Mystery of holes in Swiss cheese finally solved

53.33% credibility
 
Related

Scientists have discovered that you can eat as much chocolate as you want

Health
938 points

Intelligent people are more easily distracted at work, study claims

Health
652 points



Most recent

¡Precaución! 3 recomendaciones para no caer en estafas al comprar tu motocicleta nueva

Prensa
8 points

Pure Storage nombra a Joao Silva como vicepresidente para Europa, Medio Oriente, África y América La

Patricia Amaya Comunicaciones
8 points

Homenaje a la mujer: Vívolo Café celebra un año de pasión por el café con entrada libre

Comunicaciones
10 points

Demencia: Como reducir el riesgo de sufrirla

NOTICIAS-ETF
48 points

Experiencia sensorial total en Ethernal Fest: música, gastronomía y tecnología

Comunicaciones
18 points

Pure Storage acelera la adopción de la IA empresarial para satisfacer las crecientes demandas con la

Patricia Amaya Comunicaciones
18 points

Accenture, AWS y Dynatrace: hacia una estrategia moderna de observabilidad

Tecnologia
26 points

Evento gratuito de Vívolo Café destaca la contribución de mujeres en el café

Comunicaciones
8 points

La invisibilidad cultural de las mujeres y mi hallazgo de hoy: F. Janicotnicot

El diario de Enrique
14 points

Usos de Home Assistant que te facilitarán tu vida

MaríaGeek
12 points
SHARE
TWEET
he mystery of Swiss cheese and its disappearing holes has finally been solved.

Mystery of holes in Swiss cheese finally solved

A Swiss agricultural institute discovered that tiny specks of hay are responsible for the famous holes in cheeses like Emmental or Appenzell.

As milk matures into cheese these "microscopically small hay particles" help create the holes in the traditional Swiss cheese varieties.

The government-funded Agroscope institute said in a statement Thursday that the transition from age-old milking methods in barns to fully-automated, industrial milking systems had caused holes to decline during the last 15 years because the systems being used are cleaner.

In a series of tests, scientists added different amounts of hay dust to the milk and discovered it allowed them to regulate the number of holes.

Agroscope said in a statement that the fascination with the formations in the cheese stretches back to 1917 when a detailed review of Emmental was published by American William Clark. He contended they were produced because of carbon dioxide from bacteria.

Fuente: mashable.com
SHARE
TWEET
To comment you must log in with your account or sign up!

Comentarios más recientes
Georgia Symon
I Got Hooked On Having An Online Business Almost A Decade Ago When I Created An Online Course And Made My First ......... WWW.TIMES-REPORT.COM
 
Featured content