Hi All,
I am looking in to some incidence of bloating in finished good crumbled cheese. The defect has shown up anywhere from 1 week to several months after conversion. There is some indication of yeast issues at the producer, although no confirmed culprit has been identified in the finished good yet. Since we have the bulk product now, is there anything that can be done to prevent or limit the potential for bloating to happen after conversion, assuming this is micro related? Scavenge gasses or restrict micro activity?
Some details: no MAP/not set up for it, no preservatives added at conversion
Thank you!