Researchers from Switzerland have found that microscopic hay particles play a key role in the formation of holes in cheeses like Emmentaler and Appenzeller.
Agroscope Institute for Food Sciences research team has found that tiny hay particles create holes in cheese as milk matures into cheese.
The conclusion follows a 130-day cheese ripening process using a new method based on computed tomography (CT scan).
The holes in Swiss cheeses have reduced in the recent past as milk is being directly filtered using advanced milking machines, which reduce milk's exposure to open environment. This results in fewer hay particles, which will in turn form fewer holes.
The survey also showed that the formation of holes can be regulated by altering the amounts of hay dust added to milk.
Emmentaler cheese is made using three types of bacteria, including Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii.
