Research work "Why are there holes in cheese?".

WO KOMMEN DIE LOECHER IM KAESE HER?

Kurt Tucholsky Translated from German - mine.

94. If guests are expected in the evening, then the children are given food earlier. They do not have to listen to what the guests are talking about - this is not accepted, and it comes out cheaper. Mom also eats a sandwich for the company, dad has not come yet.
- Mother! Sonya said that she already knows how to smoke - after all, she can’t smoke yet ?!
- Don't talk at the table!
-Mom, look: there are holes in the cheese!
Two girls in chorus: Tobby, are you stupid? There are always holes in cheese!
Offended boy's voice: Well, yes... Why? Mother! Where do holes in cheese come from?
- Don't talk at the table!
- But I want to know: where are the holes in the cheese from?
A small pause. Mom: The girls are right - holes, they ... there are always holes in cheese!
- Mother! But there are no holes in this cheese! And why is it in it?
- Everything. Shut up and eat! I told you a hundred times: Don't talk at the table, eat!
- Wu-u-u! I just want to know where the holes come from... oh-oh, you're hitting me again... Roar.
Papa enters.
What happened? Good evening!
- Yes, here the son is behaving again ...
- I'm not behaving! I just want to know where the holes in the cheese come from? This cheese has them, but that one doesn't!
Dad: Well, because of this, you shouldn’t cry like that - mom will explain everything to you!
Mom: Can you still praise the boy ?! At the table, he should eat, not chat!
- If a child asks something, then, probably, it is necessary to answer and explain to him! I think so.
-Toujours en presence des enfants! (Always in the presence of children!) When I see fit, I will explain to him. Now let's eat!
- Dad! But where do the holes in the cheese come from - I want to know!
- So, so, holes in cheese appear during production; cheese is made from butter and milk, then it ferments, becomes raw; in Switzerland they do it very well - when you grow up, you will also visit Switzerland, there are such high mountains, eternal snow lies on them ... It's so beautiful, right?
- Yes, but where do the holes in the cheese come from?
- I just explained to you: they appear when it is being made, they are making ...
- Yes ... but how do they get into it, holes?
- Baby! Because of you, I will soon have holes myself! It's late - march to bed!
- No, it's still early! First tell me where the holes in the cheese come from... A slap, a slap. Terrible roar. Doorbell.
Uncle Adolf: Good evening, good evening, Margot! How are you, what are the kids doing? Tobby, why are you screaming like that?
- I just want to know...
- Shut up! He wants to know... Take the boy to the bedroom and spare me this nonsense! Let's go, Adolf, let's sit at my place while they set the table here...
- Goodnight! Good night, little screamer! Listen, what's wrong with him?
- Margo couldn't explain to him where the holes in the cheese come from...
But did you explain it to him?
- Of course, I explained!
- Thank you, I quit smoking ... Tell me, do you know why there are holes in the cheese?
- It's just ridiculous - of course, I know! Holes appear during production due to moisture ... everything is very simple!
- No, my dear! Imagine what you said to the child! What an explanation!
- Don't be angry with me, but you're just ridiculous! Maybe you can explain to me where the holes in the cheese come from?
- For God's sake - of course I can!
- Please…
- So, the holes in the cheese are due to the so-called casein, which is part of the cheese.
- But this is nonsense!
- No, it's not nonsense.
- Still, this is nonsense: because casein has nothing to do with it ... Good evening, Martha! Hey Oscar! Make yourself comfortable. How is life? ... nothing to do with it!
What are you arguing about here?
- For God's sake... listen, Oscar, you have an education, you're a lawyer, tell me: The appearance of holes has something to do with casein?
- Not. Cheese in holes, I wanted to say holes in cheese arise due to the fact that cheese expands too quickly during fermentation under the influence of temperature ...
Thunderous laughter of suddenly united opponents of Pope and Uncle Adolf: Ha-ha-ha!!! Such a ridiculous explanation - the cheese expands! You heard? Ha ha ha!
Here enter the guests: Uncle Siegesmund, Aunt Jenny, Dr. Guggenheimer and Principal Flakeland.
- Good evening, good .. are you doing? ... we are just talking ... terribly funny ... just holes in the cheese! ... Now we will have dinner ... well, please, explain to you!
