A BACTERIOLOGICAL STUDY OF COTTAGE CHEESE WITH PARTICULAR REFERENCE TO PUBLIC HEALTH HAZARD*

Abstract

Bacterial contamination of public health significance was determined on 150 samples of market cottage cheese. The study was made over a period of one year, and the packaged cheese was obtained from eight different manufacturers. Line runs were made at the dairy plants to determine the exact areas of contamination in the manufacturing process. Various pathogenic organisms were introduced into cottage cheese to determine if cottage cheese would support the growth of such organisms or if it could act as a means of transmission of such pathogens.