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Journal of Dairy Science Vol. 69 No. 10 2577-2582
© 1986 by American Dairy Science Association ®
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Influence of Milk Ultrafiltration on Bacteriophages of Lactic Acid Bacteria

V. V. Mistry and F. V. Kosikowski

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Bacteriophages added to whole milk were partially concentrated during ultra-filtration. At 4:1 retentate, phage had concentrated 2.4:1. Thermal destruction at 54°C followed first order kinetics up to 6% protein, whereafter it deviated. When allowed to grow in retentate in the presence of appropriate host, 3.5 generations of phage appeared after 12 h at 22°C compared with four generations in skim milk. In the presence of phage, lactic acid bacteria population increased to only 107 cfu/ml compared with 3 x 109 in their absence. Retentate starter prepared in the presence of phage was as active as skim milk starter prepared in the presence of phage.






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Copyright © 1986 by the American Dairy Science Association ®.