Question

Large holes in Swiss cheese are formed due to production of a large amount of $C{O}_2$ by

• A. Saccharomyces
• B. Penicillium
• C. Propionibacterium
• D. Mycobacterium

Answer 1

The correct option is C Propionibacterium

Production of Swiss cheese

Swiss cheese is characterised by large holes. The production involves the fermentation by the following bacteria:-

• Lactic acid bacteria: The bacteria converts lactose into lactic acid.
• Propionibacterium shermanii: This bacteria converts lactic acid to propionic acid and carbon dioxide. The carbon dioxide escapes the surface of the cheese forming the large holes.