| the microbiological quality of erzincan (savak) tulum cheese from turkish retail markets. | twenty samples of erzincan (savak) tulum cheese were investigated for the microbiological quality and some chemical analyses. cheese was characterized by moisture content means = 45.0%; 3.27% sodium chloride and 2.14% acidity. significant variation was found in the major compositional factors indicating a general lack of quality and/or extreme diversity of the manufacturing conditions. microbiological test revealed the presence of very high count of total coliforms, psychrotrophic bacteria, yeas ... | 1989 | 2560817 |