Uncle Siegesmund: So, holes in cheese occur because the cheese shrinks when it cools ...
A growing noise, turning into a rumble, and then a many-voiced cry of laughter: Ha-ha! When chilled! Have you ever eaten chilled cheese? It's good that you are not a cheese maker, Mr. Apolant (famous physician) When cooling! Hehe! Offended Uncle Siegesmund steps aside.
Dr. Guggenheimer: Before you tackle this issue, you should tell me what kind of cheese you are talking about. It all depends on the cheese!
Mom: "Emmentalsky" - we bought it yesterday ... Marta, now I have begun to buy from Danzel, but I don't want to mess with Mishevsky anymore - the other day he sent us cupcakes, but they turned out to be ...
Dr. Guggenheimer: So, if it's Emmental. Then everything is very simple. There are always holes in Emmental because it is a hard cheese. All hard cheeses have holes.
Principal Flakeland: Gentlemen! This needs a human practitioner... and you're all mostly academics here (no one minds) So, holes in cheese are a decay product during the fermentation process. Yes. Cheese... it falls apart because cheese...
The thumbs of those present are pointing down, everyone jumps up and begins to say at the same time: Ha-ha! This is what I know! Chemical formulas won't help here! Don't you have an encyclopedia?
Everyone runs to the library. Geise, Schiller, Goethe, Bölsche, Thomas Mann, an old album of poetry, but where is it ... Ah. there she is! CABLE to RUSSESS. Samovar, scalpel, resin, snob, minium, cheese! Come on let me! Get away! Sorry! And, here: the bubbly structure of some types of cheese is due to the formation of carbonic acid from whey contained in sugar ...
All at the same time; Well, here - what did I say? ..contained in sugar, and ... and where is the continuation? Margot, didn't you cut the page out of the encyclopedia? This is unheard of! Who climbed into the bookcase? Children? Why don't you lock the bookcase? Why don't you lock it - I told you a hundred times: lock the closet! ... Wait, how was it? Your explanation is wrong, but mine is correct! .. You said - the cheese is cooling! .. You said that the cheese is cooling, and I said that the cheese is warming up! ... But you didn’t say anything about carbonic acid whey, how is it written!... What you said is all nonsense of a madman!... What do you understand about cheese? You can't distinguish goat cheese Bolle from old Dutch!... I may have eaten a lot more old Dutch cheese in my life than you... Don't spit when you talk to me!...
They all speak at once. And you can hear: I'll ask you to behave decently if you're visiting me!... Sour structure of sucrose... There's nothing for me to tell!... Swiss cheese - yes, Emmental - no!... You're not at home at home - decent people here! ... Where, where? ... Take your words back! Immediately! I will not allow insulting my guests in my house! Get out of my house now!... I'm glad I'm leaving - I'm tired of looking at your face!... You will never cross the threshold of my house again!... Lord, but this is... from our family!... I have never had anything like this!... I, as a merchant... Just listen: During the war, we are this cheese... This is not reconciliation! I don't care even if you burst: you deceived us, and even if I die, you will never enter my house!...Legacy hunter!...Here you are!...And I repeat again to Everyone has heard: Legacy Hunter! Like this! Now go and complain about me!...Dumbass! Lazy blockhead, no wonder - such a father! ... And yours? Who is yours then? Where is your wife from?...Out! Fool!...Where's my hat? In this house, you need to watch your things! ... This will have legal consequences! Blockhead! ... And you, too, to me!
The housekeeper Emma appears at the door: Frau Martha! Dinner is served!...
Results of a heated discussion:
4 complaints for insult. 2 canceled wills. 1 canceled social contract. 3 canceled mortgages. 3 complaints about movable property: joint theater ticket, rocking chair, electric heated bidet, cleaning compensation claim.
Only the sad Emmental remained and a little boy who stretches his thick arms to heaven and plaintively cries out: Mama! Where do holes in cheese come from?
04.09.2013

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In all well-known food - cheese. Cheese is the oldest natural product that has been valued at all times both as an everyday meal at any time of the day, and as an exquisite accessory to a festive meal.

