Antibody Response of Cows to Streptococcus lactis Bacteriophage

Duitschaever, C. L.; Quinn, Patrick

doi:10.3168/jds.s0022-0302(70)86399-8

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“…Neutralization of phages by antibodies in milk has been attempted through immunization of cows with phages (6,416,417). However, the method proved impractical because of the wide variety of phage groups and the weak antigenic response (6,418).…”

Section: Classificationmentioning

confidence: 99%

Cheese starters

Lawrence¹,

Thomas²,

Terzaghi³

1976

Journal of Dairy Research

174

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Section: Classificationmentioning

confidence: 99%

Cheese starters

Lawrence¹,

Thomas²,

Terzaghi³

1976

Journal of Dairy Research

174

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Bacteriophages in dairy products: Pros and cons

Grath

Fitzgerald

Sinderen

2007

Biotechnology Journal

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Since the time bacteriophages were first identified as a major cause of fermentation failure in the dairy industry, researchers have been struggling to develop strategies to exclude them from the dairy environment. Over 70 years of research has led to huge improvements in the consistency and quality of fermented dairy products, while also facilitating an appreciation of the beneficial properties of bacteriophages with respect to dairy product development. With specific reference to Lactococcus lactis and cheese production, this review outlines some recently reported novel methods aimed at limiting the bacteriophage infection as well as highlighting some beneficial aspects of bacteriophage activity.

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The influence of systemic immunisation during mammary involution on subsequent antibody production in the mammary gland

Watson

Lascelles

1975

Research in Veterinary Science

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Antibody Response of Cows to Streptococcus lactis Bacteriophage

Cited by 5 publications

References 9 publications

Cheese starters

Cheese starters

Bacteriophages in dairy products: Pros and cons

The influence of systemic immunisation during mammary involution on subsequent antibody production in the mammary gland

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