CRYSTALLIZATION IN CHEESE

CRYSTALLIZATION IN CHEESE

Introduction

Whilst cheese crystals are relatively harmless, consumers often confuse the crystals with yeast or mould growth as the appearance of the crystals implies a defect. In reality, calcium lactate and tyrosine crystals are actually seen as a desirable trait in certain aged cheeses as they often indicate that the cheeses will have a robust and hearty flavour. They are considered defects only if they take away from the acceptance of the cheese.
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**  Refer to the article attached for more information on how the crystals are formed, and how it can be prevented or reduced.

   





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