Pink defect in cheese.

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   Crumbly/short: often due to excess salt or acid
Corky: due to overcooking, low fat, low moisture, or excess salt.
Mealy: this defect can be detected on the palate or by massaging the cheese between the thumb and forefinger. It is usually associated with excess acidity.
Pasty: sticks to the palate and fingers; due to excess moisture.
Weak: breaks down too quickly when worked by hand; due excess fat or moisture.

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rajwantsingh1 Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 20 Mar 2019 Location: Yamuna Nagar Status: Offline Points: 1	Post Options Post Reply Quote rajwantsingh1 Report Post Thanks(0) Quote Reply Topic: Pink defect in cheese. Posted: 20 Mar 2019 at 12:50pm
	Crumbly/short: often due to excess salt or acid Corky: due to overcooking, low fat, low moisture, or excess salt. Mealy: this defect can be detected on the palate or by massaging the cheese between the thumb and forefinger. It is usually associated with excess acidity. Pasty: sticks to the palate and fingers; due to excess moisture. Weak: breaks down too quickly when worked by hand; due excess fat or moisture.

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 27 Jun 2016 at 8:08pm
	Is Thermus thermophilus the causal agent of pinking in cheese? “Pinking” the development of a red / pink colour in many cheese-types has been known for many years and is a significant cause of economic loss. Recently Quigley et. al. (2016) used shotgun metagenomic sequencing to reveal the presence of bacteria from the phylum Deinococcus-Thermus in faulty cheese. They subsequently identified Thermus thermophilus as the likely cause of the defect. For more see the News Section.