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Relation of cheese-making operations to survival and growth of Staphylococcus aureus in different varieties of cheese



Relation of cheese-making operations to survival and growth of Staphylococcus aureus in different varieties of cheese



J. Dairy Sci 47(6): 604-11



The effect of manufacturing procedures on survival of Staph. aureus MF31 was studied in Cheddar, Colby, Swiss-type, Limburg and Cottage (2 methods) cheeses, using freshly pasteurized milk inoculated with a 24-hr, culture to give a staphy-lococcal count of 1 x 105/rnl. at the start of manufacture. The number of organisms tended to increase during manufacture and again during pressing in all the varieties studied, the greatest increases occurring in Swiss-type cheese.

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Accession: 014637771

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DOI: 10.3168/jds.s0022-0302(64)88729-4


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