Does anyone have any experience of spoilage in soft cheese?

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?

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.

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.