Name: 瑞士起司的洞洞是怎麼被救回來的？！🧀🤔 (How they saved the holes in Swiss cheese)
Uploaded: 2026-01-20T17:45:00.000Z
Duration: 6 min 2 s

基礎被動語態

For almost a century, it was accepted that the holes in Swiss cheese came from carbon dioxide produced by the fermentation bacteria that convert milk to cheese.

將近一個世紀以來，大家普遍認為瑞士起司的孔洞是來自於發酵菌將牛奶轉化為起司時產生的二氧化碳。

程度副詞

And that that just sort of happened automatically.

而且這件事就這樣自動發生了。

It's what's all over the Internet, and it's almost true.

網路上到處都是這樣的說法，而且幾乎是真的。

About 30 years ago, Swiss cheese makers started to notice that the holes, the technical term is eyes, were getting smaller and less frequent.

大約在 30 年前，瑞士起司製造商開始注意到，那些孔洞，學術上的稱呼是「眼睛」，變得越來越小，越來越少見。

Special Specifically the scientists here at Agriscope, a Swiss government backed agricultural research facility, where for science, they have a lot of samples of cheese and more importantly, samples of the bacteria that make it skim milk.

特別是這裡的科學家，他們在 Agriscope，一個由瑞士政府支持的農業研究機構，為了科學研究，他們有大量的起司樣本，更重要的是，還有製作起司的乳酸菌樣本。

And about 1 to 5 billion cells, lactic acid bacteria per milliliter.

大約每毫升有 10 億到 50 億個乳酸菌細胞。

They have a shelf life of about 10 to 14 days.

它們的保存期限大約是 10 到 14 天。

So all year round, every week, the cultures are freshly made and sent to our customers.

所以一年到頭，每週，菌種都會新鮮製作並寄送給我們的客戶。

We have our collection of strains, but we are also producer for these cultures.

我們有自己的菌種收藏，同時我們也是這些菌種的生產者。

We have the genomes of almost all the bacteria that we have in the collection here.

我們擁有這裡收藏的幾乎所有細菌的基因組。

And we know what parts of the genome are responsible for some effects on the cheese.

我們知道基因組的哪些部分會對起司產生某些影響。

From the Beginning of the 20th century, the microbiologists went to the different dairies all over Switzerland and took the cheese and different products like whey or the natural whey cultures and isolated bacteria from there.

從 20 世紀初開始，微生物學家們就去了瑞士各地不同的乳製品廠，收集起司以及乳清或天然乳清菌種等不同產品，並從中分離出細菌。

At that time, each cheese dairy had its own culture to produce its own cheese.

當時，每家起司廠都有自己的菌種來製作自己的起司。

And each one of these cultures was the result of decades or centuries of evolution of selection.

而這些菌種中的每一種，都是數十年或數百年演化篩選的結果。

Many of these dairies had to close down or they switched to the commercial starter cultures.

許多這些乳製品廠被迫關閉，或者他們轉向商業啟動菌種。

These bacteria that made up their cultures would have disappeared if they hadn't been collected.

如果沒有被收集起來，構成他們菌種的這些細菌就會消失。

All the strains of our collection are frozen at minus 80 degrees.

我們收藏裡的所有菌種都保存在零下 80 度。

And for the most important ones, we also freeze dry them.

而對我們來說最重要的菌種，我們還會進行冷凍乾燥。

Each strain that we store here has a backup on another site.

我們在這裡儲存的每一種菌種，在另一個地方都有備份。

So each cheese has its own unique bacterial culture stored in the archive back there and regularly produced in these bioreactors.

所以每一種起司都有它獨特的細菌菌種儲存在那裡的檔案館裡，並定期在這些生物反應器中生產。

The difference between Emmental and Gruyere is partly to do with technique, but

Emmental 和 Gruyere 的差異，一部分是製作技術，但

也是因為讓它產生風味的細菌，而且

All the bacteria that we have here in the collection are owned by the Swiss dairy industry.

我們收藏裡的這些細菌，都屬於瑞士乳製品產業。

To have a competitive advantage, our bacteria are not better than other bacteria, but

為了擁有競爭優勢，我們的細菌並非比其他細菌更好，但

Some of the cheese types are legally protected and to do that they have to use some special bacteria.

有些起司種類受到法律保護，為了做到這點，他們必須使用一些特殊的細菌。

We call them marker bacteria because they bear a very specific sequence of DNA that we are able to detect in the Cheese during the production, but

我們稱它們為標記菌，因為它們帶有非常特定的 DNA 序列，我們可以在起司製作過程中偵測到，但

And by detecting this small piece of DNA, we are able to say, okay, this is the right cheese.

