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GENERAL BOARDS => Introductions => Topic started by: Milk Maid on January 02, 2013, 11:17:21 PM

Title: Understanding Slits
Post by: Milk Maid on January 02, 2013, 11:17:21 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?

Happy New Year too!

Title: Re: Understanding Slits
Post by: Boofer on January 03, 2013, 02:59:56 PM

Why is this posting in Introductions? It should more properly be in Problems - Questions (http://cheeseforum.org/forum/index.php/board,174.0.html).

There was a discussion on split eyes ("slits"?) a while back. A cursory search brought this (http://cheeseforum.org/forum/index.php/topic,9772.msg72011.html#msg72011).

-Boofer-

Title: Re: Understanding Slits
Post by: linuxboy on January 03, 2013, 08:45:05 PM

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