S. aureus was enumerated during the manufacture and ripening period of Turkish feta cheeses with particular reference to different inoculation levels of S. aureus , the addition of starter culture, salt concentration, and storage time. Cheeses were also examined periodically for aerobic plate count, pH values, moisture, fat, and salt content. An increase 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 level did not affect the survival of S. aureus during the storage period.
Keywords: Turkey; cheese making; cheese starter; feta cheese.