Reproductive success of the mite Acarus siro L. on stored cheddar cheese of different ages

Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy

“…They grow in conditions greater than 4°C and 60% relative humidity, which are common storage conditions for cheese ripening, which makes infestation prevention difficult (Peace, 1983). Although the cheese varieties that are the focus of this study are purposely inoculated with mites, understanding the species will benefit all areas of the North American and European cheese industry, including producers of these specialty cheeses or those with infestation problems.…”

“…Prevention of infestation has proved to be difficult. Film or wax coatings or low temperature and low relative humidity (3°C and 55%, respectively) are effective but are not suitable for rind or surface ripened cheese (Peace, 1983). Good sanitation with cleaning of culturing rooms or ozone is an effective prevention technique.…”

“…Understanding optimal growth conditions and common foods the mites inhabit will benefit producers of these cheeses and will help to prevent or remove infestation on cheeses where these species are not desired. Although these species are purposely inoculated on cheese to produce the European specialty cheeses discussed in this study, they are common food pests that result in cheese spoilage and cheese losses (Peace, 1983). Prevention of infestation has proved to be difficult.…”

EFFECT OF THE ACARID MITE Acarus siro L. ON THE COMPONENTS AND NUTRITIVE VALUE OF ROUMYCHEESE (ACARI: ACARIDAE:ACARIDIDA)

“…Protein break down during ripening makes old cheese a better source of nutrients, but old cheese also contains more fatty acids such as butyric acid which inhibits egg-laying by mites, (Sadasivan and Manickam (1991). Many of stored food mites include Acarus siro, Acarus farris, Acarus immobilis, Tyrophagus putrescentiae, Tyrophagus longior, Tyrophagus neiswanderi, Tyrophagus palmarum, and Tyrolichus casei grow in conditions greater than 4°C and 60% relative humidity, which are common storage conditions for cheese ripening, which makes infestation prevention difficult (Peace, 1983). Attempts were made by Yoshizawa, et al, (1970) to isolate attractants for the cheese mite, T. putrescentiae, from Cheddar cheese.…”

“…Heptan-2one, octan-2-one, nonan-2-one and 8-nonen-2-one were identified as the active principles. The authors noticed that these compounds did not show significant attractancy to the mite when applied individually, but a mixture of them showed a potent attractancy.The acarid mite, A. siro could increase in numbers on cheddar cheese contaminated with the mould Penicillium verrucosum and on a sterilized culture of this mould though not as successfully as on uninfected cheddar, Peace (1983). This mite is known to infest cheese and mould and produces a brown dust on the foodstuff it is infesting (Solomon, 1962).…”