Author Topic: Understanding Slits  (Read 357 times)

Offline Milk Maid

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Understanding Slits
« on: January 02, 2013, 05:17:21 PM »
Once, a seasoned cheesemaker told me that slits (or long narrow eyes) in a cheese signified yeast contamination. Since then, I've always thought that is what slits meant. But now, as I'm doing a little research on eye formation, there is no literature to confirm that. I can only find that slits signify a low pH (meaning brittle) paste.

Does anyone else have info or knowledge to share on slits?

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Offline Boofer

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Re: Understanding Slits
« Reply #1 on: January 03, 2013, 08:59:56 AM »
Why is this posting in Introductions? It should more properly be in Problems - Questions.

There was a discussion on split eyes ("slits"?) a while back. A cursory search brought this.

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Offline linuxboy

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Re: Understanding Slits
« Reply #2 on: January 03, 2013, 02:45:05 PM »
Please see http://cheeseforum.org/forum/index.php/topic,6621.msg46893.html#msg46893

Quote
a seasoned cheesemaker told me that slits (or long narrow eyes) in a cheese signified yeast contamination.

That is not a factually accurate statement.

Quote
I can only find that slits signify a low pH (meaning brittle) paste.

Not necessarily, but it is a co-factor. I summarized current science in post linked above.
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