Comment on Just ate this entire tub of great value yogurt and currently preparing to die tonight
sangeteria@lemmy.ml 1 week agoWhat about the shit that u can’t see that is indicated by the visible growth of penicillum molds
Comment on Just ate this entire tub of great value yogurt and currently preparing to die tonight
sangeteria@lemmy.ml 1 week agoWhat about the shit that u can’t see that is indicated by the visible growth of penicillum molds
vagrancyand@sh.itjust.works 1 week ago
That’s generally just the mold itself. While you can have competing cultures the nature of the Penicilium genus means you don’t have to really worry about bacterial growth and other mold growth would have competing colours in almost all cases for dairy products. With bread and fatty meats where you might see penicilium you are right to worry a lot more, but the nature of modern dairy means whatever spoils it tends to be monoculture as it’s generally a ‘whichever infects first has too much of a headstart to allow competition,’ when with bread and meat mold has a harder time penetrating the substance (giggity) and has much more competition respectively.
Pasteurized dairy is only vulnerable to so many pathogens that you can kinda guess what spoilage you’ll get based on sight and smell (at least down to the genus, it’s impossible to get much more specific without a full lab test).