Introduction
The goal of every cheesemaker is to make consistent, quality cheese. However, given all the variables that go into cheesemaking, it can be very challenging.
Properly using and maintaining starter culture is crucial to producing good cheese.
The challenge of bacteriophage [viruses that infects bacteria like starter culture] is that they can survive pasteurization temperatures and are pH tolerant. This infection cycle can get out of control quickly in a cheese vat or bulk culture tank, resulting in the bacteriophage overwhelming the starter culture - leading to very slow acid development or in worst case, totally stop acid development.
Bacteriophage replicate much quicker than starter culture bacteria - so it is crucial to have an effective starter culture rotation program, and to ensure that it is maintained to get the best possible and consistent end products.
** Refer to article attached