Cheeses were manufactured following

Cheeses were manufactured following the traditional procedure
employed by Brazilian dairies (Buriti et al., 2005). Calcium
chloride was initially added to the milk at a level of 0.25 g l−1.
Cerein 8A was added at same time of commercial rennet
(Christian Hansen, Valinhos, Brazil) to a final concentration of
400 AU ml−1.

Then, L. monocytogenes cells were inoculated to give 102 CFU g−1. Cheese samples were stored at 4 °C in sterile containers. Samples were removed at indicated intervals for evaluation of L. monocytogenes.

Cheese samples (10 g) were homogenized with 90 ml of Listeria Enrichment Broth
(Acumedia, Baltimore, MA, USA) in a blender for 60 s
following by decimal serial dilutions before enumerating by
plating in Oxford Listeria selective agar. Alternatively application
of cerein 8A (400 AU ml−1) was done on surface of
manufactured cheese and then L. monocytogenes was inoculated
by submerging the product in a suspension of 102 CFU ml−1
before incubation at 4 °C. All determinations were done using
three independent samples.