Tyrophagus casei

Tyrophagus casei
Cheese mite magnified 400×
Scientific classification
Kingdom:	Animalia
Phylum:	Arthropoda
Class:	Arachnida
Subclass:	Acari
Order:	Sarcoptiformes
(unranked):	Astigmatina
Family:	Acaridae (partim)

Cheese mites can be any of several different species of acari.

They gain their name from the fact that in addition to grains, flour, cured meats and insect detritus, they are also known to favor cheese. The mites burrow tiny holes in the surface of the cheese and are sometimes intentionally introduced to flavor cheeses like Milbenkäse and aged Mimolette. Cheese that is infested with the mites can have a sweet, minty odor and will appear to be covered in a fine gray dust of the mites, their dander and excrement.

Species

Species include:

• Tyrophagus putrescentiae
• Tyroglyphus casei Linnaeus
• Tyrolichus casei Oudemans
• Tyrophagus casei Oudemans.
• Tyroglyphus longior
• Tyroglyphus siro

Tyroglyphus longior has been described as a junior synonym of Tyrophagus longior.

Appearance and life cycle

They are 0.4–0.7 mm in length, with females larger than males, and appear pearly-white in color. Their legs and mandibles are reddish-brown. Cheese mites live between 15 and 18 days under an ideal environment of 23°C and 87% humidity.

Economic and clinical significance

Cheese mites are considered vermin in the food service industry. They are known to cause a mild form of dermatitis called baker's or grocer's itch and can inflame asthma and dust allergies. Control of the mite can be as simple as adjusting environmental conditions and taking sanitary steps such as regularly cleaning surfaces and emptying bulk containers completely before refilling them.

Cultural references

• A Parable - Sir Arthur Conan Doyle
• The Dying Whip - Sir Arthur Conan Doyle
• From a College Window by Arthur Christopher Benson

See also

• Cheese fly
• Cheese mites movie, as the first science documentary meant for the public, 1903