Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese

Sik B., Kucukcetin A., Yaygın H.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.59, no.11-12, pp.636-637, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 11-12
  • Publication Date: 2004
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.636-637
  • Keywords: white pickled cheese (pathogens, quality)
  • Akdeniz University Affiliated: Yes


The physicochemical quality and occurrence of some pathogens were investigated in 50 white pickled cheeses sourced from local markets in Antalya, Turkey. The total solids, fat, fat-in-total-solids, salt, salt-in-total-solids, nitrate, nitrite and titratable acidity were determined. Microbial analysis of white pickled cheese included counts for coliforms, Staphylococcus aureus and Shigella, and detection of Salmonella, and Clostridium perfringens. A proportion of samples had high counts for coliforms (43%), Staph-aureus (24%) and Shigella (8%) and are unacceptable according to Turkish microbiological standards. No Salmonella or C. perfringens were detected in any of the cheese samples. This study strongly suggests the need for a more strict hygienic and technological control during manufacture.