Swiss researchers, ended a question that haunted the scientific community for over a century.
The holes in question are not caused by “the mice their way through tasty cheese”, and no bacteria in milk, as previously thought.
According to experts from Agroscope (public agricultural research institute in Switzerland), the phenomenon that has made Swiss cheese famous in the world is caused by the presence of tiny strands of hay left in the milk from which cheese is made. Researchers found that the mysterious cheese holes disappear or become extremely small when used for the production with modern means and methods, not traditional.
Regis Nyffeler, spokesman Agroscope explained that because of falling in buckets the hay remained as small particles that subsequently cause holes in the cheese. According to the same institute, Swiss cheese holes in the problem kneaded scientific world since 1917, when American William Clark published a detailed study on the topic and concluded that the holes were caused by carbon dioxide released by bacteria in milk.
Photo source: www.fromart.com.au
Researchers at Agroscope noted that in the past 10-15 years, the traditional Swiss cheese had fewer holes, as uncovered buckets used to collect milk were replaced with modern milking and collection equipment. These devices have completely ruled out the presence of wire hay milk and thus have disappeared and holes.