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It’s not mold, it’s calcium lactate (2018)

(www.thephcheese.com)
406 points ilikepi | 2 comments | 31 Mar 25 14:49 UTC | HN request time: 0s | source
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xattt ◴[31 Mar 25 15:20 UTC] No.43536057[source]▶
Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative.

I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade.

I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes. However, I’m still somewhat concerned what long-term low-level exposure will mean.

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0_____0 ◴[31 Mar 25 15:48 UTC] No.43536380[source]▶
Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!
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kadoban ◴[31 Mar 25 16:04 UTC] No.43536566[source]▶
Yeah, especially for things like cheese sauces I find that it's better to just grate it yourself. It will _not_ melt correctly otherwise, and the additives mess with sauces more than you'd think.
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1. bigstrat2003 ◴[31 Mar 25 17:53 UTC] No.43537760[source]▶
Pre-shredded cheese melts just fine, although I've never tried it in a straight cheese sauce (for those I just dice a block of cheese because it's easy and cheaper). But I use it in things like lasagna or other casserole type dishes, and I've never had an issue with its ability to melt properly.
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2. kadoban ◴[01 Apr 25 05:11 UTC] No.43543052[source]▶
Yeah it'll melt like that. If you try in things like a cheese sauce for mac and cheese...it melts poorly into the milk and messes with the consistency/thickness.