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The aim of the study was to determine the kinetics of the growth and survival of Staphylococcus aureus in regional rennet ripened cheese manufactured from unpasteurized goat’s milk. Cheese samples were contaminated with S. aureus and stored at 4, 6, 20, or 22oC. During storage, pH balance, water activity, and the number of S. aureus cells per gram of the sample were determined. On the basis of the data, models of growth and survival of staphylococci in cheese were described, using a system of three coupled differential equations. The analysis of the measurements and fitting of the model demonstrated that the model consisting of a system of three differential equations was a good fit for the experimental data on water activity, pH, and the number of bacteria.

Kinetics of the growth and survival of Staphylococcus aureus in regional rennet ripened cheese manufactured from unpasteurized goat’s milk