摘要：Food products should have quality fitting to the TSE standards point of view of the health. For this reason, 25 samples of butter made of yogurt and cream which have been produced in Malatya region were comparatively investigated for their microbiological gualities. The results heve been shown that the maximum values for the yogurt butter samples are: 4.0x103 cfu/g for coliform bacteria, 1.5x104 cfu/g for lipolytic bacteria, 2.3x104 cfu/g for proteolytic bacteria, 3.6x106 cfu/g for total bacteria and 5.0x106 cfu/g for yeast and mold. Similarly, the maximum values in cream butter were found as: 1.4x105 cfu/g for lipolytic bacteria, 9.5x104 cfu/g for proteolytic bacteria, 7.7x105 cfu/g for total bacteria and 7.3x106 cfu/g for yeast and mold. But, the coliform bacteria were not found in the cream butter samples; and the psichrophilic bacteria were not found in ail of the samples.
