Question

What is the common source of bacteriophages in dairy industry?

• A. Raw Milk
• B. Handlers
• C. Equipments
• D. Whey

Hint:

To prevent bacteriophage outbreaks, dairy plants must physically segregate the cheese-making area from the whey-processing area and maintain strict sanitation of all equipment.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Bacteriophages are viruses that infect and destroy bacterial cells. In the dairy industry, they present a major threat by targeting lactic acid starter cultures, leading to fermentation failure.

Step 2: Detailed Explanation:
- When bacteriophages infect starter cultures during curd or cheese-making, they multiply rapidly inside the host cells.
- Upon cell lysis, billions of new phage particles are released into the liquid whey.
- Consequently, whey contains exceptionally high concentrations of bacteriophages.
- If whey is not handled, drained, and disposed of separately, or if it is recycled/sprayed in the plant (e.g., during whey powder processing), it becomes the most common source of airborne and contact phage contamination in the dairy plant.

Step 3: Final Answer
Whey is the most common and potent source of bacteriophages in the dairy industry.