[Effect of production and storage on the survival of Staphylococcus aureus in curd]

The effect of curd production on the survival of staphylococci has been studied. At the begining of the manufacture process favourable conditions exist for the development of staphylococci. Their number decreases with the increasing acidity and in the final product they occur only sporadically or quite disappeare, especially when the curd is stored at cooling chamber temperatures. The lactose-positive staphylococci take part in the splitting of milk lactose and the production of milk acid as well. Their participation in this process is statistically significant. Some biochemical properties of the used Staphylococcus aureus strain as plasma koagulation, lecithinase, phosphatase and haemolytical toxin production, glucose, mannitol and lactose fermentation under aerobic and anaerobic conditions were studied. The biochemical properties of this strain do not change during the process of curd production.