Relation of Cheese-Making Operations to Survival and Growth of Staphylococcus aureus in Different Varieties of Cheese

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Abstract
Conditions of manufacture of Cheddar, Colby, Swiss-type, Limburger and cottage cheese favored the growth of Staphylococcus aureus, and significant increases in numbers occurred at specific stages. In general, the organisms were concentrated in the curd and increased in number until the cheese was salted. After pressing of the curd, another increase might occur during the first 21 days of aging. There was then a decrease which generally continued throughout aging. At no time, however, did the S. aureus count become 0 as a result of aging. Staphylococci were not recovered from fresh cottage cheese after it has been cooked at 130 F for 40 min. at pH 4.5. However, when the curd was stored dry or creamed for 10 days at either 40 F or 50 F, viable S. aureus organisms were recovered. Nevertheless, the manufacturing procedure for making cottage cheese was the only one that was effective in destroying S. aureus.

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