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 recycled and added to new batches. Using membrane filtration, the bacteriophage titre in whey can be reduced by 4 log units without protein denaturation. To achieve higher bacteriophage reduction (≥9…