Physicochemical and microbiological properties of Kavılca Bulgur (A traditional cereal product of Turkey

Kavılca bulgur is a cereal product that obtained from wheat grown as type in Kars province and its surroundings. 40 unpackaged samples were used this study these produced with traditional methods at family businesses under home conditions sold delicatessens, grocery stores, arcade marketplaces.
 In study, which was carried out to determine the compliance of some microbial physicochemical properties Turkish Food Codex Wheat Flour Communiqué Microbiological Criteria Regulation, examined terms color, ash, moisture, pH, % titratable acidity (as sulfuric acid) Total Aerobic Mesophilic Bacteria (TAMB), coliform, yeast-mold rope-spore numbers
 Ash, ratios found within limits specified Notification on Flour.
 According results microbiological analysis, yeast-mold, coliform bacteria, rope numbers be range maximum acceptable limit stipulated Regulation Criteria.
 We can say it important develop support cultivation wheat, has high nutritional value utilized various ways.
 Keywords: Bulgur; Kavılca; Microbial properties; Traditional