SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TRADITIONAL HELETE CHEESE

In this study, some chemical and microbiological properties and mineral content of Helete cheese produced locally from goat milk were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.