Bacterial viruses, known as bacteriophage or phage, have the ability to infect bacteria in cheese, including the starter culture, leading to bacterial lysis and consequently, the loss of necessary lactic acid production.
While there are many types of phage, the specific strains that kill lactic acid bacteria are immensely problematic for cheesemakers who rely on lactose fermentation to acidify the milk and eventually produce the desired characteristics of cheese.
** Refer to the article attached for more information on prevention points and best practises on how to eliminate the virus.