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Abstract
Crystal formation in cheese can create a number of challenges for both natural and processed cheese manufacturers. While crystals do not directly affect flavor, they have considerable effect on the visual and textural appeal of a cheese. Crystals often deter consumers who may mistake the white crystals for mold growth on their cheese. Generally brought on by an imbalance in solubility, crystals range from a desired attribute in certain aged cheeses to a major defect in others. The most common crystal defect in aged Cheddar cheese is calcium lactate. This crystal develops from soluble calcium derived from the protein-bound calcium phosphate that is solubilized/released over the first month of cheese ripening, and lactate derived from the fermentation of lactose by starter cultures.