I am making 15 gallon batches of cream cheese using mainly MM100, culturing for 24 hours, hanging for 18 hours then salting and packaging in 8 oz polypropylene containers. After packaging goo often begins oozing out of the package and starts to make a mess.
I'm thinking it is just whey? Any thoughts on how to avoid this? I'm guessing the salt is drawing more whey from the curd and somehow sneaking out of the package? Does that sound reasonable? Or, could something be happening with the fat? Should I be letting it sit for a bit after salting, then re-stirring before packaging? Should I be cooling before packaging?
Thoughts would be greatly appreciated! Thank you!