A virulent strain of Yersinia enterocolitica was inoculated into
pasteurized milks. The inoculated milks salted with 5 or 10%
sodium chloride, were used for making Damietta cheese. The
cheeses were stored in their whey at 301l°C, and were examined
periodically for Yersinia counts, pH value, moisture and slat cont-
ents. A slight increase in number, of 1. enterocolitica occurred
during preparation of cheeses. However, the growth rate of the
organism in cheese made from milk with 5% added salt, was
higher than that recorded in cheese made from milk with 10%
added salt. Numbers of Y.enterocolitica sharply decreased in
both types of cheeses during storage period, and could not be
detected by the end of the second week.
all VBLMBGJ. VOL 22, NIL 43,1989