Application Note

Bacteriophage Control In Dairy Processing

Source: Pall Corporation

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Application Bulletin: Bacteriophage Control In Dairy Processing

By Pall Corporation

Microbial starters play a vital role in the manufacture of yogurt, butter, cheese and other cultured dairy products. They produce the lactic acid that influences important quality characteristics such as flavor, aroma, and texture, and aid micro-flora control.

Bacteriophage are a group of viruses that attack the starter organisms, such as lactococci. Specific phage-host interactions can lead to the complete lysis of the starter cells and reduce culture yields.

Infection with bacteriophage is the major single cause of fermentation failure or slow-acid production problems in fermentation processes. Never-ending incubations or "dead" vats in cheese-making are typical.

Any phage contaminating the bulk starter milk can then inhibit starter activity, or kill strains with an essential function such as aroma production. These will have serious and detrimental effects on the quality of the final product.

Click Here To Download:
Application Bulletin: Bacteriophage Control In Dairy Processing