The Çökelek samples what 30 different, were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. The As was detected in the 4 of 30 samples, while the Pb was determined in the 6 of 30 samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents and ripening index of samples were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean TAMB count of Çökelek samples were found as 8.26 log CFU g − 1 . The coliform bacteria and yeastmold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g − 1 and 7.11 log CFU g − 1 , respectively. There are not mentioned traditional cheeses in the legal rules such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform a further studied, and determine the legal limits.

The Çökelek samples what 30 different, were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. The As was detected in the 4 of 30 samples, while the Pb was determined in the 6 of 30 samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents and ripening index of samples were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean TAMB count of Çökelek samples were found as 8.26 log CFU g− 1. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g− 1 and 7.11 log CFU g− 1, respectively. There are not mentioned traditional cheeses in the legal rules such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform a further studied, and determine the legal limits.