The beneficial qualities of this product are largely due to its nutritional value. Cheese consists of proteins, milk fats, minerals, extractives and vitamins that are vital and valuable for humans. Their concentration is almost 10 times higher than in the milk itself, from which, in fact, cheese is made. The protein that cheese is rich in is digested much better than the protein of fresh milk.

Extractive substances of cheese have a positive effect on the digestive glands and increase appetite. The protein that this product is rich in is an essential component of vital body fluids. human body(lymph and blood), as well as a key part of hormones and immune bodies.

Approximately 3% of the cheese is minerals, the lion's share of which is phosphorus and calcium. Along with them in different varieties cheese also contains iodine, iron, zinc, selenium, potassium and copper. The vitamin range is no less saturated: there are vitamins of groups B, E, C, A and D. It is known that vitamin B12 has an excellent effect on hematopoiesis, and B2 is a catalyst in the process of tissue respiration and promotes energy production.

Regular use of this product improves the condition of the skin, nails and hair (due to vitamin E) and promotes sharper vision (due to vitamin A).

There are many legends, tales, stories about the origin of cheese. One legend says that cheese was invented by shepherds who took milk with them when they went to graze flocks of sheep. Once a shepherd left milk in the sun, after a while he noticed that the milk began to thicken. A few days later, he drained the resulting liquid, and the thick lump that formed decided to try. I tried it, and I must say that he really liked this taste. This is how cheese was born.

In our country, cheese has been known for a very long time. The Slavs have long been preparing cheese obtained as a result of the natural coagulation of milk, i.e. without heat treatment, in the so-called "raw" way, hence the name cheese. Such cheese looked more like cottage cheese and differed from European hard cheeses. In addition, he was not particularly popular with the Slavs and was not their number one product. Naturally, this state of affairs did not contribute to the development of mass cheese making, so we can say with confidence that the history of cheese making in Russia began under Peter I.

Scientists and historians argue that the Slavs even paid tribute in cheese.

But the traditions of cheese making in Russia appeared only under Peter I. “Why are you giving me cheese eaten by mice?” - Tsar Peter I exclaimed in anger when in Holland he was treated to Dutch hard cheese for the first time. But, having figured out what's what and appreciating the taste of this outlandish product, Peter invited Dutch cheese makers to Russia so that the Russian people would also join European cuisine.

real start industrial production Our favorite delicacy in Russia is considered to be 1886, when a cheese factory was founded in the village of Otrokovichi, Tver province, under the leadership of Count Vereshchagin.

And by 1913, more than a hundred varieties of cheese were being produced in Russia, which were successfully exported and sold in other countries.

All this important interesting information easy to get from books on biology, cooking, from Internet sources. On the Internet, I was interested in the following fact: “There is a funny episode in one of the silent films with the participation of Charlie Chaplin. The great actor, playing the role of a waiter, before serving a plate of cheese, drilled holes in it ... with a brace. So he wanted to give out not very quality cheese for first-class - Swiss. Jokes are jokes, but the question of why there are “holes” in some types of cheese, including Swiss, is really curious.

The purpose of the work: to find out what processes: biological, physical or chemical, determine the appearance of holes in the cheese.

Object of study: "holes" in cheese.

Subject of research: processes leading to the formation of "holes" in cheese.

Work tasks:

1) To get acquainted with the history of the appearance of cheese and the processes of its manufacture.

2) Find out the nature of the appearance of "holes" in the cheese.

3) Make a conclusion on the work.

1. PROCESSES ACCOMPANYING THE PRODUCTION OF CHEESE

1.1. CHEESE COOKING TECHNOLOGY

Cheese is a food product obtained from raw milk using milk-clotting enzymes and lactic acid bacteria or by melting various dairy products and raw materials of non-dairy origin using melting salts.

