Cheese defects database - EIP project

Cheese production is a complex, lifelong learning process based on intricate fermentation. Key factors include cow health, feeding, milking equipment hygiene, and timely milk transport. In cheesemaking, controlling lactic acid bacteria and the environment is crucial, as changes in one area can affect 19 others. Common defects include excessive firmness, improper water or sugar content, leading to after-softening. A practical database records 93 cheese defects, including combination issues and visual symptoms, enabling knowledge sharing and error prevention. Developed through a project collecting samples with unintended defects, the database supports cheesemakers and consultants by preserving and transmitting hands-on experience, aiding in analyzing past mistakes to avoid future ones. It is a valuable tool, not a replacement for expert advice.