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Antibody Response of Cows to Streptococcus Lactis Bacteriophage

Department of Food Science
and Department of Veterinary Microbiology and Immunology, Ontario Veterinary College, University of Guelph, Guelph, Canada

ABSTRACT

Immunizing cows with bacteriophage for controlling problems in the manufacture of cheese was investigated. Rabbits and cows were inoculated with lactic streptococcal bacteriophage. The antiphage titer of sera and whey was determined by testing for residual phage activity. The neutralizing titer (the reciprocal of the serum dilution showing complete neutralization) of sera from rabbits and cows varied from 200 to 700, whereas that of the whey was 20. Freund's adjuvant slightly improved the response. Pasteurization of sera and whey resulted in only a slight reduction of neutralizing ability. Because of the weak antigenic response, the immunization of cows with lactic streptococcal bacteriophage would not be practical for combating phage contamination in cheese milk.