Interpretive Summaries, February 2021 Journal of Dairy Science - lun, 01/02/2021 - 00:00 Invited review: Crystals in cheese: More than a curiosity. By Kindstedt and Polowsky, page 1233. The presence of cheese crystals has been the object of scientific curiosity since the early 20th century. More recently, changes in cheesemaking technology and consumer preferences have increased the presence of crystals in the marketplace, generating both concern and enthusiasm. In some markets, crystals are viewed negatively by the industry and by consumers who mistake them for mold growth and spoilage, whereas in other markets some crystals are viewed very positively.