摘要：The surface moulds of Kashar Cheese were isolated and identified on 49 samples taken from 3 different kinds of storehouses; primitive, conventional and modern. The quantitative mould counts were determined to vary between 11x102-14x1016/20 cm2, depending on storehouse type and storage periods. The dominant flora during storage consisted of; Penicillium sp on 86.1% of samples, Aspergillus sp on 3% of samples other groups (Mostly Mucor sp ) on 10.9% of samples. Identification at type level yielded the following results: Penicillium ver. Var.- cyclopium on 22.1% of samples; Mucor racemosus on 10.1% of samples, Aspergillus versicolor on 1.5% of samples. From these findings, it was observed that toxigenic moulds are present in samples which necessitate removal of the outer layer, constituting 8% of cheese weight (around 5.4 billions Turkish liras economical loss). Consequently precautions which can avoid or at least minimize mould growth need to be determined.
