摘要：The organoleptic, physical, chemical and microbiological properties of three types of Tulum cheeses (A, B and C types) produced by using several bacterial starter cultures and control (D type) from the uniform cows milk samples during 16 weeks of ripening period were investigated. At the results of organoleptic analyses; there were no differences among the all cheese types. However, the general acceptability of culture added types were higher then the control. The average dry-matter content of A, B, C and D types were found as 55.874%; 55.517%; 55.536% and 56.077% respectively. The average fat contents of the types were found as 25.12%; 25.00%; 25.93% and 26.87% respectively. The average protein contents of the types were found as 25.13%; 24.03%; 24.32% and 24.77% respectively. The average salt contents of the types investigated were found 3.238%; 3.276%; 3.217% and 3.276% respectively. The average acidity (SH) of the types were found as 87.00; 87.16; 77.51 and 72.01 respectively. The coliform bacteria was isolated only from the fresh (just produced) C types (1.4x104/g) and all the ripening period of D type Tulum cheese. A, B and C types had no coliform bacteria. In addition; the count of 9.5x104 to 1.2x106/g coagulase positive Staphylococcus aureus were isolated from the D type of Tulum cheese. None of the other types of S. aureus were isolated.
