To find out why cheese ripening process We need to investigate it.

When you are ready to research let’s start.

Some bacteria used in cheese production produce carbon dioxide gas as they convert lactose (milk sugar) into lactic acid.

As the cheese matures, it becomes carbon dioxide gas It gets trapped in the cheese. Little pockets form where gas collects, and these pockets expand over time, creating holes in and around the cheese.

Then the cheese’s ripening process begins.

The cheese matures under a certain temperature and humidity control. We have discussed this maturing process size and shape of holes also has an effect. In summary, the size and number of holes vary depending on the type of cheese and the ripening conditions.

For example, Swiss cheese Although it usually has large and clear holes, in other cheeses we can see smaller holes.

Does this have anything to do with the quality of the cheese?

Because the holes in cheese are formed as a result of the chemical processes mentioned above, factors that determine quality One of them we can’t say. Quality of cheese; It depends on several factors, such as milk quality, hygienic production conditions and the right ripening time.

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