 2511
EP  - 2515
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.2511.2515
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.2511.2515
KW  - Cheese
KW  -Traditional cheese
KW  -quality
KW  -microbiological quality
KW  -Canak cheese
KW  -Turkey
AB  - 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.
ER  -