Microbiological and Chemical Quality of Afyon Clotted Cream

To determine the microbiological and chemical quality of Afyon clotted cream (Ajyon kaymagi), a total 30 clotted cream samples were analyzed. As a result, total aerobic plate count was >= 10(4) and >= 10(8), cfu g(-1), in 70 and 10% of the samples, respectively. Micrococci/staphylococci, enterobacteriaceae and coliform bacteria were 10(5) cfu g(-1) in 20% of the samples. Pseudomonas sp. were 10(5) cfu g(-1) in 10% of the samples. Enterococci and mould/yeast counts were >= 10(4) cfu g(-1) in 20 and 10% of the samples, respectively. Coagulase-positive staphylococci, Escherichia coli, Bacillus cereus and sulphite reducing anaerobic bacteria were not determined. The fat ratio was <60% in 20% of the samples. The fraudulent practice of the use of cow milk to substitute buffalo milk was commonly detected in Afyon kaymagi. Although, its chemical and hygienic quality is poor, it poses a minimal risk to public health with respect to pathogenic bacteria.