How many holes in the cheese? Presence of holes of different sizes is characteristic of many of cheese. Previously it was thought that they appear as a result of fermentation of lactose. Later, as a result of investigations cheese affairs of the master found that the lactose disappears almost the first days of his generation, the hole begins to form only 20 days. From that moment, when the fermentation of lactic acid bacteria produced propionic propionic and acetic acid, acetic acid calcium and carbon dioxide. Accumulating in microvoids cheese, carbon dioxide forms a hole. But their size and shape depend on the chemical composition of gases. For example, at the world famous Swiss cheese Emmental diameter holes can be 2 cm, the gas concentration is not the same in different types of cheese. It can vary within the following ranges: carbon dioxide - 50 - 89%, nitrogen - 6 - 48%, oxygen - 0,1 - 0,2%, and hydrogen - 0 - 3%.
09.08.2006
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