Abstract
This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.
Highlights
Phages that infect lactic acid bacteria (LAB) represent an important risk in dairy fermentation, as they are able to reduce product quality, or, in extreme cases, completely block cheese and fermented milk manufacture
Different studies have evaluated the thermal resistance of dairy phages, especially their resistance to temperatures and time traditionally used for pasteurization (LTLT: low temperature long time, 63 ◦ C for 30 min and high temperature short time pasteurization (HTST): high temperature short time 72 ◦ C for 15 s), temperatures employed for fermented milk manufacture
The existing studies demonstrate that, in general, LAB bacteriophages are able to survive the thermal treatments usually applied in dairy for the sanitization of raw milk or those involved in technological processes, such as spray drying
Summary
Phages that infect lactic acid bacteria (LAB) represent an important risk in dairy fermentation, as they are able to reduce product quality, or, in extreme cases, completely block cheese and fermented milk manufacture. Different studies have evaluated the thermal resistance of dairy phages, especially their resistance to temperatures and time traditionally used for pasteurization (LTLT: low temperature long time, 63 ◦ C for 30 min and HTST: high temperature short time 72 ◦ C for 15 s), temperatures employed for fermented milk manufacture Biocides employed in the food industry and tested against phages can be divided into two groups: those used in the laboratory and those applied in manufacturing environments. This article is intended to review diverse thermal and chemical treatments applied in dairy factories for sanitation of raw material, equipment, and environments, focusing on their bacteriophage inactivation efficiency. 2. Efficiency of Thermal and Chemical Treatments on the Inactivation of Dairy Bacteriophages
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