Swiss researchers have discovered the secret holes in some … – RTL.fr

Credit: KENZO TRIBOUILLARD / AFP

Rows of emmental in Rungis (illustration)

After a century of study and research, the mystery holes in certain Swiss cheeses such as Emmental and Appenzell, was finally pierced, announced Thursday the Scientific Authorities of the Swiss Confederation. The famous “holes” are caused by small particles of hay falling in milk during milking cows, the researchers found Agroscope, the Institute of Food Science based in Berne , 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, the institute said in a statement. So, the enigma of the holes in the cheese, which “fascinates both children and adults,” is finally resolved, welcomes Agroscope. The “holes” tended to disappear when milk was extracted with more modern techniques, the researchers found.

Modern techniques are disappearing holes

“This is the disappearance of the traditional bucket” under the udder of the cow, and replaced by more modern techniques and more hygienic , which is the cause of the disappearance of “holes”, told AFP a spokesman 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 were formed by the action of carbon dioxide Product by bacteria.

Scientists, who continued to question 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 milking cows and methods reduction 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 computed tomography. “The traditional milking barn with open buckets has been replaced in recent decades by milking systems closed,” said Agroscope, adding that these new techniques “are also completely eliminated hay microparticles in milk. ” As a result, “there has less ‘holes germs’ 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, can virtually control the number of holes desired in his wheels.
Cheese is a serious business in Switzerland, where cattle farming is widespread, favored by the mountainous landscape of the country. In 2014, the average annual consumption per capita in Switzerland was 21.3 kilos . Swiss cheeses accounted for two thirds of this consumption.

The editorial recommends