摘要:Minci is a cheese which is produced by using traditional methods in Karadeniz region. In this study, the quality characteristics of Minci cheese (21 samples) were investigated by doing microbiological, chemical and sensory analyzes. In these samples, 8.39 log cfu/g total mesophilic aerobic bacteria, 6.34 log cfu/g Lactococcus sp., 6.74 log cfu/g Lactobacillus sp 2.89 log cfu/g yeast and mold, 3.94 log cfu/g coliform bacteria, 3.83 log cfu/g E. coli, 2.65 log cfu/g Staphylococcus sp. were determined on average. According to the average chemical results, 31.31% dry matter, 7.22% fat, 1.68% ash, 1.24 % titratable acidity, and 0.98 water activity (aw) were determined. L, a, b values were measured with color analysis device. Sensory evaluation was made in terms of appearance, taste, odour and flavor. Microbiological criteria for the production of safe food were stated in the Microbiological Criteria Regulation of Turkish Food Codex and Turkish Standards on milk and dairy products. However, to meet these criteria, the elimination of contamination sources of Minci, which is manufactured by different production techniques and is offered sale without packaging and thus is open to the risk of contamination, is needed with especially using heat treatment and appropriate packing material.