BEHAVIOR OF STAPHYLOCOCCUS-AUREUS IN TURKISH FETA CHEESE DURING MANUFACTURE AND RIPENING

S. aureus was enumerated during the manufacture and ripening period of Turkish feta cheeses with particular reference to different inoculati on levels of S. aureus, the addition of starter culture, salt concentr ation, and storage time. Cheeses were also examined periodically for a erobic plate count, pH values, moisture, fat, and salt content. An inc rease in the number of S. aureus cells was observed during manufacture . Following salting and throughout the storage period, the number of S . aureus cells decreased at a rate depending on the salt concentration , starter activity, and the storage time. The initial inoculation leve l did not affect the survival of S. aureus during the storage period.