透過偵測這小段 DNA，我們就能說，好的，這是正確的起司。

It turns out that cheese fraud is a thing.

結果發現起司詐騙是真實存在的。

There's a market for fake, cheap Swiss cheese and in everyday English, particularly in North America.

存在著假冒、廉價瑞士起司的市場，在日常的英文裡，尤其是在北美。

There's also no distinction between Swiss type cheese and the specific Swiss cheeses that are made here near the Alps, the ones that have legal protected status marks on the packaging.

瑞士類型起司和這裡阿爾卑斯山附近製作的特定瑞士起司之間沒有區別，那些在包裝上有法律保護的標記。

So Swiss dairies can work with the researchers here.

所以瑞士乳製品廠可以和這裡的研究人員合作。

They can order the bacterial cultures or just get advice, but

他們可以訂購菌種，或是隻是獲得建議，但

it is strictly just for the industry in Switzerland.

There are trade secrets here that are guarded carefully by and which I was not allowed to even see, let alone film.

這裡有一些嚴密保守的商業機密，我連看都沒辦法看，更別說拍攝了。

We regularly develop new cultures together with the cheese industry.

我們定期和起司產業一起開發新的菌種。

But because you have always to wait the ripening time for the cheeses, it takes always several years to develop a new culture.

但因為你總是得等起司熟成時間，開發一個新菌種總是需要好幾年。

So a few years ago, the team here had to answer the question, why aren't there holes in the cheese anymore?

所以幾年前，這裡的團隊必須回答這個問題：為什麼起司裡沒有洞了？

We produce here the cheese, but then they go down to the cellar.

我們在這裡製作起司，然後他們會送到儲藏室。

Most of the cheeses have to age between 3 months and 12 months at several time points.

大部分的起司必須在不同的時間點熟成 3 個月到 12 個月。

We take samples to analyze them in the laboratory.

我們會採樣到實驗室進行分析。

For the analysis of the holes, we use X ray and we use also computer tomography.

為了分析洞的結構，我們使用 X 光，也使用電腦斷層掃描。

這樣我們就能精確計算洞的數量了。

But we also see the distribution in the cheese.

但我們也能看到起司裡的分佈情況。

The bacteria that are responsible for making these holes produce propionate acetate and carbon dioxide.

造成這些洞的細菌會產生丙酸、乙酸和二氧化碳。

And this carbon dioxide is produced in the cheese and aggregates all around impurities.

而這些二氧化碳會在起司中產生，並聚集在雜質周圍。

The more the bacterium produces this carbon dioxide, it accumulates and builds these holes.

細菌產生的二氧化碳越多，累積起來就會形成這些洞。

These impurities capture the carbon dioxide and then a bubble forms and grows.

這些雜質會捕捉二氧化碳，然後形成並長出氣泡。

They found that the milk was too clean, so we didn't have any dust in it.

他們發現牛奶太乾淨了，裡面沒有任何灰塵。

And this was because we had closed milking systems so the dust could not get into the milk.

這是因為我們採用了封閉式的擠乳系統，所以灰塵進不去牛奶裡。

So the milking process is hermetically closed now.

所以現在的擠乳過程是完全密封的。

And in former times in the barn, you had always this hay dust everywhere.

以前在穀倉裡，總是到處都有乾草的灰塵。

We tried different particles to put into the milk to see if the holes are growing again.

我們試了不同的顆粒放進牛奶裡，看看洞洞是不是又長出來了。

And we really could see that the whole formation was dependent on the concentration of the hay powder we put in it.

我們真的可以看到，洞洞的形成完全取決於我們放進去的乾草粉濃度。

It's only one milligram per thousand liters.

Modern food safety standards mean that milk is far cleaner now than it ever was in the past.

現代食品安全標準意味著現在的牛奶比過去乾淨多了。

Without the tiny well, these days it's imperfections in the past, it would have been contaminants but without those, if the milk is perfectly clean, the holes just don't form.

沒有了這些小小的洞，現在這些是過去的瑕疵，以前會是汙染物，但沒有了這些，如果牛奶完全乾淨，洞洞就不會形成。

And while those holes don't really affect the taste, they certainly affect whether Swiss cheese looks like Swiss cheese.

雖然這些洞洞對味道影響不大，但絕對會影響瑞士起司看起來像不像瑞士起司。

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瑞士起司的洞洞是怎麼被救回來的？！🧀🤔 (How they saved the holes in Swiss cheese)

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