Imitation and Adulteration Status of Some Cheeses Sold in Markets (Turkey)

In this study, it was aimed to determine the imitation and adulteration status of some cheeses sold in the market. For this purpose, White (n=12), Kashar (n=10), Tulum (n=10), Köy cheese (n=6) and processed cheese (n=3) samples were obtained from different markets and analyzed. According to the results, approximately 33.3% of cheese samples sold as White cheese were found to violate the Turkish Food Codex Cheese Communique in terms of dry matter and fat in dry matter (FDM). In addition, it was found that some of White cheese samples had the full-fat label whereas they must have been classified under the semi-fat class of the communique. Most of the samples sold as Kaşar cheese did not comply with the communique in terms of dry matter ratio. Except for three samples, the label information of cheese samples on their FDM values did not match the results of FDM analyses. The presence of starch and foreign fat was not detected in the samples of White and Kaşar cheeses. The dry matter values of 60% of Tulum cheese samples were not in accordance with the communique while starch and foreign fat were detected in 40% of Tulum cheese samples. The dry matter value of 3 Köy cheeses was lower than the legal value in the communique. The presence of starch and foreign fat was not detected in any of Köy cheese and processed cheese samples. In conclusion, it was observed that some cheeses offered for sale were produced and sold in violation of the legislation in terms of their contents, and this might result in unjust treatment and/or deception of consumers. © Akademik Gida. All rights reserved.