Eyes (cheese)

Short description: Round holes in cheese

Eyes are the round holes that are a characteristic feature of Swiss-type cheese^[1] (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese.^[2]

Swiss cheese

In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii.^[3]^[4] These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula:

3 Lactate → 2 Propionate + Acetate + CO₂ + H₂O^[5]

The CO₂ so produced accumulates at weak points in the curd, where it forms the bubbles that become the cheese's eyes.^[3] Not all CO₂ is so trapped: in an 80 kg (180 lb) cheese, about 20 L CO₂ remain in the eyes, while 60 L remain dissolved in the cheese mass and 40 L are lost from the cheese.^[1]

Dutch cheese

In Dutch-type cheeses, the CO₂ that forms the eyes results from the metabolisation of citrate by citrate-positive ("Cit+") strains of lactococci.^[1]

Bibliography

Polychroniadou, A. (2001). Eyes in cheese: a concise review. Milchwissenschaft 56, 74–77.

References

Fox, P.F., ed (13 October 2004). Cheese: Chemistry, Physics, and Microbiology, Volume 1: General Aspects. Academic Press. ISBN 978-0-12-263652-3.

Footnotes

↑ ^1.0 ^1.1 ^1.2 McSweeney, Paul L.H.; Fox, Patrick F. (2004). "Metabolism of Residual Lactose and of Lactate and Citrate". Cheese: Chemistry, Physics and Microbiology. 2. Elsevier. pp. 366–367. doi:10.1016/S1874-558X(04)80074-5. ISBN 9780122636523.
↑ Clark, William (1917). "On the Formation of "Eyes" in Emmental Cheese". Journal of Dairy Science 1 (2): 91–113. doi:10.3168/jds.S0022-0302(17)94362-0. https://zenodo.org/record/1520810.
↑ ^3.0 ^3.1 P.L.H. McSweeney, Biochemistry of Cheese Ripening: Introduction and Overview, in: Fox, p. 349
↑ "Propionibacterium freudenreichii ssp shermanii ATCC9614: A bacterium used in the production of Emmental". Genoscope. 16 January 2008. http://www.genoscope.cns.fr/spip/propionibacterium-freudenreichii,467.html. Retrieved 23 October 2010.
↑ T. Beresford, A. Williams; The Microbiology of Cheese Ripening, in: Fox, p. 303

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[Metabolism-McSweeney-1] 1.0 ^1.1 ^1.2 McSweeney, Paul L.H.; Fox, Patrick F. (2004). "Metabolism of Residual Lactose and of Lactate and Citrate". Cheese: Chemistry, Physics and Microbiology. 2. Elsevier. pp. 366–367. doi:10.1016/S1874-558X(04)80074-5. ISBN 9780122636523.

[Clark1917-2] Clark, William (1917). "On the Formation of "Eyes" in Emmental Cheese". Journal of Dairy Science 1 (2): 91–113. doi:10.3168/jds.S0022-0302(17)94362-0. https://zenodo.org/record/1520810.

[Sweeney_349-3] 3.0 ^3.1 P.L.H. McSweeney, Biochemistry of Cheese Ripening: Introduction and Overview, in: Fox, p. 349

[Genoscope-4] "Propionibacterium freudenreichii ssp shermanii ATCC9614: A bacterium used in the production of Emmental". Genoscope. 16 January 2008. http://www.genoscope.cns.fr/spip/propionibacterium-freudenreichii,467.html. Retrieved 23 October 2010.

[5] T. Beresford, A. Williams; The Microbiology of Cheese Ripening, in: Fox, p. 303

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