Figure 1. Heap-Lawrence Test. The principle of this simple but highly useful test is based on the premise that strains capable of growing and producing acid after repeated challenges against bacteriophages have innate phage resistance. Furthermore, by performing the phage challenge in a laboratory situation that mimics cheese making, it is predicted that these strains will behave similarly in an actual cheese production environment. Therefore, strains that "pass" the test could be used in industrial cheese manufacture.
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