Biologist explains why it is important to pay attention to holes in cheese
An expert gave advice that will help you choose quality cheese.
When buying this product, you need to pay attention to the holes. It turns out that this is a very important indicator of the quality of the cheese.
Biologist Elena Shchetinina told aif.ru in an interview that the shape of the “eyes” is formed at the stage of processing the cheese curd.
Then the product is pressed, salted and everything is finished with maturation. And the pattern on the cut of the cheese shows how high-quality the product is lying on the counter.
The holes in cheese are the result of the activity of lactic acid bacteria.
If the pattern is uneven or the cluster of holes is only around the perimeter of the cheese head, this indicates a violation of the preparation technology.
Shchetinina emphasized that a mesh, torn or spongy pattern eloquently indicates bacterial spoilage of the cheese. Harmful microflora can form in such a product.
If the pattern consists of rare or small "eyes", then this indicates two things. Either milk with increased acidity was used, or the cheese ripening temperature was not observed at the production site.
