4 ms·

Cleanliness is also the cause that there were less and smaller holes in Swiss Cheese. HN-celebrated Tom Scott did a video on it last year: https://www.youtube.

Cleanliness is also the cause that there were less and smaller holes in Swiss Cheese. HN-celebrated Tom Scott did a video on it last year: https://www.youtube.com/watch?v=evV05QeSjAw https://www.youtube.com/watch?v=evV05QeSjAw

hammock 3y ago
TLDR: milk is produced in closed system now, meaning dust from the barn doesn't get in it. They added 1 part per thousand of hay dust to the milk, and all the holes came back
- troad 3y ago
  Thank you for the summary. YouTube links are a terrible way to transmit information.
  - adr1an 3y ago
    Indeed. That's why this tool comes so handy (already featured in hn), https://www.videogist.co/videos/how-they-saved-the-holes-in-swiss-cheese-5128 https://www.videogist.co/videos/how-they-saved-the-holes-in-...
- fsckboy 3y ago
  1cc of hay dust per liter of milk is actually a lot of hay dust. does the hay need to be from the barn, are we talking barn dust here?
  - thfuran 3y ago
    That is a lot. What they actually said was 1 mg of hay dust per 1000 L. They didn't elaborate on how they sourced their hay.
    - jahewson 3y ago
      That’s 1 ppm. Much more reasonable!