Listeria monocytogenes was enumerated during the manufacture and ripening o
f Turkish White cheese with particular reference to a) pasteurized milk, b)
cheese milk after inoculation with L. monocytogenes (0 h), c) after curd f
ormation (2 h), d) curd after pressing (6 h), e) curd after pH was reduced
(17 h), f) curd after salting (32 h), and g) cheeses during ripening. Chees
es were also examined periodically for total solids, moisture and salt cont
ents, pH values and aerobic plate count. An increase in the number of L. mo
nocytogenes was observed during manufacture. Following salting and througho
ut the storage period, numbers of L. monocytogenes decreased at a rate depe
nding on the salt concentration, starter activity and storage time. The ini
tial microbial number had a significant (P < 0.01) effect on the survival o
f L. monocytogenes during the storage period.