摘要：Coliform group bacteria were defined by having isolation from the cheese samples as; 75 samples of white cheese, 25 samples of civil cheese and 25 samples of for cheese. Twenty one different biochemical characteristics were obtained totally from the identification of 900 cultures. From the findings which were obtained, the most important criteria in the definition of the coliform group bacteria. Were as; formation of gas from lactose and glucose, and the reactions of H2S, indol, urea, movement and lysine decarboxylase. In the samples of the cheese, E. coli was mostly found and E. aerogenes followed that. The other Coliform group bacteria, E. cloacae , Citrobacter , Klebsiella and Serrate were found in different ratios.
