Growth and enterotoxin production of Staphylococcus aureus in Iranian ultra‐filtered white cheese

This study aimed to investigate the growth and enterotoxin production of Staphylococcus aureus during the ripening and storage of Iranian ultra‐filtered white cheese ( IUFWC ). According to the results, the addition of starter culture had significant inhibitory effects on the growth and enterotoxin production of S. aureus . Moreover, prolong survival and enterotoxin production were observed in the samples with the highest inoculum (5 log CFU /g) of S. aureus . It was concluded that proper activity of the starter culture together with the refrigeration storage of IUFWC was the key element in inhibiting the growth and enterotoxin production of S. aureus .