The Comparison of Some Microbiological Properties of Kashar Cheeses Produced From Raw and Pasteurized Milks During the Ripening Period

In this study, some microbiological properties of the cheese which manufactured from raw and pasteurized milks was investigated during 90 days of ripening time. in the cheese making which used pasteurised milk starter culture (streptococcus thermophilus, lactobacillus bulgaricus).was added ratio of 1.5%. during the ripening time (1, 30, 60 and 90. days) some microbiological properties were applied. according to the study results, while the effect of the addition of starter culture was found significantly important on the counts of lactococci, lactobacilli and yeasts and moulds (p < 0.05), it had no significant effect on the counts of tamb. in the present study, the mean total aerobic mesophilic bacteria (tamb) of raw milk kashar cheese and pasteurized milk kashar cheese were determined as 7.70, 8.20 log cfu/g; lactobacilli 7.36, 7.47 log cfu/g; lactococci 6.61, 7.36 log cfu/g; yeast and mould 4.73, 5.11 log cfu/g, respectively. no bacteria belonging to coliform group was determined in any sample during the ripening period.