Mystery holes in Emmental cheese was finally pierced! – TF1

Since 1917, researchers around the world were breaking their teeth on this enigma of science: why Emmental cheese has holes? The answer is finally known. The famous “holes” are caused by small particles of hay falling in milk during milking cows, the researchers found Agroscope, the Institute of Science in foodstuffs based in Bern, together with those of the Empa (Swiss Federal Laboratories for Materials Testing and Research).

These particles emit gases during fermentation, which then form holes in the Cheese , said the institute in a statement. So, the enigma of the holes in the cheese, which “fascinates both children and adults,” is finally resolved, welcomes Agroscope.

These holes tend to go away

“holes” tend to disappear when milk was extracted with more modern techniques, the researchers found. “This is the disappearance of the traditional bucket” under the udder of the cow, and replaced by more modern and more hygienic techniques, which is causing the disappearance of the “holes”, told AFP a spokesman for Agroscope.

According
Agroscope in 1917 already, the American William Clark published a detailed review article on the formation of holes in the Emmental. In this article, Clark tried to explain with the knowledge of the time the riddle of formation of the holes, with the assumption that the holes formed by the action of carbon dioxide produced by bacteria.

Check the number of holes
Scientists, who continued to s’ wonder about the origin of these holes after Clark found that cheeses made in the last 10-15 years had less holes. Agroscope Researchers then interviewed on changing methods of milking and reduced hay microparticles and bacteria in milk.

To confirm their hypothesis, they observed the formation of these holes for a period of 130 days, during ripening, employing apparatus within radiology, such as tomography computer. “The traditional milking in the barn with open buckets has been replaced in recent decades by closed milking systems,” said Agroscope, adding that these new techniques “are also completely removed the hay microparticles in Milk” .

a result, “there is less of ‘germs holes’ in the cheese.” “It is a discovery that was made completely by accident, like any great discoveries,” concluded the spokesman of Agroscope. The cheese now know that by varying the dosage of hay microparticles, it can virtually control the number of desired holes in its wheels. Cheese is a serious matter in Swiss , where cattle farming is widespread, favored by the mountainous landscape of the country.

In 2014, the average annual per capita consumption in Switzerland was 21.3 kilos. Swiss cheeses accounted for two thirds of this consumption.