Help: Aroma B for Tomme or Feta? Gas producer?

[scubachisteve]

Troubleshooting question. Two makes in a row I used Aroma B for acid development in a simple (Raw) Tomme and Feta (because I was short on MA4000 which I usually use in Tommes/Blues). Both times I had very bad gassing in the moulds. My main concern is that I have coliforms causing early gassing which is what research suggests.

However, I wonder if perhaps the Aroma B still working away in a firmer curd might be causing this. Here's my hypothesis:
Normally Aroma B would be used in makes where acid development occurs in vat or draining a softer cheese. (I.e. a lactic-set cheese or brie-style.) So, a Tomme/Blue make firms the curd (and higher temp calms the Meso), and as it cools in molds Meso becomes active, but curd traps gas from continued acidification. Or, I simply have Coliforms. 

I am sending milk and well water out for testing to be sure, but I thought I'd investigate alternative causes at the same time. Thanks!

[Gregore]

I am not liking that hypothesis much , seems to me that all Meso thermo cheese would then have the same issue

More likely that its contamination , possibly yeast ??   Seems that blowing while it is still molding seems also unlikely  as that is really fast , though I may be wrong as I have never had early or late blowing