Take a proactive approach to phage management in the dairy plant
Phages can cause fermentation failure in milk. They not only disrupt the production process, but also affect finished dairy products resulting low quality.
By DSM Food Specialties
Global milk production is on the rise. According to the Food and Agriculture Organization of the United Nations, world milk production was forecast to grow by 1.6% to 816 million tons in 2016. Most was processed into cheese and fresh milk products. Within an increasingly competitive landscape, dairy processors must ensure their products are of the highest quality to stay ahead in the market. However, production and processing come with a number of challenges, such as bacteriophage (phage).