When the curd does not retain enough moisture, it results in a hard and crumbly texture in the final cheese.

The presence of undesirable bacteria, such as coliform bacteria, can produce bitter compounds that affect the flavor of the cheese.

Psychrotrophic bacteria, which can grow at low temperatures, can produce enzymes that break down the proteins in cheese, resulting in a slimy texture.

Excessive starter culture can produce high levels of lactic acid, leading to a sour flavor in the cheese.

Coliform bacteria can produce gases during fermentation, resulting in a gassy texture in the cheese.

Mold spores, present in the environment or on equipment, can contaminate the cheese during the cheesemaking process, leading to mold growth on the surface.

Yeast contamination can introduce undesirable fermentation, producing compounds that result in a yeasty flavor in the cheese.

Excessive salt can inhibit the growth of desirable bacteria and enzymes, resulting in a soapy texture in the cheese.

Calcium-precipitating bacteria can produce enzymes that break down the calcium in the cheese, leading to a chalky texture.

Propionic acid bacteria can produce propionic acid and other compounds that contribute to a fruity flavor in certain types of cheese.

Lipolytic bacteria can break down the fats in cheese, producing free fatty acids that contribute to a rancid flavor.

Proteolytic bacteria can break down the proteins in cheese, producing bitter peptides and amino acids that contribute to a bitter aftertaste.

Metal ions, such as copper and iron, can react with compounds in cheese, producing a metallic flavor.

Smoking the cheese during the aging process imparts a smoky flavor and aroma to the final product.

Aging the cheese for a prolonged period can develop nutty flavors due to the breakdown of proteins and fats by enzymes and bacteria.