In a study of the low-temperature microflora of young Cheddar cheese, 1,117 microorganisms, representing 41 cheese samples, were isolated, characterized, and identified. A total of 578 isolates, 51.7% of the microbial flora, were enterococci. This group of microorganisms constituted the entire population recovered from ten of the samples and more than 70% of the population recovered from 11 other samples. Enterocoeci were found in all but five samples, occurring much more frequently than any other group of microorganisms.
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Clark et al. (1966) studied this question.
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