Determination of microbiological characteristics of Turkish Karin Kaymagi cheeses packaged in different materials


Salih �zdemir, Filiz Yangılar* and Cihat

The aim of this study is to transport to dairy plants the making technique of Karin Kaymagi cheese and to make them hygienic cheese. Also, the effects of different packaging materials (artificial case, barrel and tripe) on microorganism counts in the cheese samples were determined. In this research, four different Karin Kaymagi cheese samples were prepared from white cheese, civil cheese, whey cheese, pasteurized cream and concentrated yoghurt mixes. These mixes were put in three different packaging materials (artificial case, barrel and tripe) and ripened at 12°C for 2, 15, 30 and 60 days. The means of total aerobic mesophilic (TAMB), lactic acid (LAB), coliforms, proteolytic, lipolytic, psychrotrophic, spore forming bacteria and yeast-moulds in the cheese samples were determined as 7.08, 6.11, 1.18, 5.13, 4.82, 5.30, 1.30 and 4.83 log cfu/g, respectively. As the LAB counts and the yeast-mould counts of samples increased, the coliform group bacteria counts decreased during ripening periods. The yeastmoulds counts of cheese samples packaged in barrel were lower than that of tripe and artificial case.

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