The process of making cheese includes the following steps.

1. Milk pasteurization

2. Formation of a clot.

3. Cutting the clot

4. Obtaining cheese mass. As a result of the processes performed with cheese, a curd mass is obtained.

5. Cheese pressing. At the pressing stage, the cheese is laid out in special molds and pressed.

6. Cheese maturation. At this stage, the cheese should be transferred to the cellar, or some other special room for maturation.

Cheese production technology consists of a series of sequentially performed operations, shown in Figure 1.

Rice. 1. Scheme of cheese production technology

What processes: biological, physical or chemical, occur during the production of cheese and determine the appearance of holes in it?

1.2. BIOLOGICAL PROCESSES IN CHEESE PREPARATION

Biological processes include the destruction of technologically harmful pathogenic microflora, viruses and bacteriophages for cheesemaking. This is achieved by pasteurizing milk.

Milk is pasteurized immediately before being processed into cheese. Optimal mode pasteurization of milk in cheesemaking is heating to a temperature of 70-72°C with a holding time of 20-25 s. In the case of increased bacterial contamination of milk, it is allowed to increase the pasteurization temperature to 76 ° C with the same exposure.

Biological processes occurring in cheese occur at the ripening stage and are determined by the vital activity of bacteria. In the production of cheeses, a pure bacterial culture is used as a starter, which includes lactic acid streptococci and lactic acid bacilli.

Ripening is the biochemical process by which cheese acquires its flavor. Bacteria, in particular propionic acid, play an important role in this process. As a result of their vital activity, acids are formed, which give the cheese a specific spicy taste and carbon dioxide, the bubbles of which we see as holes when cutting cheese. This theory was put forward in 1917 by the American scientist William Clark. He stated that the cause of holes in, for example, Swiss cheese is bacteria, which during their life cycle produce carbon dioxide, which creates cavities inside the cheese. This theory quickly gained popularity and today considered the most likely.

The theory of an American researcher was called into question when, while studying Swiss cheese produced over the past 15 years, scientists from the Swiss National Center for Agricultural Research noticed that the number of holes in it was rapidly falling, and their size was decreasing.

What do you think could be the reason for this change in the canonical appearance of a cheese loved by many?

The answer was completely unexpected. During the traditional milking of cows, microscopic particles of straw fall into the bucket, which, apparently, necessary component vital activity of bacteria, which subsequently lead to the formation of huge cavities inside the cheese cylinder (the larger the particles, the larger the eyes). Today, cheese producers are increasingly moving away from centuries-old traditions, switching to automated production systems. Thanks to this, the milk is devoid of foreign impurities, as a result of which the cheese is deprived of traditional holes.

Biological processes are closely related to chemical processes occurring in living organisms.

1.3 CHEMICAL PROCESSES IN PREPARING CHEESE

Chemical processes are processes in which other, new substances with certain properties are formed from some substances. Signs of chemical reactions are:

1. Gas release. 2. Change in smell and taste.

3. Precipitation or dissolution of the precipitate. 4.Color change.

5. Allocation or absorption of heat.

After analyzing the information about the main stages of cheese production, we can distinguish the following chemical processes occurring in cheese:

Color change. The color of the cheese depends on the nature of the milk, and not on the chemical reactions that take place in it. For example, the milk of sheep, Asiatic buffalo and some breeds of goats does not contain the yellow pigment b-carotene or contains very little of it; accordingly, cheeses obtained from such milk, as a rule, have White color. Part cow's milk includes b-carotene; its amount depends on the time of year, the breed of the cow and its diet, and natural color cheese made from cow's milk varies from straw to yellow.

1.4. PHYSICAL PROCESSES IN PREPARING CHEESE

Physical processes are processes that do not accompany the formation of new substances, while they can change the shape, volume, and state of aggregation of a substance.

Have you noticed that in most varieties of cheese, the “holes” - “eyes” are spherical in shape? It turns out that this is explained by a physical process, which is based on Pascal's law:

the pressure exerted on a liquid or gas is transmitted to any point without change in all directions.

