Microbiological and compositional status of Turkish white cheese

Results of the chemical and microbiological examination of 38 Turkish white cheese samples are presented. On average, the cheese was characterized by a high moisture and salt content, 58.18 and 3.56%, respectively, and a pH of 4.68. Significant variation was found in these compositional factors, indicating the extreme diversity of manufacturing practices. Microbiological analysis revealed the presence of high numbers of coliforms, faecal coliforms and Escherichia coli, extremely high numbers of faecal streptococci, and a low level and incidence of Staphylococcus aureus, Salmonella and Clostridium perfringens were not isolated from the samples. There was no correlation between the levels of coliforms, faecal coliforms, E. coli and enterococci, suggesting that the enterococci count in Turkish white cheese may not be a good indicator of sanitary practices.