Cheese bioconservation technologies using listeriosis phage during the stages of cheese head ripening

Abstract

The analysis of bacteriophages usage in cheese production to reduce food listeriosis risk was performed. Products based on listeriosis bacteriophages are recommended in the United States and Western Europe for cheese processing. An increase in the activity of domestic cheese producers causes the relevance of phage-containing compositions use on the basis of listeriosis bacteriophages, as well as the development and testing of the technology of cheese bioconservation at the stage of cheese head ripening using a phage-containing composition. Technologies of cheese bioconservation at the stages of cheese head ripening using a phage-containing composition have been designed and tested.