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Behaviour of Listeria monocytogenes during the traditional manufacture of water‐buffalo Mozzarella cheese

F. VILLANI, O. PEPE, G. MAURIELLO, G. MOSCHETTI, L. SANNINO AND S. COPPOLA. 1996. The behaviour of a four‐strains mixture of Listeria monocytogenes (strains Scott A, V7, OH and Cal) during the traditional manufacture of water‐buffalo Mozzarella cheese was investigated at two levels of inoculation: ca 105and 103cfu ml‐1of vat milk. No significant change in Listeria counts was observed during the curd ripening (4.0–4.5 h), at the end of which the pH ranged between 4.83 and 4.91. A decrease of about 2 log was observed after stretching of the curd in hot water (95°C), followed by complete elimination of Listeria after 48 and 24 h of storage of the final cheese in the conditioning liquid (skim water resulting from the stretching, pH ca 4.0) with initial high and low contamination of the cheese milk respectively. Results also indicated that a 1.7 log reduction of L. monocytogenes could be achieved during the preparation of the natural whey culture utilized as starter in cheesemaking.