Understanding Slits

[Milk Maid]

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?

Happy New Year too!

[Boofer]

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.

-Boofer-

[linuxboy]

Please see https://cheeseforum.org/forum/index.php/topic,6621.msg46893.html#msg46893

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

That is not a factually accurate statement.

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.