Microbiological analysis of the cottage cheese in different kinds of packages revealed the presence of staphylococci in 0,1 g of the hermetic sealed vacuum packed cheese. The conditions in vacuum packages are conductive to staphylococci in product, and the presence of microbes in 92,2% of tested samples is revealed after a seven – day period of refrigeration storage. The seven – day period of refrigeration storage does not cause essential acidity changes in the tested products. After this period of refrigeration storage a decrease in coliform is observed. The microbiological quality of 49% samples of vacuum – packed cottage cheese does not comply with the Polish standard in respect of staphylococci. The applying of this system for the packing of cottage cheese requires more rigid bacteriological standards for staphylococci.