Mechanism and control of the eye formation in cheese

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