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
734 points

Intelligent people are more easily distracted at work, study claims

Health
492 points



Most recent

Rosario con Escrute

Miguel Alderete Garrido
12 points

La OMS descarta los confinamientos para frenar el avance de la Covid

Henri Monzó Catalá
62 points

Covid-19: ¿Qué son los interferones? Solución y riesgos

Henri Monzó Catalá
18 points

Webb Fontaine nombra un nuevo CEO

Comunicae
14 points

Un fármaco podría reducir un 97% el riesgo de ingreso en UCI en casos más graves de coronavirus

Henri Monzó Catalá
14 points

Como el Covid-19 ha cambiado el entretenimiento de los colombianos

Ocios y what!?
70 points

¿Dónde hay que tirar un cepillo de dientes: al contenedor amarillo de reciclaje o al gris?

Henri Monzó Catalá
6 points

El calor del verano 2020 tuvo un grave impacto sobre las capas de hielo y los glaciares

Henri Monzó Catalá
12 points

CELEBRAMOS LA SANTIDAD Y LA VIDA

Miguel Alderete Garrido
20 points

Aquellas pequeñas cosas y ese frecuente: "Viejo, por mi cómo si te la machacas"

Enrique TF
6 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