Dairy application

Introducing our phage processing aids for the dairy industry. Whether you produce artisan cheeses such as brie, camembert or queso fresco. Provide nutritious raw milk, or deliver excellent goat cheese or even whipped cream. Your business and product are our top priority.

Uncompromised dairy quality without the risks.

Protect your dairy products and business from pathogens such as Salmonella, Listeria and E. coli with Phageguard, the natural, non-chemical, antibiotic-free phage processing aid.

Whether there are bacterial loads in raw milk. Or cross-contamination within your dairy processing operation is a concern. With our unparalleled expertise in seamlessly integrating natural phage solutions, we mitigate your pathogen risks, regardless of your processing operation's structure. Rest easy, knowing that our innovative approach sets a new standard for quality and safety in your dairy products. Embrace the future of dairy processing and elevate your business with our natural phage solutions. Trust us to safeguard your reputation and deliver excellent quality, every step of the way.

Protect your product and brand

As a food processor you are proud of your product and brand. Mitigate your risk exposure to costly recalls. Improve the safety and quality of your food products with the natural solution that is phages. Phages are a cost-effective way of providing grip on your food safety. Enabling you to take control of quality, liability and in turn cost.

Targeted and effective

Phages effectively neutralize specific pathogenic bacteria while leaving your desirable bacteria intact, preserving the quality and flavor of your food product while ensuring enhanced food safety, benefitting the health of your customers. There is no impact on the taste, smell or texture of your food products, ensuring that your product retains its intended quality.

Easy to apply

Phage solutions can be easily applied to your process using existing equipment and processes, often without requiring any significant changes to the production line. Phages are so versatile that they can meet the unique needs of your specific food product and processing environment. Over the years we have worked with companies across many different industry sectors.

Natural and sustainable

You won’t have to declare our ‘clean label’ solutions on your product label. They enable you to reduce or eliminate your reliance on chemicals, minimizing the risk of chemical residues and bacterial resistance on your food products and food contact surfaces. Alternatively phages can be applied as a multi-hurdle approach in combination with chemical treatments for controlling and neutralizing harmful bacteria. In addition, using phages instead of chemicals enhances worker safety. They do not corrode your equipment and pose no wastewater problems. All of these factors contribute to a cleaner and safer production environment.

Frequently asked questions

Phageguard is a natural solution that utilizes bacteriophages or 'phages' in short, to specifically interact with and neutralize Salmonella, Listeria and E. coli pathogens in dairy products. It is a "clean-label" processing aid that elevates food safety while retaining the product characteristics. Phageguard products are supplied in a concentrated liquid form. There are multiple options of applying Phageguard. First a dilution is made, based on the protocol that our Phageguard Application specialists provide. Then it can be sprayed, dipped or added as an intervention step. Though this differs per dairy item and process, get in touch with us to discuss your specific operation.

Yes. Phageguard products consist of naturally occurring phages that are harmless to humans, plants and animals. Phageguard products are classified as "clean-label" processing aids, meaning that our products have no discernable function in the end product, nor are they present in detectable or significant quantities. After Phages have neutralized the harmful bacteria they disintegrate into their natural building blocks such as proteins.

No. In the dairy industry phages are commonly regarded from a negative point of view in that they are regarded as a nuisance, being responsible for fermentation failure and economic losses when infecting lactic acid bacteria, but are now considered promising antimicrobials to fight milk-borne pathogens without contributing to the increase in antibiotic resistance

Certainly! Phageguard is versatile and can be applied to various dairy products, including raw milk, different style soft cheeses, whipped cream, and much more dairy foodstuffs.

Phageguard is an additional tool in your food safety arsenal. It often complements existing practices as part of a 'multi-hurdle' approach and enhances the efficacy of your overall food safety program.