Every now and then, social media throws out some warnings about “holes” appearing in cheese, usually saying that the holes in the cheese indicate that it was contaminated with fecal coliforms.
Exaggerations aside, it’s understandable that people worry about food contamination, especially if it’s hand-produced. However, This correlation between holes in cheese and its contamination is not a rule.
Firstly, it is necessary to clarify that the production of any cheese involves the manipulation of bacteria, e.g Lactobacilli, Streptococcus AND Lactococcus. These microorganisms play a fundamental role not only in the acidification of milk, but also contribute to the flavor and final texture of the product.
Normal and abnormal holes in cheese
There are cheeses that are naturally made with holes. This is the case of the Gruyere and Emmental types, made with so-called propionic bacteria normally present in nature. They ferment lactic acid and propionic acid, producing acetic acid and carbon dioxide as by-products, responsible for the formation of the characteristic eyelets of this type of cheese.
In fresh cheeses, such as Minas Frescal cheese, excessive eyes can be a sign of contamination. by coliform bacteria or pathogenic staphylococci. Both groups are capable of fermenting lactose and producing gases, which cause holes in cheese produced under unhygienic conditions.
The cheese my father bought?????? pic.twitter.com/qqbrdl2Oku
— Pedro Henrique Tunes (@PedroHTunes) February 27, 2023
Therefore, the mere existence of holes in the cheese is no reason to assume that it is contamination. They only become a cause for concern if they are very close to the surface, and are large, irregular holes, without a defined shape – as in the example above.
How to avoid consuming contaminated cheese?
Although posing the problem in terms of whether or not there are “holes” in the cheese is simplistic, microbial contamination is a serious problem that can affect both industries and rural producers, but ends up becoming a public health risk due to the risk causing diseases in the population.
Therefore, good hygiene practices must be rigorously reviewed to prevent the occurrence of contamination or recontamination of products.
The consumer, in turn, must pay attention to whether the cheese purchased has a certificate of origin, such as that of the Federal Inspection Service (SIF), and a certificate of registration from the Ministry of Agriculture, Livestock and Supply (Map). If it is an artisanal cheese, check the origin, the quality seal and, in this case, keep an eye out for holes. If they are large or irregular, they could be a sign of contamination risk.
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
