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Experimental tulum cheese samples were produced according to the traditional method. The use of synle-tic packaging materials and the effects of vacuum packaging on the quality properties were investigated. It is concluded that syntetic casings can be used as a packaging material for the tulum cheese. But cheese should be stored in the conditions of having high relalive humudity. As vacuum packed samples had better in chemical, microbiological and sensory properties than the non-vacuumed ones, vacuum packaging can also be used effectively in packing the tulum cheese.

This study was carried out to determine the effect of various heating and smoking processes on the quality of Turkish fermented sausage. Experimentally 4 sausage samples were manifactured. After 7 days of ripening periods heating and smoking processes were done except group I. Sample were analyzed for chemical microbiological and sensorial characteristics at different stages of the ripening. As a result, it is concluded that heating and smoking processes improved the quality of sausage.

The occurence of coliform group microorganism species in şavak cheese were investigated in 45 samples. All of the samp!es contained coliform group microorganisms. The most occuring species in the samples were Aerobacter aerogenes 1 (75. 6 %), Escherichia coli I (70.1 %), Escherichia freundii 1 (48.9 %), Escherichia coli II (22.2 %), Aerobacter aerogenes II (13.3 %) and Escherichia freundii II (6. 7 %). Total 398 strains iso/ated consisted of 157 Escherichia coli 1 (39.5 %), 129 Aerobacter aerogenes 1 (32.4 %) and 54 Escherichia freundii I (13. 6 %). lt is concluded that şavak che es e consumed in Elaztğ area is produced under unhygienic conditions and may represents a potential hazard for public health.

This study was carried out to investigate the nutritional values of culture-mushrooms and to obtain some basic information to increase their consumption. Agaricus bisporus, Agaricus campestris and Agaricus bitorquis were analyzed for chemical composition. Based on the chemical analysis, the average values of dry matter, crude protein, fat and available carbohydrate were 6.31-8.87 %, 2.54-3.70 %, 0. 18-0.39 % and 0.38-1.87 %, respectively. Energy values of culture-mushrooms according to Atwa-ter system were found to be 9.59-17.85 kcal/100 g. The average values of calcium, phosphorus, copper and zinc were 1.64-1.86, 113.78-156.38, 0.52-1.01 and 0.54-1.56 mg/100 g, respectively. As a result, culture-mushrooms are poor in the values of fat, available carbohydrate and available energy but rich in protein and mineral content. Therefore it is concluded that culture-mushrooms are valuable foods.

The study was carried out to determine the effect of sforage time on histamine content in fish. Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were determined by spectrofluorometer during 3 days of storage. The mean histamine levels for mackerel, bonito and anchovy fish after 3 days of sforage period were found as 6.28, 3. 70 and 3.25 ,µg/g, respectively. Based on this study, it is concluded that the histamine levels in mackerel, bonito and anchovy fish during sforage at 4°C even after 3 days were below toxic leve!.

In this research, chemical and microbiological qua/ities of 15 butter samples taken from Konya market were determined. lt was found that microbiological qualities of butter samples were lo w and chemically most of the samples differed from the values of Food Aegulation and Standards.

This investigation was carried out to determine the quality of white pickled cheese produced and consumed in Konya. Samples ol ten different companies were obtained from some retail markets. Fatty types cheese samples were randomly collected three times by monthly intervals. The average colony forming unit of aerobic mesophilic microorganisms, coliform bacteria. Staphylococcus spp.. Lactobacillus spp.. yeast and mould were determined as 1.60 x 1O0 clu/g, 1.75 x 10s cfu/ g, 1.69 x 103 cfu/g, 2.68 x 107 cfu/ g and 2.46 x 105 cfu/ g respectively. The average values moisture . dry matter, lat in dry matter, salt in dry matter, lactic acid and pH were found as 58.69 %. 41,10 %, 42.44 %, 8.36 %, and 4.65 accordingly. The average points ol flavour, texture. appereance, colour and general acceptance were 35.95, 23.91, 11.42. 8,48 respectively and sampled had on average 79.76 point. Of samples 60 % lor coliform bacteria. 66.66 % for yeast and mould and 20 % for moisture and dry matter, 76,70 % for fat in dry matter, 10 % tor salt in dry matter, 36.6 % for pH were lound to be not convenient to White Cheese Standard, It is concluded that a standard manufacturing techniques has not been used for Ihe production of white pickled cheeses consumed in Konya and /or they are not effectively controlled in Ihe production and consumption.