摘要：This study was carried on Surke cheese accepted as a milk product, in order to determine some chemical and microbiological properties on established in Hatay were evaluated. In microbiological analysis, for total mesophilic aerobic bacteria 6.5x108 cfu/g, lactobacilli 4.4x107cfu/g, lactococci 2.8x102 cfu/g, micrococci -staphylococci 2.5x102 cfu/g, enterobacteriacaea 3.5x102 cfu/g, coliform bacteria <2.0x102 cfu/g, yeast and mould 2.7x105 cfu/g were determined in surke cheese samples. In chemical analysis, mean values of (%) dry matter, fat, salt and acidity for surke cheese were 52.8, 11.0, 8.1, and 2.1 LA respectively.
关键词：Surke ; cheese; microbiological and chemical quality; Hatay ; Turkey
