Abstract The effect of milk homogenization conditions, including speed (17,400 rpm; 20,600 rpm; and 24,000 rpm) and time (5 to 25 min) on phage affinity in milk fractions was investigated. A broad host-range Listeria phage (A511) was inoculated. Milk fractions separation was carried out and phage enumeration was expressed as percentage of added phages. A maximum quantifiable phage of 42.6 % was obtained in unhomogenized milk. Homogenization (5 min, at any speed) further reduced quantifiable phages (15.9 to 20.6 %), but this percentage increased as homogenization time increased. Phage distribution in unhomogenized milk showed preference for fat followed by caseins. Milk homogenization caused milk fat to lose its ability to bind phages, inducing phages to bind to caseins preferentially. Whey was the milk fraction with the lowest affinity for phage. The effect of homogenization speed and time on phage affinity was only observed in caseins. A correlation between phages bound to caseins, fat surface area and fraction Φ was observed.

中文翻译：

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均质化对牛乳级分中噬菌体A511结合亲和力的影响

摘要 研究了牛奶均质化条件，包括速度（17,400 rpm；20,600 rpm；和 24,000 rpm）和时间（5 至 25 分钟）对牛奶组分中噬菌体亲和力的影响。接种了广泛宿主范围的李斯特菌噬菌体 (A511)。进行乳级分分离，噬菌体计数表示为添加的噬菌体的百分比。在未均质乳中获得了 42.6% 的最大可量化噬菌体。均质化（5 分钟，以任何速度）进一步减少了可量化的噬菌体（15.9 至 20.6 %），但随着均质化时间的增加，这一百分比增加。未均质牛奶中的噬菌体分布显示优先选择脂肪，其次是酪蛋白。牛奶均质化导致乳脂失去结合噬菌体的能力，诱导噬菌体优先结合酪蛋白。乳清是对噬菌体具有最低亲和力的牛奶部分。匀浆速度和时间对噬菌体亲和力的影响仅在酪蛋白中观察到。观察到与酪蛋白结合的噬菌体、脂肪表面积和分数 Φ 之间的相关性。