322. Bacteriophage infection in cheese manufacture
- 1 March 1945
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 14 (1-2), 64-80
- https://doi.org/10.1017/s0022029900032325
Abstract
1. Previous work on bacteriophage infection of starters as a cause of slow acid development in cheese manufacture is reviewed. Air-borne phage seems to be the form of infection which is most insidious and most difficult to exclude. Hypotheses are developed to explain the sequence of events observed in commercial practice. The spread of phages as dust or droplet infections seems to explain the gradual increase of trouble with a given starter culture within a single factory and also throughout an entire dairying district.2. When phage is established in the surroundings of a dairy factory a cycle of infection can develop. Besides the air-borne droplet infection there may be daily reinfection of cheese milk from incompletely sterilized factory and farm equipment which comes into contact with the milk. A description is given of methods which have been used to determine in any given case whether slow acid development is due to phage infection of the starter itself or to infection of the milk from factory or farm utensils.3. The problem of preventing phage infection of the starter culture is fully discussed. The extent of the air-borne infection to be guarded against is indicated. The equipment which has so far been developed in New Zealand for the aseptic handling of starter cultures is described in detail. The most promising lines of development are indicated.This publication has 6 references indexed in Scilit:
- Bacteriology of Butter Cultures: A ReviewJournal of Dairy Science, 1943
- 295. The problem of bacteriophage in cheese making: Part I. Observations and investigations on slow acid productionJournal of Dairy Research, 1942
- The effect of humidity of air on the disinfection capacity of mechanically atomized and heat-volatilized germicidal aerosolsEpidemiology and Infection, 1941
- 275. Starter cultures for cheese manufacture: Further attempts to eliminate failures due to bacteriophageJournal of Dairy Research, 1941
- 251. The action of chemical disinfectants on bacteriophages for the lactic streptococciJournal of Dairy Research, 1940
- L'arrêt de la fermentation lactique dans la préparation du fromageLe Lait, 1933