摘要：Sepet cheese is a kind of traditional semi-hard cheese in the Mediterranean region of Turkey. Some of the cheeses have begun to forget and these kinds of products are sold only in local markets by producing within families. Providing the standardized production of these kind of cheeses which have different aroma and flavors are necessary for the dairy industry. In this search some of the chemical and microbiological properties of Sepet cheeses that have obtained from a cheese factory in Balıkesir region were examined. As a result the mean values of total dry matter, fat, salt, total nitrogen, acidity (lactic acid) , salt in dry matter , fat in dry matter , protein were; 54.32 %, 24.5 %, 1.118 %, 4.60 %, 0.72 %, 2.058 %, 45.10 %, 29.34 % respectively, pH mean value was 5.46 and microbiological analysis results were ; total meshophilic aerobic bacteria 1.83x104 cfu/g , yeast 2.8x106 cfu/g , coliform bacteria ; 40 cfu/ g , Staphylococcus aureus 1.5x102 cfu/g , Escherichia coli and mould weren’t detected.
关键词：Sepet cheese; traditional cheeses; semi-hard cheeses
