Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.
Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.
Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.
When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.
