摘要：In this study microbiological qualities of Tulum cheeses made (in quadruplicate) from cow’s milk and packed in goat’s skin (A; hairy side outside or B; hairy side inside the bag) and (C) polyethylene bags to ripen up to 210 days in quadruplicate. Total microorganism decreased steadily for all the cheeses (but in packing material A after a rise in the first month and in material B and C after rises in first 2 months). The highest number was observed in the beginning of ripening with Tulum cheeses in material B (7x107 per g), but at the end of 210th day cheeses in material A had the highest number of all (1.8x107 Per g). The highest coliform bacteria was found with cheeses packed in material B. Number of coliform bacteria decreased (first 2 months sharply then slowly) throughout the ripening period. Packing materials had no effect on the lactic streptococci of Tulum cheeses but the effect was statistically significant on lipolytic, proteolytic bacteria and on mold and yeast. Coliform bacteria, mold and yeast contents of Tulum cheese which were packed in goat’s skin bags with the hairy surface inside, were well above those of other cheeses packed in other materials. Therefore goat skin bags with hairy surface inside were found to be unsuitable for Tulum cheese packaging.
