In the directive 2082 / 92 issued by the European Union, traditional foods are defined as products produced using traditional raw materials or produced by a conventional production method. On the other hand, it is foreseen that special foods can also be included in traditional foods. These products are produced by using lactic acid bacteria. In addition to local raw materials, the type of lactic acid bacteria used is effective in the formation of the unique taste, smell and appearance of fermented traditional foodstuffs. Besides these properties, lactic acid bacteria have beneficial effects on human health.

Lactic acid bacteria found in traditional dairy products, such as yoghurt, cheese, kefir, butter and koumiss, give these foodstuffs a unique odor, aroma and structure. Bacteria, with the lactic acid they produce, also help to protect these foodstuffs. The lactic acid produced has resistance to bacteria that cause cancer in humans, strengthens the immune system, protects the body, prevents infections and regulates blood pressure.

In advanced laboratories, lactic acid bacteria counting studies are carried out within the scope of microbiological analyzes. During these studies, standards and test methods issued by domestic and foreign organizations are followed. A few standards are based on:

• TS ISO 15214 Microbiology of food and animal feeds - Horizontal method for counting mesophilic lactic acid bacteria - 30 grade colony counting technique
• TS EN ISO 8069 Dried milk - Determination of lactic acid and lactate content
• TS 8875 Feed additives - Preservatives - Determination of lactic acid
• TS EN 12631 Fruit and vegetable juices - Enzymatic determination of lactic acid and lactic acid content - Nad spectrometric method