In Switzerland, the official agricultural website agroscope on May 28, 2015 published the news:

Because of the excessive purity of milk, there are fewer holes in traditional cheese varieties. Holes in cheese appear due to dioxides of propionate and lactic acid bacteria. In the last 15 years, milk has become much cleaner through the introduction of technology, improved content and feed quality. The scientists of the agroscope have examined and studied this problem in detail!

Woooot! These are problems we need to study! Where do the holes in the cheese come from and where do they go? It is interesting! And not new missiles, bombs and tanks.