2 replies to this topic

[DJW]

Hi All.

 

Does anyone have any experience of spoilage in soft cheese such as cream cheese, please? What factors could result in potential visual yeast & mould formation in sealed products a good few weeks from shelf life, when stored correctly?

[olenazh]

Could be due to condensation forming inside a sealed product after it's transferred from warm environment to refrigerated. 

Also, we've experienced consumer complaints about mold in non-dairy cream cheese - though, retain sample testing showed clean, even 3-4 weeks after expiration. My thought - temp. abuse when transferring products from DC to retail, then inside retail, and such. 

Attaching some articles related to Yeast growth in dairy products.

Attached Files

•  CONTROL OF SPOILAGE FUNGI IN DAIRY.pdf   1.08MB   8 downloads
•  GROWTH & SURVIVAL OF PROBIOTIC YEAST IN MILK PRODUCTS.pdf   736.3KB   5 downloads
•  OCCURENCE & GROWTH OF YEASTS IN YOGURTS.pdf   927.32KB   5 downloads
•  TEMP. ABUSE INITIATING YEAST GROWTH IN YOGURTS.pdf   450.33KB   5 downloads

[DJW]

Thank you very much for this, my thoughts are also temperature abuse post dispatch, but I have no proof of this.

 

I'll have a look at the articles you have posted, very much appreciated.