HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Takahashi, I. Articles by Johns, C. K. Search for Related Content PubMed Articles by Takahashi, I. Articles by Johns, C. K.

Staphylococcus Aureus in Cheddar Cheese¹

Dairy Technology Research Institute, Canada Department of Agriculture, Ottawa, Ontario

ABSTRACT

Experiments were carried out to determine the factors affecting the growth of staphylococci in raw milk and Cheddar cheese. Milk with a relatively low standard plate count was found to support an active growth at 32° C. and a moderate growth at 22° C.; whereas, almost no growth took place, even at 32° C., in milk with a high standard plate count. Large numbers of staphylococci in milk would he most apt to occur when bacteriologically clean milk is held at a fairly high temperature. Staphylococci grew poorly during cheese-making and most of them were concentrated in the curd. The initial staphylococcus count of milk seems to be the most important factor determining the number of staphylococci in cheese. Prompt cooling of milk after milking and heat treatment before cheese-making are suggested to minimize any public health hazard associated with the presence of staphylococci in cheese.

¹ Contribution No. 32.

² Present address: Microbiology Research Institute, Canada Department of Agriculture, Ottawa, Ontario.