A research project supported by Novalait has highlighted the main sources of phage contamination at the plant, and identified the best ways of controlling them. Of the 23 commercial sanitizers tested as part of the project, three formulations proved particularly effective. These research results are of interest to all processors, large or small.
Potential gains at the plant
Between 0.1% and 10% of dairy fermentations experience phage-related problems every year. Preventing losses associated with phage contamination, in terms of raw material alone, can represent more than $15,000 for a 20,000-liter tank. Added to this are disposal costs, lost manufacturing downtime, additional cleaning and disinfection costs, and lost sales.
In my research laboratory, which has to meet the highest safety standards, I use the best sanitizers identified as part of this research project.
Sylvain Moineau
Canada Chair in Bacteriophages
Université Laval
Genomic tools to support cheese production
The five years of work by the Chaire de recherche en technologie et typicité fromagère (2006-2011) have been rich in discoveries and training for professionals. In particular, the Chair has developed tools for the genetic profiling of Camembert fungal communities. This unprecedented information enables early detection of contaminating fungal flora, fermentation deviations and batch conformity. Molecular markers of fungal flora activity in Camembert have also been developed, making it possible to adjust optimal ripening parameters and carry out laboratory simulations. As cheeses are made from a combination of several ferments, molecular tools have been validated to identify compatible and complementary lactic strains.
In a context of manufacturing process control, early and rapid detection of fungal contamination has the potential to reduce losses. In 2012, the retail sales value of soft cheeses processed in Quebec was $128 million. Reducing losses by 0.5% of production would have an estimated economic impact of $600,000.
