Abstract: In this study, a total of 35 samples, selected randomly from different canak cheese producers in Yozgat a province of Anatolia were examined for their conformity to Turkish Food Codex Microbiological criteria. The average counts of total aerobic mesophilic bacteria, Lactococcus sp., Lactobacillus sp., coliform bacteria, Staphylococcus-Micrococcus sp., Enterococcus sp., Enterobacteriaceae, yeast and mould were determined to be 7.48, 6.60, 6.79, 2.62, 3.97, 3.34, 3.32, 4.29 and 2.97 log cfu g-1, respectively. Only 15 samples conformed to the Turkish Food Codex. Coagulase-positive staphylococci were detected in 24 out of 35 samples (68.5%) and E. coli was detected in 10 out of 35 samples (28.5%). According to the results of microbiological analysis, it was concluded that Canak cheese may carry a potential public health risk and therefore, strict hygiene precautions should be taken during production, storage and sale stages.
S.S. Kirdar and O. Kursun, 2011. Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese. Journal of Animal and Veterinary Advances, 10: 2511-2515.