Evaluation of Physicochemical and Microbiological Properties of a Traditional Local Cheese: Tire Camur Cheese

This study examined the physicochemical and microbiological properties of Tire Camur cheese, a traditional dairy product widely consumed in the Tire district of Izmir, Turkey. Ten samples of Tire Camur cheese, purchased from the local market, were analyzed, and the findings were evaluated to assess food quality, offering recomendations for improvement. Physicochemical parameters including pH, acidity, dry matter, fat, and protein content were determined. Microbiological quality was asessed by counting Lactobacillus spp., Lactococcus spp., yeast-mold, S. aureus, and E. coli. The mean values for pH, titratable acidity (%), dry matter (%), fat (%), and protein (%) were found to be 5.56±0.01, 0.15±0.01 LA, 29.65±0.16, 10.41±0.16, and 11.68±0.16, respectively. The results indicated that the physicochemical properties of Tire Çamur cheese lack standardization due to inconsistencies in its production process. Microbiological analysis revealed that stricter attention to hygiene and sanitation practices is necessary. Notably, sig-nificant variations in S. aureus and E. coli counts were observed among samples from the same producer, underscoring the critical need for improved hygiene during post-production packaging, storage, and sales.