The cheesecake industry is in the midst of a crisis.
The industry, which employs more than 2 million people, has been in crisis for years, largely because of the rising cost of cheese-producing machinery, as well as the fact that consumers have been spending more on cheeses than ever.
But as the industry is grappling with these problems, a new study has raised questions about the science behind cheese making.
This week, the Food and Drug Administration announced a study it says found that the amount of chemicals in cheese-production processes is higher than previously known.
In a release from the agency, the FDA also announced that its study found the amount and types of chemical substances in cheese produced were significantly higher than the FDA’s own estimates.
The FDA’s study found that “in many cheesemaking operations, the chemical levels were higher than what the FDA previously estimated.”
The study, titled “The Chemistry of Cheese and Cheese Products,” is a joint effort between the USDA’s National Institute of Food and Agriculture (NIFA), the USDA and the Institute for Food and Agricultural Research (IFAR).
The study found “a wide variety of chemicals, including the presence of chemicals known to be carcinogens, that are present in cheese, including carcinogenic phenol compounds, phthalates, and other chemicals that may interact with cheese proteins to increase the risk of cancer.”
In other words, the study found more than 200 potentially carcinogenic compounds were found in cheeses that are not yet regulated by the FDA.
The findings, the researchers said, are a “very troubling development” that could lead to a shortage of cheese and could be detrimental to public health.
“There’s a lot of uncertainty in terms of the amount that is actually in cheese,” David Hoch, director of the USDA National Center for Toxicological Research, told Breitbart News.
“But we’re looking at a lot more than just the amount.”
“This study does raise concerns about the health effects of these chemicals, but it also raises the possibility that we’re dealing with a much more extensive problem than the level we thought,” Hoch added.
“We think we’re on the verge of a much broader problem.”
The National Institutes of Health (NIH) funded the study, which was completed in 2016.
The USDA funded the data collection.
The study’s results were not presented in a peer-reviewed scientific journal, but Hoch said that the findings should be used as “an important baseline for any future cheese-quality analysis” because “the data should help to determine the health risks of these chemical compounds.”
Hoch noted that the NIH does not track the use of chemicals by individual cheesemakers.
“The NIH did not collect any data on the use or use of pesticides, herbicides, fungicides, or other chemicals, nor did they analyze cheese production,” he said.
“It’s very difficult to analyze the use and use of these compounds because we do not know the levels that are used in cheese.”
In fact, Hoch pointed out that many cheeses are produced using a method known as acidification, which involves the “burning” of milk and cream to remove solids and other pollutants.
“When acidified cheese is exposed to air, it reacts with air molecules to form carbon dioxide and other compounds that cause skin irritation and irritation of the tongue,” Hosh said.
In addition, Hosh noted that “acidified cheese can be toxic, and it has been linked to cancer in humans.”
The research also found that while many of the chemicals found in cheese were “known carcinogens,” the number of chemicals found “is very small.”
For instance, the “residue” of the chemical in a typical cheesecake is “between 10 and 20 times higher” than the amount in a cow’s milk.
“These results suggest that it may be difficult to determine whether the use, and use in cheese production, of certain chemicals is associated with health risks,” the study stated.
In the meantime, the report concluded that “we must continue to work with the FDA to understand what additional chemicals are in cheese and to identify if there are additional health risks associated with cheese production.”
Hosh and the other researchers said that they are now working to develop a “better understanding of the levels of chemicals present in cheesemakes, and to understand if the FDA is using these levels as a standard.”
In a statement to Breitbart News, Hoya Foods, which owns and operates the California-based cheesecake maker Cheesecake Factory, said the FDA study was not a final report and “is still in the very early stages of review.”
In response to the FDA report, Hoyas CEO, Roberta Lafferty, wrote on Facebook that “cheesecake makers in California are not immune to the dangers of chemicals.”
Lafferity also said that “the FDA has not followed the advice of scientists and experts” who are “studying the health and safety of cheesemaks.”
“Our concern is that if we