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Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages
See t.ly/4xea — Lactococcal bacteriophages can cause fermentation failures in the cheese production (e.g., Cheddar), especially when the by-product whey (≤109 plaque-forming units mL-1 of bacteriophages) is…
Published in Informational
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