The survival of Staphylococcus aureus in the acidophilus yoghurt (AY) was evaluated during the production and cold
storage. 21 acidophilus yoghurt samples were prepared with traditional yoghurt culture (Streptococcus thermophiles &
Lactobacillus bulgaricus) with Lactobacillus acidophilus and inoculated with 10⁶ cfu/ml S. aureus and stored for 21 days
at 4^oC. Samples were taken at zero time (fresh samples), 3, 5, 7, 10, 14 and 21 days for titratable acidity, culture starters'
counts and S. aureus count. The results revealed that the titratable acidity% of AY was increased and reached 0.72, 0.78,
0.83, 0.87, 0.89, 1.02 and 1.45% at zero time, 3, 5, 7, 10, 14, and 21 days of storage, respectively, while the population of S. aureus reached 6.10 and 3.70 log₁₀cfu/g at zero time and 3^rd day of storage, respectively and became non-detectable level in 5^th days of storage. The count of all starter cultures (S. thermophiles+ L. bulgaricus+ L. acidophilus) in acidophilus yoghurt increased during the fermentation and cold storage, S. thermophiles became 7.15, 7.35, 8.20, 8.15, 7.45, 7.45 and 6.65 log₁₀cfu/g while L. bulgaricus 7.25, 7.55, 8.25, 8.73, 7.76, 7.47 and 6.54 log10cfu/g and L. acidophilus became 7.38, 7.70, 8.25, 8.20, 7.50, 7,46 and 6.66 log₁₀cfu/g at zero time, 3, 5, 7, 10, 14, and 21 days of storage, respectively. It concluded that S. aureus count decreased gradually during the production and cold storage and became non-detectable level on the 5th days of cold storage. The survival of all starter cultures in yoghurt sample remained stable with values > 6 log₁₀ cfu/g throughout the storage period at 4±1°C.