摘要：A research has been carried upon the microbiological and some physicochemical characteristics of Erzincan tulum (Şavak) cheese samples which closed shopping district in Elazığ for this purpose, 17 samples of cheese were taken. The samples were examined with respect to following standpoints: coliform group bacteria, Escherichia coli , counting of total microorganism. Staphylococcus aureus, Salmonella sp, Bacillus sp , psycrophylic bacteria, lactic acid bacteria, proteolytic bacteria, yeast-mould and Listeria monocytogenes . The average counts of these microorganisms in the samples of cheese were found respectively: 240 - ³ 2400, 70.5%, 1.8x109, 3.5x104, 1.0x103, 4.47x105, 3.37x105, 1.15x107, 70%, 3.6x106, 3.2x104. In the chemical analysis mean values of following characteristics were determined as dry matter 53.69%, water 46.29%, fat 27.26%, protein 16.91%, total ash 5.22%, salt 3.44% and pH (acidity) 1.608%. we concluded that Erzincan tulum (Şavak) cheese samples were not in good hygienic quality.
