A Study of the Gases of Emmental Cheese (Classic Reprint)

Discover the science behind Emmental’s signature eyes and the gases that create them.

This classic agricultural study explains how the tiny air pockets form, why their size and spacing affect cheese value, and what gases drive the eye-formation process. Rich in practical details, the book blends chemistry and dairy science to illuminate a key factor in Swiss cheese making.

The report describes the experimental methods used to study the gases inside cheese eyes, including new apparatus designed to collect and analyze them. It also discusses how gas permeability and dissolved nitrogen relate to cheese quality, offering insights valuable to dairy producers, researchers, and serious cheese enthusiasts alike.
What you’ll experience

• Plain-language explanations of the gases involved in eye formation
• Descriptions of the equipment and methods used to study cheese gases
• Practical implications for cheese quality and market value
• Historical context on early 20th-century dairy science

Ideal for readers of food science, dairy production, and vintage scientific investigations seeking a foundational look at the chemistry of Swiss cheese.