Scientists have explained, where are the holes in Swiss cheese – DELFI.lv

Researchers at the Swiss Institute of Agricultural established the cause of the holes in Swiss cheese, reports Associated Press.

The cause of the hole – straw particles falling into milk. As transformation into cheese, the “microscopically small” particles create popular all over the world inside the cavity.

As the transition to the cheese production automation, reduced the number of holes, but through a series of experiments, the scientists found that they could regulate their number.

As the experts discovered, the holes are reduced or disappear if the cows are milked using modern equipment, containers which are isolated from the external environment, in contrast to traditional buckets.

In Agroscope noted that the number of holes made in the last 10-15 years of Swiss cheeses decreased precisely because of the spread of modern milking machines with hermetically sealed buckets.

preexisting theory of American William Clark that the cheese holes are due to the bacteria contained in the milk, which release carbon dioxide, the experts acknowledged Agroscope incorrect. Clark published his study in 1917.

The earliest documentary evidence of the existence of dairy cattle date back seventh-sixth millennium BC. According to research scientists, for the ancient cheese does not use so-called rennet, rennin, which is required for the manufacture of most modern cheese (it is produced in the abomasum of cattle and is used for curdling milk).

Instead of rennin in course were yeast and other microorganisms. The resulting product was a precursor kefir soft cheeses, which are produced until now.