Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture

摘要: Abstract The influence of five technological parameters selected amongst uncooked semi-hard cheese-making practices, i. e. milk maturation temperature and time, stirring during maturation, curd time pressing was examined on Staphylococcus aureus growth, enterotoxin gene expression (SE) production cheese manufacture. A fractional factorial experimental design applied to perform 32 batches independently inoculated at 10 3  cfu/ml using four strains producing SEA, SEB, SEC or SED. S. aureus population found exceed 5  cfu/g hours after molding. SED the only detected. It produced in very low quantities that varied with studied. Early sed processing correlated detection cheese. Milk emerge as key control production. response surface methodology then carried out further characterize relationships between both factors SE whey. Two SED-producing were used two sets ten based a central composite experiments levels. Predictive mathematical models established. Increasing beginning process shown increase Furthermore, we determined proportion drained molding from whey depended parameters. showed similar trends behavior but specific level same set