[Experimental study of pathogenic staphylococcal multiplication and of enterotoxin formation times during the manufacture and maturing of "Rossiĭskiĭ"-type cheese].

In an experimentit the dynamics of propagation and dying out of the staphylococci throughout the technological process along with the time needed for development and continued presence of enterotoxin in cheeses of the "Rossiisky" are shown. These data are of importance for prophylaxis of food poisonings of staphycoloccal etiology.