摘要：In this research, totally 36 White cheese samples were gathered as research materials. Six of the samples were produced in Turkey, and others were imported Danish feta cheeses. At the results of the analysis, there are statistically, significant (p<0.01) differences among the varieties regarding color and appearance, flavour, body and texture, dry matter, moisture, fat, non-fat dry matter, fat in dry matter, salt, salt in dry matter, ash and protein contents. There is no significance on acidity (pH and SH) among the varieties. At the results of microbiological analysis, total count of bacteria molds and yeasts were examined and in native variety these counts were high at significant level. It had been found that four samples of six native samples and one of the imported samples included coliform bacteria and E. coli .
