Microbiological contents of Tulum cheese samples made from raw and pasteurized milk and ripened in goatskin, wooden box and plastic were compared. The casing materials affected yeast and mould counts significantly (P<0.01). The yeast and mould counts in wooden box ripened cheese (5.61 log fu/g) was significantly lower then those of tulum and plastic box ripened cheese. Pasteurization of milk resulted in a decrease in number of coliform bacteria. Casing material had significant effect on Tamb, yeast, moulds, coliform and E.coli counts.
Ripening period had also influenced the microorganism in cheese. Mostly the count of all above mentioned microorganisms were decreased at longer ripening period (90th day).
M. Sengul, H. Turkoglu , S. Cakmakci and A. H. Con , 2001. Effects of Casing Materials and Ripening Period on
Some Microbiological Properties of Tulum Cheese. Pakistan Journal of Biological Sciences, 4: 854-857.