摘要
In this study, the basic composition and microbiological properties of traditional Mud （Gamur） cheese produced in Tire region of Turkey was evaluated. The total solids, fat, protein, water soluble nitrogen （WSN）, acid value of cheese, fat, salt, titratable acidity, pH levels in Mud cheeses were variable according to whey characteristics used in their production. Wide variations were found in the total bacteria, Coliform bacteria, Staphylococcus aureus, yeast-mould, Lactobacillus spp. and Streptococcus spp. counts of cheese samples. The presence of coliforms, Staph. aureus and yeast-moulds indicate poor hygienic conditions of cheese production.
