Milk Cow
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More Great Information on Milk Cow:
Why Does Swiss Cheese Have Holes? (Huffington post)
Contrary to what you may have been told when you were a kid, the holes in
Swiss cheese are not made by mice nibbling away at a big wheel of Swiss. As
sweet (or gross) as that image may be, the reason for holes in Swiss cheese
(known as "eyes" in the cheese world) is a bit more scientific and a little
less "cute."
Swiss cheese, properly known as Emmentaler, gets its hole-y appearance and
distinctive flavor thanks to the bacteria that turns milk into cheese. All
cheeses contain bacteria (they're responsible for producing lactic acid) which
help them develop into a final edible product, yet not all those bacteria are
the same.
To make Swiss cheese, the cultures of the bacteria S. thermophilus,
Lactobacillus and P. shermani are mixed with cow’s milk. The bacteria helps
produce curds, which are pressed and soaked in brine inside of cheese molds.
The cheese is then stored at 72 to 80 degrees Fahrenheit and left to ripen.
It's at this point when the bacteria really does its work. While it's working,
it releases lactic acid and one of those bacteria, a gassy one, consumes it.
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