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Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese〔P.L.H. McSweeney and P.R Fox; ''Metabolism of Residual Lactose and of Lactate and Citrate'', in: Fox, p. 366〕 (e.g. Emmentaler cheese) and some Dutch-type cheeses. They are bubbles of carbon dioxide gas that is produced by bacteria in the cheese.
== Swiss cheese ==
In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (''propionibacteria''), notably ''Propionibacterium freudenreichii'' subsp. ''shermanii''.〔P.L.H. McSweeney, ''Biochemistry of Cheese Ripening: Introduction and Overview'', in: Fox, p. 349〕 These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula:
:3 Lactate → 2 Propionate + Acetate + CO2 + H2O〔T. Beresford, A. Williams; ''The Microbiology of Cheese Ripening'', in: Fox, p. 303〕
The CO2 so produced accumulates at weak points in the curd, where it forms the bubbles that become the cheese's eyes.〔 Not all CO2 is so trapped: in an cheese, about 20 L CO2 remain in the eyes, while 60 L remain dissolved in the cheese mass and 40 L are lost from the cheese.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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