Why is there whey separation from my Cottage cheese after packaging

Separation of whey or 'free whey' in Cottage cheese occurs when the cream dressing curdles as a result of acid produced by starter bacteria [17]. When Cottage cheese curd is undercooked, it retains moisture and residual lactose which promote the growth of starter bacteria when the storage temperature is high (>210C). Starter activity causes pH reduction, which leads to clotting of the dressing and wheying off. High storage temperatures also promote the growth and proteolytic activity of spoilage microorganisms, which hydrolyse caseins, leading to wheying off. Also, over-stabilisation of dressing can result in wheying off in Cottage cheese.

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