First prepare the "dough" for the cheese. Then the resulting mass is compacted under high pressure and filled with special forms. The cheese heads formed in the molds are taken out and placed in warm chambers for maturation. During this period, the cheese "ferments". Inside the compressed, but still soft “dough”, carbon dioxide is formed, which, accumulating, is released in the form of bubbles. The more carbon dioxide the more the bubbles inflate. Then the cheese hardens, and a picture of the internal “breathing” of the fermenting cheese is imprinted inside it in the form of inclusions of carbon dioxide bubbles.

As for the shape of the formed cavities, then, firstly, according to Pascal's law, the pressure in the bubbles is equally transmitted in all directions, and secondly, the "dough" at this moment is similar to a liquid in its elastic properties. Therefore, the bubbles are inflated strictly spherical shape. Deviation from this rule will mean that in some place inside there are seals or, conversely, voids in the “test”. Than harder cheese, the less the inner bubble swells, the smaller the hole size.

Additional physical changes occurring in food products, including in cheeses, include moistening and drying. These processes change the state and properties of products, and also affect the activity of chemical and biochemical processes. Drying and wetting lead to darkening of the mass of the product. These changes can be slowed down by observing the appropriate temperature regimes.

According to physical and chemical processes, cheeses are divided into processed and brine.

Processed cheeses are a product obtained from mature high-quality rennet cheese, by melting them at a high temperature, in the chemical composition of which there is a high content of proteins, lipids, organic acids and other compounds, compared with rennet cheeses.

At the core of production processed cheese the property of rennet cheeses is used at a temperature of 45-50 ° C to melt, and at more high temperature liquefy, while the final stage of production is to obtain a high-calorie food product.

Before melting, the cheese is crushed; the small particle sizes of the cheese mass make it possible to form a more homogeneous mass of the product during melting of the cheese. Usually the cheese is melted at 80-85 "C for 15-20 minutes.

During melting, part of the moisture may evaporate, therefore, to soften, add to the molten mass butter, milk, buttermilk, etc. Sugar, salt, ham, nuts, etc. are added as fillers. palatability product and its consistency. When melting the cheese mass, they change physiochemical properties proteins. In this case, the poorly soluble calcium paracaseinate passes into the well-soluble sodium paracaseinate.

When melting cheeses, salts of phosphoric (Ca 2 HPO 4, NaH 2 PO 4, H 3 PO 4) and citric (sodium citrate) acids are added to the melted cheese mass, which can bind to casein and paracasein, increasing the aggregate stability of proteins. The use of acidic salts can lower the pH of the cheese, which affects the consistency of the product.

Brine cheese is a type of cheese that is matured and stored in brine, so it does not have a rind. Pickled cheeses contain up to 7% salt. To pickled cheeses include cheese, suluguni, Adyghe cheese and others.

Cheese. Brynza cheese is made from cow's and sheep's milk or from a mixture of cow's, sheep's and goat's milk.

For the production of cheese, the acidity of cow's milk should be 22 ° C, sheep's - 21-28 ° C. Pasteurization of milk is carried out at 72-74°C (instant pasteurization) or within 10 minutes at 68-70°C.

Calcium chloride is added to pasteurized milk. After stirring, the mixture is cooled to 27-30 ° C, and then 0.5-0.7% bacterial starter for cheeses from the total volume. The formation of a milk clot occurs within 75-90 minutes. When unfolding the milk clot, its edges should be even, and the whey released at the same time is transparent and slightly greenish.

The upper layer of the clot 2-3 cm thick is removed and set aside. The rest of the clot is cut with a knife into squares, and then the pieces are transferred to a dense fabric, the clot is pressed. To do this, a load equal to its weight is placed on the clot for 2 hours, and then the weight of the load is increased by 1.5-2 times. The total duration of pressing depends on the acidity and consistency of the clot and can last for 2-4 hours. The pressing ends only when the whey ceases to stand out from the clot. The pressed layer is cut into squares 10-15 cm in size, which are placed in an 18% sodium chloride solution and kept in this solution for 8 to 16 hours at 10 ° C, turning over. Then the pieces of cheese are placed in barrels, pouring 15% sodium chloride solution. Ripening of cheese is carried out for one month at 12-15°C. Ready-to-eat cheese is stored at 4-6 °C.

