摘要：In this study microbiological, chemical and organoleptic properties of Urfa cheese sold in Ankara market were determined. The average results of the microbiological investigations on TAMB (total aerobic mesophilic bacteria), the yeasts and moulds, the coliform group bacteria, E. coli and S. aureus were found as 1,0x109cfu/g, 1,0x107 cfu/g, 3,5x106 MPN/g, 1,1x106 MPN/g and 1,3x105 cfu/g respectively. These data show that the hygiene rules are not followed during the production and marketing of the Urfa cheese so that it has a bad microbiological quality. The results of Chemical analyses included dry matter, tat, fat in dry matter, protein, salt, salt in dry matter, ash, titratable acidity (% in lactic acid), pH, total nitrogen, water soluble nitrogen, ripening coefficient, non-protein nitrogen values of the samples were determined as, 48,33 %, 22,96 %, 47,48 %, 17,53 %, 6,80 %, 17,53 %, 2,107 %, 1,23 %, 5,44 pH, 2,747 %, 0,411 %, 15,25 % and 0,26 %, respectively.
