摘要：In this study, the basic composition and microbiological properties of traditional Circassian Cheese, produced with different methods (A: fresh, B: sun dried and C: dried in stoves) were investigated. While fresh cheeses had lower total solids, fat, protein, Water Soluble Nitrogen (WSN), salt and titratable acidity, the pH values were found to be close each other. Different results were found according to total mesophilic bacteria and yeast-mould counts.
