Scientists finally cracked the mystery of the holes in Swiss cheese

Scientists finally cracked the mystery of the holes in Swiss cheese


After about the research of 100 years now Swiss scientists have finally cracked the mystery of the holes in Swiss cheese.

Agroscope, a state centre for agricultural research said the subject had been under study since at least 1917 when American William Clark published a detailed study and came to the conclusion that it was caused by carbon dioxide released by bacteria present in the milk.

And now after 100 years experts from Agroscope said the phenomenon -- which marks famous Swiss cheeses such as Emmental and Appenzell -- was caused by tiny bits of hay present in the milk and not bacteria as previously thought.

Agroscope scientists noted that Swiss cheeses had fewer holes over the past 10 to 15 years as open buckets were replaced by sealed milking machines which "completely did away with the presence of tiny hay particles in the milk".

They found that the mystery holes in such cheeses became smaller or disappeared when milk used for cheese-making was extracted using modern methods.

Agroscope spokesman Regis Nyffeler said "It's the disappearance of the traditional bucket" used during milking that caused the difference,
He said that bits of hay fell into it and then eventually caused the holes.

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Thursday, May 28, 2015

Tags – Cheese Holes Milk Swiss Bacteria