Exploring the microbial quality of milk and dairy products available in traditional markets: An investigation in Burdur province

Zeki Erol; Zübeyde Polat; Ali Soyuçok; Halil Yalçın; Fulya Taşçı; Jerina Rugji

doi:10.31797/vetbio.1649550

Exploring the microbial quality of milk and dairy products available in traditional markets: An investigation in Burdur province

Abstract

This study investigates the microbiological quality of various milk and dairy products by assessing total aerobic mesophilic counts, yeast and mold counts, and coliform counts. A total of 159 samples, including bovine milk (n=9), lor cheese (n=5), cream (n=3), butter (n=18), yogurt (n=33), white cheese (n=72), Tulum cheese (n=17) and kajmak (n=2) were aseptically collected and tested. The highest total aerobic mesophilic counts were found in lor cheese (6.81 log10 CFU/mL), followed by bovine milk (6.38 log10 CFU/mL), with yogurt and butter showing the lowest counts (both at 5.14 log10 CFU/mL). Coliform analysis revealed that lor cheese, kajmak, white cheese, and bovine milk had the highest counts, with values of 5.09, 4.98, 4.70, and 4.51 log10 CFU/mL, respectively, while Tulum cheese had the lowest coliform count (3.19 log10 CFU/mL). Yeast and mold counts were highest in bovine milk, Tulum cheese, lor cheese, and white cheese, with values of 4.87, 4.78, 4.76, and 4.35 log10 CFU/mL, respectively. In contrast, yogurt, cream, kajmak, and butter exhibited the lowest counts, with values of 2.32, 2.67, 3.08, and 3.67 log10 CFU/mL, respectively. The findings underscore the variability in microbiological quality across different dairy products and highlight potential risks to consumer health, particularly in products with higher microbial counts. These results emphasize the importance of monitoring microbiological parameters to ensure the safety and quality of dairy products. This is essential for reducing microbial contamination and improving the quality and safety of dairy products in the Burdur market.

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Details

Primary Language

English

Subjects

Veterinary Food Hygiene and Technology

Journal Section

Research Article

Authors

Zeki Erol
0000-0002-1563-0043
Türkiye

Zübeyde Polat
0000-0001-6662-1721
Türkiye

Ali Soyuçok
0000-0003-2626-5827
Türkiye

Halil Yalçın
0000-0003-2162-2418
Türkiye

Fulya Taşçı
0000-0002-4117-7406
Türkiye

Jerina Rugji ^*
0000-0001-7930-6704
Türkiye

Publication Date

December 31, 2025

Submission Date

March 3, 2025

Acceptance Date

September 10, 2025

Published in Issue

Year 2025 Volume: 10 Number: 3

DOI

https://doi.org/10.31797/vetbio.1649550

IZ

https://izlik.org/JA32MJ55MF

Cite

RIS / Bibtex

APA

Erol, Z., Polat, Z., Soyuçok, A., Yalçın, H., Taşçı, F., & Rugji, J. (2025). Exploring the microbial quality of milk and dairy products available in traditional markets: An investigation in Burdur province. Journal of Advances in VetBio Science and Techniques, 10(3), 170-174. https://doi.org/10.31797/vetbio.1649550