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When Spoilage Isn’t from the Usual Suspects: Heat-Resistant Mold in Cheese Cultures
Spoilage in cheese production is a familiar adversary. Most quality assurance (QA) and plant managers can name the usual suspects by memory: coliforms, Pseudomonas, Bacillus, anaerobes like Clostridium, and rogue lactic acid bacteria that misbehave under stress. These problematic microorganisms are well-characterized and routinely targeted through pasteurization, hygienic design, and routine monitoring. But what happens when defects emerge…
