How do bacteriophages relate to dairy?

Bacteriophages, or phages for short, are viruses that specifically infect bacteria. In the context of dairy, they play a significant role in food safety and quality by acting as a biocontrol method against unwanted bacterial species. This application is particularly relevant when considering the microbiological aspects of dairy products, where harmful bacteria can pose health risks and negatively affect product quality.

Phages are used strategically to target and reduce populations of pathogenic or spoilage bacteria in dairy environments. This biocontrol approach can help maintain the integrity of dairy products, ensuring that they are safe for consumption and have a longer shelf life. For example, they may be applied to control specific bacteria like Listeria or Salmonella that can contaminate dairy items.

The other options present concepts that do not accurately represent the primary role of bacteriophages in dairy production. Enhancing the aging process of cheese or increasing fat content in milk are biological processes influenced by fermentation or milk composition rather than by the actions of bacteriophages. Similarly, while flavor development in dairy products can occur through microbial activity, it is not directly related to the function of bacteriophages. Hence, the use of phages as a biocontrol method is a well-established application