Survival of Listeria monocytogenes During the Manufacture and Ripening of Trappist Cheese.

Trappist cheese constitutes more than one-third of the semisoft cheese production in Yugoslavia. The ability of Listeria monocytogenes to survive the Trappist cheese-making process and persist during 90 d of ripening and storage was examined. Trappist cheese was manufactured from pasteurized milk (trials A, B, C) and from whey (trials D and E) inoculated with L.