Mechanism and control of the eye formation in cheese

摘要: The production of Swiss-type cheeses with a typical number, size, and distribution eyes is difficult task, especially when bactofuged or microfiltrated milk utilised. In this study, the potential microparticles (plant origin) to influence eye formation in cheese, was assessed. Eight experimental Emmental were produced one replicate from addition 0.0625–4.000 mg powdered hay (90 L) ripened for 130 days. Eye quantified by means X-ray computed tomography (between 30 days). contents fat, water, citric acid, lactic volatile carboxylic acids determined at results demonstrate that plant origin act as nuclei control number (P < 0.001) size cheese dose-dependent manner. findings also provide new insights into defects.