Tips for choosing high-quality cheese

Biologist Irina Lyalina from the Faculty of Natural Sciences at the Russian University of Education says that the number of holes in cheese is not a reliable indicator of its quality. Tips are given for choosing good cheese.

In an interview with the newspaper “Izvestia,” she said: “Natural cheese is made from milk with the addition of lactic enzyme and yeast, which affects the taste and smell of the cheese, in addition to the enzyme renin, which is a coagulant that enhances the formation of curd grains. Salt and spices are added to the cheese after removing the whey.” It is left to mature in special conditions, during which chemical and biological processes occur that create the special flavor and texture of each type of cheese.”

According to her, holes are formed in cheese as a result of the release of gases during the milk fermentation process or during the addition of special bacteria. The shape and number of holes is related to a number of factors, type of cheese, production technology, storage conditions, etc. In general, the number of holes is not a reliable indicator of cheese quality.

She says: “There are many signs that help distinguish natural cheese from other cheeses, including:

- Natural cheese is even and maintains its shape. When cheese is placed under ultraviolet rays, the natural color of cheese is always yellow, and any other color indicates that it is adulterated. You should pay attention to the color of the surface - a very bright surface indicates an excess of pigment.

- A piece of cheese cracking when folded at a right angle indicates that the cheese contains milk powder, meaning that it is unnatural.

The appearance of fat when pressing on a piece of cheese placed on a paper napkin also indicates the presence of vegetable fats. In addition, adulterated cheese cracks when exposed to air.

- Price is an important indicator. Because the cheese is of high quality, it cannot be cheaper than its ingredients.”

"Swiss Army Knife" a pioneering scientific mission to explore the mysterious depths of the sea

An international expedition, known as MSM126 (Jellyweb Madeira), is preparing to embark on a pioneering voyage to explore the mysterious depths of the ocean around Portuguese Madeira.

The journey of the team of 22 scientists from five countries, led by Dr. Jan Dierking from the GEOMAR Helmholtz Center for Ocean Research in Kiel, will set off on February 10 aboard the German research ship MARIA S. MERIAN.

The research mission is to study the depths of unknown areas of underwater habitats, and to shed light on the role of jellyfish in the ocean food web, especially since they pose a great challenge to researchers.

“Jellyfish are difficult to study because they are gelatinous and therefore difficult to catch with nets,” Dierking says.

The research team will use several advanced tools and technologies to overcome these challenges, including remote sensors, camera systems and a deep-sea robot.

The mission involves the use of the ROV PHOCA robot, which has been described as the “Swiss Army Knife of marine research”, and is capable of diving to depths of more than 2,000 metres. It will capture live high-definition video and collect tiny gelatinous organisms.

It is noteworthy that the mission includes public participation for the purposes of environmental conservation, as initiatives such as live question and answer sessions for school children on board the ship, aim to spark interest in marine sciences and promote a deeper connection with the ocean.

It also aims to pave the way for future discoveries and the conservation of marine habitats and biodiversity, through cooperation with partner institutes and the Regional Agency for the Development of Research, Technology and Innovation (ARDITI) Madeira.