Dertli, EnesSert, DurmusAkin, Nihat2020-03-262020-03-2620121364-727Xhttps://dx.doi.org/10.1111/j.1471-0307.2012.00843.xhttps://hdl.handle.net/20.500.12395/28503This study invest0igated the effect of CO2 added to achieve three pH levels: pH 6.1, pH 6.2 and pH 6.3 for treatments X, Y, Z, respectively, on some microbiological properties of Turkish White (TW) brined cheese. For each pH, four batches of cheese were produced from: raw milk with no added carbon dioxide (UR), raw milk with carbon dioxide (TR), pasteurised milk with no carbon dioxide addition (UP) and pasteurised milk with carbon dioxide addition (TP). The microbiological analysis of TW brined cheeses was carried out for 90 days of maturation period. Total aerobic mesophilic bacteria, mesophilic lactic acid bacteria, yeasts and moulds and coliform group were determined in control and CO2 treatment groups. Mesophilic bacteria count was determined as 5.14, 5.29, 5.67 log cfu/g for pH 6.1, 6.2 and 6.3, respectively, in CO2-treated raw milk cheeses. Yeasts and moulds reduction increased significantly by applying CO2 (P < 0.01). For TW cheese samples, the most significant microbial inactivation was detected at sample groups of pH 6.1.en10.1111/j.1471-0307.2012.00843.xinfo:eu-repo/semantics/closedAccessTurkish White CheeseCarbon dioxideMicrobiological propertiesArticle653387392Q1WOS:000306182200009Q3