Summary All but one of ten samples of whey or culture from four dairy plants experiencing slowness in their lactic cultures or products contained lactic streptococcus bacteriophage. The activity pattern of the bacteria-free whey filtate prepared from each of these nine samples indicated a multiple-strain bacteriophage infection. On the basis of the test cultures lysed, ten different bacteriophage strains were isolated from a blue cheese whey and six (possibly seven) from a cottage cheese whey. Electron micrographs of the ten bacteriophage strains isolated from the blue cheese whey revealed that all were similar in morphology.
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Deane et al. (1952) studied this question.