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!
Why is this posting in Introductions? It should more properly be in Problems - Questions (https://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 (https://cheeseforum.org/forum/index.php/topic,9772.msg72011.html#msg72011).
-Boofer-
Please see https://cheeseforum.org/forum/index.php/topic,6621.msg46893.html#msg46893 (https://cheeseforum.org/forum/index.php/topic,6621.msg46893.html#msg46893)
Quotea seasoned cheesemaker told me that slits (or long narrow eyes) in a cheese signified yeast contamination.
That is not a factually accurate statement.
QuoteI 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.