摘要：In this study, raw and pasteurized milk were used for tulum cheese production. Two different tulum cheese samples were produced with Lb. plantarum1 + Lc. lactis57 + Lb. plantarum 48 Ent. faecalis 40 strains and one cheese was made from raw milk. Three different tulum cheeses were investigated for chemical, microbiological and organoleptic properties. Dry matter, fat, salt, acidity, pH, total nitrogen, in soluble nitrogen and ripening index were analyzed. In the chemical analysis, minimum and maximum values of the following characteristics were determined after 90 days as SH 79.5-94, ripening index 51.48-136.32 %, total solid 57.85-61.09 % total nitrogen 2.67-3.43 % water soluble nitrogen 1.73-3.64 % salt in dry matter 4.03-5.26 %, fat in dry matter 54.42-57.29 %, organoleptic degree 52-72.81. According to the microbiological analysis result; Total mesophilic aerob microorganisms were 7,25-7,97 log cfu/g, lactobacillus were 7,32-7,5 log cfu/g, lactococcus were 7,71-8,15 log cfu/g, coliform group microorganisms were 1,73-5,02 log cfu/g, S. aureus were <10-2,35 log cfu/g, enterococcus were 6,71-7,38 log cfu/g, psychrophilic microorganisms were <10 log cfu/g, yeast and mould were 4,22-5,49 log cfu/g.