Cheese is produced with a content of 40-50% lipids in the dry matter of cheese, at 49-52 % humidity and 4-8 % salt.

Product specifications. Appearance. Brynza cheese has a clean surface without rind. Slight mucilage of the surface, slight deformation, minor cracks (not more than

3-4 mm in width).

3. CONCLUSION

As a result of my work, I got acquainted with the history of the appearance of cheese and the processes of its manufacture.

She found out that as a result of complex microbiological, biochemical and physico-chemical processes, products are formed in cheese that cause it organoleptic indicators. Cheese acquires, along with the general cheese taste and smell, specific flavors and aromas for each type of cheese, the corresponding pattern (eyes) or its absence.

“Holes” - “eyes” in cheese are bubbles formed due to the release of carbon dioxide, ammonia, and partially other gases, such as hydrogen, during fermentation. Among them, carbon dioxide accounts for 90%. At first, gases dissolve easily in cheese whey, and when supersaturated solutions are obtained, they begin to accumulate in the gaps between cheese grains. They push the cheese mass apart, as a result, cavities are formed - eyes, the protein mass is compacted and moisture is released, which accumulates in the eyes, forming a “tear”.

The number and nature of the eyes form the pattern of the cheese. With the rapid formation of gas, the eyes will be small - with a diameter of 0.3-0.5 cm (small hard cheeses), and with slow formation - large - with a diameter of 1-2 cm (large hard cheeses). In large cheeses (such as Swiss), eyes are formed 20-25 days after manufacture, and sometimes later. They have a regular round shape, filled mainly with carbon dioxide and a small amount of nitrogen and oxygen. Carbon dioxide is formed mainly under the influence of propionic acid fermentation. In small cheeses, the eyes are small, frequent, round shape. If the fermentation process is normal, the pattern has rounded eyes, evenly spaced. If the normal fermentation process is disturbed, a pattern is formed that is uncharacteristic for a particular type of cheese.

The presence of eyes depends on the starter used to make cheese, heat treatment and manufacturing technology. I found out that the appearance of “holes” in cheese is due to a complex of biological, physical and chemical processes.

LIST OF USED SOURCES AND LITERATURE

1.Internet resources:

1) http://www.topauthor.ru/otkuda_v_sire_dirki_b244.html

2) http://nsportal.ru/nachalnaya-shkola/raznoe/2014/02/07/proekt-otkuda-v-syre-dyrki

3) http://pandia.ru/text/79/077/23490.php

4) http://doseng.org/interesnoe/97706-otkuda-v-syre-berutsya-dyrki.html

5) http://www.bestreferat.ru/referat-272013.html

6) http://works.doklad.ru/view/JY4nEj9HpU4.html

“Why are you giving me cheese eaten by mice?” - Tsar Peter I exclaimed in anger when in Holland he was treated to Dutch hard cheese for the first time. But, having figured out what was what and appreciating the taste of this outlandish product, Peter invited Dutch cheese makers to Russia so that the Russian people would also join European cuisine. Although, it should be said that the Slavs have long been preparing cheese obtained as a result of the natural coagulation of milk, i.e. without heat treatment, in the so-called "raw" way, hence the name cheese. Such cheese looked more like cottage cheese and differed from European hard cheeses. In addition, he was not particularly popular with the Slavs and was not their number one product. Naturally, this state of affairs did not contribute to the development of mass cheese making, so we can say with confidence that the history of cheese making in Russia began under Peter I.

