Kasimoglu, A.Akgün, S.2020-06-252020-06-252003closedAccess0004-9433https://hdl.handle.net/20.500.12587/3077A study was conducted to determine the cause of blown pack spoilage of vacuum-packed traditional kashar cheese. A total of 138 samples consisting of unscalded curds, scalded curds, vacuum-packed kashar cheese ready for consumption and kashar cheese with blown packs were analysed. The samples were analysed for aerobic mesophilic count, micrococci-staphylococci, coagulase-positive staphylococci, Enterobacteriaceae, coliform bacteria, Escherichia coli, enterococci, Clostridium spp., yeasts and moulds. Gas-forming microorganisms including Enterobacteriaceae, coliform bacteria and yeasts were observed at respective counts of log 7.52, 5.49 and 5.12 cfu/g in unscalded curd; log 6.70, 4.66 and 4.30 cfu/g in scalded curd (72degreesC); log 3.86, 3.11 and 4.98 cfu/cm(2) on the surface of vacuum-packed kashar cheese ready for consumption; and log 7.98, 7.28 and 5.20 cfu/g in kashar cheese with blown packs. These results indicate that gas-blowing spoilage was caused by Enterobacteriaceae, coliform bacteria and yeasts, and their primary source is unscalcled curd produced from raw milk. The secondary source of gas-producing micro-organisms was post-scalding contamination. The problem of gas blowing may be prevented by immersing the kashar cheese into hot water at 85degreesC after vacuum-packaging for sufficient time to heat the cheese to at least 85degreesC for 1 min.eninfo:eu-repo/semantics/closedAccessArticle5832382412-s2.0-0346334360N/AWOS:000187404700004Q3