Combined heat and high pressure inactivation of mesophilic bacteriophages

Publikations-Art

Vortrag

Autoren

Müller-Merbach, M.; Hinrichs, J.

Erscheinungsjahr

2005

Herausgeber

VDI-GVC

Tagungsname

GVC-FA-Sitzung "Lebensmittelverfahrenstechnik"

Tagungsort

Berlin

Tagungsdatum

08.03.2005

(Bacterio-)phages are still a major problem in the field of industrial bacterial fermentations, cheese being one of the most importang products affected. Phages are brought into the dairy via raw milk or air and can be spread throughout the plant and taken into the cheese vat by air or carelessly handled whey. Once a starter culture is infected, phages multiply rapidly attacking more and more bacteria cells. Poor product quality, fermentation delay or failure may be the consequences. Inactivating the phages present in milk or whey by means of thermal or hydrostatic treatment has the potential to minimize this risk.