Well, what about the holes that so angered Peter I, where do they come from in cheese? And everything is very simple. We all know that cheese is obtained by fermenting milk, which is facilitated by lactic acid bacteria. So, the movement of these bacteria causes an increased production of carbon dioxide. The released carbon dioxide accumulates in the microvoids of the ripening cheese, creating a kind of bubbles that cannot rise to the surface due to the viscous consistency of the cheese mass. Eventually, they harden, resulting in holes in the cheese, but they do not form immediately, but on the twentieth or thirtieth day of cheese maturation. By the way, master cheese makers and true cheese connoisseurs will never say “holes”, they call the resulting holes “eyes”.

And the shape and size of the eyes depends on the properties of the cheese mass, chemical composition formed gases and the intensity of their accumulation and release. In addition to carbon dioxide (50 - 90%), nitrogen (6.3 - 48%), oxygen (up to 0.2%) and even hydrogen (up to 3%) can be released during the ripening of cheese. For example, with the rapid release of carbon dioxide in the cheese mass, many small eyes are formed, as in Dutch cheeses, and when slow, the eyes are large, but in small quantities, an example of this is Swiss cheeses. World famous Swiss cheese Emmental has eyes with a diameter of two to four centimeters. And there are completely blind cheeses, without eyes. These include very hard, aged cheeses such as Parmesan and most soft cheeses.

Thus, cheese eyes are bubbles formed as a result of the release of carbon dioxide during the fermentation process, and the shape and number of eyes depends on the enzymes used to make the cheese, heat treatment and cooking technology. As you can see, cheese eyes do not form randomly, this is a completely controlled process. In many cheese dairies, ripening cheeses are even subjected to a special ultrasound examination to see if there are any flaws in the formation of eyes, whether they have the correct shape and quantity.

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“Why are you giving me cheese eaten by mice?” - Tsar Peter I exclaimed in anger when in Holland he was treated to Dutch hard cheese for the first time. But, having figured out what was what and appreciating the taste of this outlandish product, Peter invited Dutch cheese makers to Russia so that the Russian people would also join European cuisine. Although, it should be said that the Slavs have long been preparing cheese obtained as a result of the natural coagulation of milk, i.e. without heat treatment, in the so-called "raw" way, hence the name cheese. Such cheese looked more like cottage cheese and differed from European hard cheeses. In addition, he was not particularly popular with the Slavs and was not their number one product. Naturally, this state of affairs did not contribute to the development of mass cheese making, so we can say with confidence that the history of cheese making in Russia began under Peter I.

Well, what about the holes that so angered Peter I, where do they come from in cheese? And everything is very simple. We all know that cheese is made by fermenting milk, aided by lactic acid bacteria. So, the movement of these bacteria causes an increased production of carbon dioxide. The released carbon dioxide accumulates in the microvoids of the ripening cheese, creating a kind of bubbles that cannot rise to the surface due to the viscous consistency of the cheese mass. Eventually, they harden, resulting in holes in the cheese, but they do not form immediately, but on the twentieth or thirtieth day of cheese maturation. By the way, master cheese makers and true cheese connoisseurs will never say “holes”, they call the resulting holes “eyes”.

And the shape and size of the eyes depends on the properties of the cheese mass, the chemical composition of the gases formed and the intensity of their accumulation and release. In addition to carbon dioxide (50 - 90%), nitrogen (6.3 - 48%), oxygen (up to 0.2%) and even hydrogen (up to 3%) can be released during the ripening of cheese. For example, with the rapid release of carbon dioxide in the cheese mass, many small eyes are formed, as in Dutch cheeses, and with a slow release, large eyes are obtained, but in small quantities, an example of this is Swiss cheeses. The world-famous Swiss Emmental cheese has eyes two to four centimeters in diameter. And there are completely blind cheeses, without eyes. These include very hard, aged cheeses such as Parmesan and most soft cheeses.

Thus, cheese eyes are bubbles formed as a result of the release of carbon dioxide during the fermentation process, and the shape and number of eyes depends on the enzymes used to make the cheese, heat treatment and cooking technology. As you can see, cheese eyes do not form randomly, this is a completely controlled process. In many cheese dairies, ripening cheeses are even subjected to a special ultrasound examination to see if there are any flaws in the formation of eyes, whether they have the correct shape and quantity.

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