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 of 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.
ISBN978-0-12-263652-3.
Footnotes
^
abcMcSweeney, Paul L.H.; Fox, Patrick F. (2004). "Metabolism of Residual Lactose and of Lactate and Citrate". Cheese: Chemistry, Physics and Microbiology. Vol. 2. Elsevier. pp. 366–367.
doi:
10.1016/S1874-558X(04)80074-5.
ISBN9780122636523.