Holes in Swiss Cheese – level 3
A Swiss agricultural institute made a revelation of why Swiss cheese has holes in it: hay.
Traditionally, people gather milk via buckets open to the air, and this means that microscopically small particles of hay can get into the milk, which creates holes as the liquid matures into cheese.
Through a series of tests, scientists tried adding different amounts of hay dust to milk in the cheese-making process. They found that they could regulate the number of holes.
This research also solves another mystery of why the famous holes in cheeses like Emmentaller are getting smaller or disappearing during the last fifteen years. This is due to milk becoming cleaner through the use of industrial milking systems.
Difficult words: agricultural (relating to the study of farming), institute (a place that researches and studies different things), revelation (a surprising and unknown fact), particle (a very small thing), mature (get older and change), regulate (control).
You can watch the video news lower on this page.
Interesting, isn’t it?
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