Table 1.

Lactococcus ssp. and Enterococcus ssp. contents of the cultures used in the production of Izmir Tulum cheese (Log cfu/mL)

Cultere code	Lactococcus ssp.	Enterococcus ssp.	Yeast and moulds	Total coliform
A	11.09 ± 0.02	< 10	< 10	< 10
B	11.05 ± 0.01	9.92 ± 0.01	< 10	< 10
C	11.00 ± 0.03	10.21 ± 0.04	< 10	< 10
D	10.95 ± 0.01	10.53 ± 0.02	< 10	< 10

A: The cheese produced without using Enterococcus ssp. B: the cheese produced with 5% Enterococcus ssp. C: the cheese produced with 10% Enterococcus ssp. D: the cheese produced with 20% Enterococcus ssp