The assortment of cheeses on the windows of modern shops is quite diverse. The varieties with holes especially attract attention, and a completely natural question arises: "How are they obtained?"
In order to make cheese, enzymes (complex proteins), as well as special fungi and bacteria, are added to the milk. Due to the presence of these additives (and they can be different), the cheese acquires a certain taste and appearance. The bacteria added to milk are active for different periods of time (depending on their type). Their job is to turn milk sugar into gas.
In cheese, where bacteria are active for a long time, they convert milk sugar into gas even after the tough outer crust has formed in the food. As the cheese ripens, gas that has nowhere to go accumulates in various places, forming bubbles. When the cheese is cut into pieces, the bubbles turn into holes.
The size of holes in cheese is even regulated by one of the US laws, according to which their diameter must be from one third to three quarters of an inch. If translated into the metric system (with Swiss precision), this is, respectively, 0.9525 and 2.06375 centimeters.
However, such figures do not correspond to the quality standard of cheese; in a properly made product, the diameter of the holes should be from one to five centimeters. They should be about the size of a large cherry. Only if all the conditions are met, the cheese is considered properly matured and of high quality.
Good quality cheese is very healthy. It is completely absorbed by the body, contains eight essential amino acids and a large amount of vitamins. And the existing mold (naturally blue) further increases its healing properties.
Cheese blue mold contains essential bacteria and amino acids that improve intestinal function, help the absorption of B vitamins. In addition, Turkish scientists who have studied the effect of the sun on the human body have found that those special substances that are so rich in noble mold are the best remedy. protection from sunburn. By accumulating under the skin, they contribute to the production of melanin.
