Most dairy processing companies strive to make high-quality cultured dairy products that have a consistent day-to-day flavor, texture, and appearance. Despite good manufacturing practices, product defects can develop, which gives research and development people some job security and the ability to practice problem-solving skills.
Whether you are making yogurt, sour cream, cream cheese, or other types of cultured dairy products, they can develop similar product defects. Being aware of the potential sources of some common defects in a cultured dairy product might help to prevent them in the future.