A NEW APPROACH TO THE PROBLEM OF PHAGE CONTROL DURING THE PRODUCTION OF COMMERCIAL CHEESE STARTERS

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Abstract
Summary: This paper briefly surveys the problem of ‘phage’ control, and the normal methods of protecting starter from contamination.Details are given of a technique for starter manufacture which provides laboratory control over the whole process from mother culture to bulk starter and which is designed to exclude air from the containers at all stages of production.I wish to thank the Directors of United Dairies for permission to publish this paper.