Isolation of staphylococcus aureus from a popular cheese in Yemen

The chemical compossion of milk supports the growth of many microorganisms. Some of them may cause milk and its products to spoil, whereas others cause diseases in human and animals. This study aimed at investigating the microbial profile of a home made popular Taizi cheese using a standard microbiological procedure. The results showed 158 isolates, where 49.37% were found to be yeasts and 50.63% were bacteria. Staphylococcus aureus was isolated at the rate of 8.86% with a statistical significance. It seems that hygienic measures are necessary to be employed in this popular cheese production