In the present study, the microbiological and chemical quality of fresh kashar cheese marketed in Elazığ was determined. A total of fifty kashar cheese samples collected from the marketplace were analyzed.

The average numbers were detected as 1.05x10⁷ cfu/g for total mesophilic aerobic bacteria, 5.20x10¹ cfu/g for coliforms, 1.39x10² cfu/g for Staphylococcus-Micrococcus microorganisms, 1.05x10⁷ cfu/g for Lactobacillus-Leuconostoc-Pediococcus, 6.53x10⁶ cfu/g for Lactococcus and 5.82x10¹ cfu/g for yeast and molds in samples. 4 out of 50 (8%) fresh kashar samples were determined as contaminated by E. coli. However, Staphylococcus aureus was not detected in any samples.

The average values of chemical parameters were 35.85 % for moisture, 2.74 % for salt, 4.30 % for salt in dry substance, 41.31 % for fat in dry substance, 0.42 % for acidity (l.a.), 3.47 % for ash, 5.49 for pH and 0.91 for water activity (aw). It has been detected that all samples (100%) was compatible with the standards in terms of moisture content and salt content in dry matter.

In conclusion, regarding to the detection of E. coli in samples, which is the indicator of hygienic status in kashar cheese samples, it has been concluded that the production of this type of cheese should be based on HACCP and other food safety measures and inspections of the final product at retail points should be made more frequently to protect consumer health.