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Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
It seems like anything, your insightful comments, cat pictures, video of your coworker falling over, can be instantly shared, then spread from one smartphone, connected mind to the next, like a super-contagious flu. There rarely seems to be any rhyme or reason to their spread.
Phages can cause fermentation failure in milk. They not only disrupt the production process, but also affect finished dairy products resulting low quality.
Bacteriophages (or phages) are extremely heat resistant. Standard HTST pasteurization does not eliminate them. DSM offers ideas to counter phage attacks in dairy processing plants.