The great riddle that occupied quite a few researchers during the last century - why are there holes in Swiss cheese? - has reached its solution in recent weeks: hay particles are what cause the famous holes in Swiss cheese.
The Sky News website reported today (Monday) that scientists in the US discovered in recent days that the microscopic particles of hay enter the milk and create holes in it while it is still liquid. When the milk is curdled into cheese, the liquid holes remain in the milk, becoming the holes familiar from Swiss cheese.
The new mystery solution solved another mystery: In recent years, the holes in the cheese have been slowly disappearing, or shrinking. The researchers tried to understand what had changed, and they got their hands dirty.
With the revelation of the new information, it becomes clear that automatic milking neutralizes the effect of the 'hay particles' that naturally end up in the bucket during manual milking.
One of the scientists said that the investigation of the 'holes in the cheese' began as early as 1917, that is, about a hundred years ago: "At least one thing isP"I can say now with certainty, it's not about mice eating the cheese like our grandmothers used to say," he said.
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