Bacteriophages, or phages, are viruses that infect bacteria. In the dairy industry, they represent a major challenge as they can attack the lactic cultures essential for the production of products such as cheese, yogurt, and fermented milk. Often undetected until the first signs of process failure appear, they can disrupt fermentation processes (production delays, reduced yields, incomplete fermentation, etc.) and affect the quality of finished products (texture or flavor variations). The consequences of contamination can be significant.
To mitigate these risks, monitoring the production environment is essential. Measuring the concentration of airborne phages helps manufacturers better understand their circulation within facilities and assess the effectiveness of implemented decontamination strategies. This approach supports a more proactive management of microbiological risks.
In our Application Note, discover how the Coriolis Compact air sampler can be used to monitor airborne phages, evaluate the effectiveness of decontamination strategies in dairy environments, and help manufacturers sustainably secure their production processes.
