Understanding spoilage and quality issues may improve American artisan cheesemaking industry

American artisan cheese has become increasingly popular over the past few decades. Understanding spoilage concerns and the financial consequences of defects can improve quality, profitability, and sustainability in the American artisan cheesemaking industry. In an article appearing in the Journal of Dairy Science, scientists from Tufts University took the pulse of artisan cheese producers in the United States through an industry survey.

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