Chronic defects
The problems that come back every season.
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Current issueTarget
Cheese · Body & texture
Late blowing: slits, cracks and blown eyes
Slits and cracks that open through the paste at 4 to 8 weeks of ripening
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Current issueTarget
Mozzarella · Functionality
Mozzarella that won't stretch and melts oily
Short, curdy strands that snap instead of pulling
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Current issueTarget
Fruit yogurt · Stability
Fruit yogurt with whey on top and a grainy body
A layer of whey on top by mid shelf life (syneresis)
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Current issueTarget
Greek yogurt · Texture & yield
Greek yogurt that turns grainy, thin or weepy
Whey weeping around the edges of the cup and under the spoon
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Current issueTarget
Condensed milk · Texture & shelf life
Sweetened condensed milk that turns sandy
A gritty, sandy feel on the tongue from oversized lactose crystals
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Current issueTarget
Microbiology · Kashar cheese
Kashar and cut cheese that grows mold in the pack
Blue-green mold colonies on the top and sides of the block
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Current issueTarget
Microbiology · Yogurt
Yogurt with mold and yeast on the surface before its date
Blue-green mold colonies growing on the yogurt surface
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