Control of phages during the manufacturing of cheeses with added whey protein concentrate

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The dairy sector is a significant part of our heritage and of the Canadian agriculture. The dairy industry is the third largest sector of the Canadian agri-food economy. In 2009, dairy farming generated $5.5 billion in total farm cash receipts, and sales from Canadian dairy processors amounted to $13.6 billion, accounting for 15% of all processing sales in the Canadian food and beverage sector. There are two markets for milk. In Canada, the fluid milk market (table milk and fresh cream) represents 38.5% of milk production while the market for manufactured dairy products such as cheese, yogurt and ice cream accounts for 61.5% of milk production. More specifically, 32.6% of all the milk produced in our country is now used to make cheeses. There are 452 dairy processing plants contributing to more than 22,730 jobs across Canada. More than 667 varieties of cheese are now produced in our country. The Canadian per capita consumption of cheese is stable at 12.28 kg in 2009. Canadian milk and dairy products are also recognized internationally for their superior quality. However, our dairy industry is facing intense competitions on the national and international markets and must deliver high-quality and novel products.