Mechanistic modeling of the dynamics of phage attack during milk acidification in the cheese-making process

Abstract

Bacteriophage attacks represent a major threat in the dairy industry. Here, an unstructured mechanistic model predicting the dynamics of milk acidification in case of phage attack was developed and experimentally validated. Multiple acidification experiments were run with different combinations of initial phage titers and bacterial concentrations and the resulting pH dynamics were recorded. The model could successfully predict the success or failure of milk acidification. Using the model, important biological parameters were deduced from simple, low-cost acidification measurements. These parameters included bacteria’s maximum growth and lysis rates, phages’ burst size, etc. Sensitivity analysis helped identify biologically relevant aspects of phage-host interactions. Growth and lysis kinetics were shown to have the most important impacts. This knowledge can be used to develop easy routine strategies to fight phage attack in the dairy industry. The model can be used to raise awareness amongst cheese makers on the importance of cleaning to avoid food and material waste.