Dairy fermentations In dairy industry, controlling contamination issues is very important, not only due to possible health hazards. Milk is a raw material, which cannot always be sterilized, and almost every batch contains bacteriophages infectious to bacteria used in production process. Moreover, some phages attacking lactic acid bacteria are resistant to pasteurization, and thus, they are much harder to eliminate. As it is not always possible to prevent bacteriophages from entering production process, there is a possibility to prevent re-infections, which are the ones to blame for vast majority of production failures.
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