Production Techniques and Some Properties of Traditional Lavas Cheese

Cheese making technique, chemical and microbiological properties of Lavas cheese were investigated. After microbiological analyses, as follows: the avarage aerobic mesophilic bacteria, coliform group bacteria, mould-yeast, Staph, aureus and spore forming bacteria counts were found 6.78+0.60, 5.37 + 0.8, 42.67 + 1.06, 4.73 + 0.69, 1.13 + 0.27, 1.33 + 0.33 log/g respectively. Average chemical analysis results were dry matter 45.80 + 4.77%, fat 17.42 + 2.95%, protein 20.52 + 2.04%, ripening degree 2.30 + 1.64, salt 6.06 + 1.08%, ash 7.16 + 1.14% and titratable acidity 22.74 + 5.50 SH in cheese samples.