Improving Cheese Quality: Researching the Origins and Control of Common Defects
Cheese varieties are growing in popularity. This growth also brings new challenges and demands for cheese to have unique physical characteristics, suitable for expanded applications and preferences. Achieving these characteristics requires not only a thorough understanding of cheese making but also an understanding of the basic physico-chemical properties of cheese constituents at a molecular level. When cheese displays unacceptable characteristics or exhibits unexpected performance, the cheese maker must control and eliminate these defects that ultimately threaten profitability and product expansion. Research continues to identify the origins of defects common to all cheese varieties, and this research is leading to new approaches for reducing and eliminating these defects.