It’s not mold, it’s calcium lactate (2018)
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It’s not mold, it’s calcium lactate (2018)
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Re: It’s not mold, it’s calcium lactate (2018)
#2> Generally speaking, calcium lactate will be found on the outside of a cheese (usually a cheddar), and tyrosine or leucine crystals will be on the inside. Calcium lactate can also form on the inside of cheese, but tyrosine and leucine crystals cannot.
... Cannot form on the outside, presumably.
Re: It’s not mold, it’s calcium lactate (2018)
#3How long until cheese makers start adding the crunchy crystals to give the appearance of quality without the actual quality?
Re: It’s not mold, it’s calcium lactate (2018)
#4Visited Gouda in the Netherlands and learned this. Best cheese I’ve ever had.
Re: It’s not mold, it’s calcium lactate (2018)
#5[deleted]
Re: It’s not mold, it’s calcium lactate (2018)
#6How long until cheese makers start adding the crunchy crystals to give the appearance of quality without the actual quality?
Aside from cheddar (or similar), the crystals are always inside the cheese, so the appearance is nearly the same as those without the crystals.
Re: It’s not mold, it’s calcium lactate (2018)
#7> Generally speaking, calcium lactate will be found on the outside of a cheese (usually a cheddar), and tyrosine or leucine crystals will be on the inside. Calcium lactate can also form on the inside of cheese, but tyrosine and leucine crystals cannot. ... Cannot form on the outside, presumably.
Correct.
Re: It’s not mold, it’s calcium lactate (2018)
#8Costco sells the Coastal cheddar which has a lot of this kind of crystals.
Re: It’s not mold, it’s calcium lactate (2018)
#9How long until cheese makers start adding the crunchy crystals to give the appearance of quality without the actual quality?
Aside from cheddar (or similar), the crystals are always inside the cheese, so the appearance is nearly the same as those without the crystals.
Sure, replace "appearance" with "impression" for a more accurate representation of my intent.
Re: It’s not mold, it’s calcium lactate (2018)
#10Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative.
I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade.
I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes. However, I’m still somewhat concerned what long-term low-level exposure will mean.