Microbiological and Chemical Quality of Feta Cheeses Consumed in Van

Enise Akel; Süleyman Alemdar

Microbiological and Chemical Quality of Feta Cheeses Consumed in Van

2016

Enise Akel | Süleyman Alemdar

This study is aimed to determine the microbiological and chemical quality of Feta cheeses which are consumed in Van city center. In this study, a total of 50 Feta cheese samples were used as material. At the result of microbiological analysis of Feta cheeses, the mean number of total aerobic mesophilic bacteria, lactic acid bacteria, coliform, Escherichia coli, micrococcus/staphylococcus, coagulase positive Staphylococcus aureus, Clostridium perfringens, Enterobacteriaceae, yeast and mold were found as 5.49 log cfu/g, 5.20 log cfu/g, 0.78 log cfu/g, 0.10 log cfu/g, 0.58 log cfu/g, 0.53 log cfu/g, 0.08 log cfu/g, 0.96 log cfu/g, 5.18 log cfu/g, respectively. At the result of chemical analysis, the mean value of pH, titratable acidity, dry matter, fat, fat in dry matter, salt and salt in dry matter were found as 4.38, 1.41% LA, 41.21%, 18.12%, 44.18%, 8.36% and 20.42%, respectively. All of the samples were found conforming to the standards in terms of titratable acidity. On the other hand, 8%, 52% and 100% of samples were found unsuitable in terms of coagulase positive S. aureus, pH and salt in dry matter, respectively. As a result, it was concluded that Feta cheeses examined are inadequate in terms of microbiological and chemical quality and they could pose a risk to producers and consumers. The implementation of the HACCP system based on GMP at all stages of the food chain will play an active role for food safety, public health and the protection of consumer rights.

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