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Cheese Industry

Large holes i...

Question

Large holes in Swiss cheese are formed due to production of large amount of $C O_{2}$ by.

A

Propionibacterium

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B

Myobacterium

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C

Saccharomyces

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D

Pencillium

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Solution

The correct option is A Propionibacterium
When the Swiss cheese is prepared with the help of Propionibacterium large holes are formed on the cheese and carbon dioxide is released during this process.
So, the correct answer is 'Propionibacterium'

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Q. Large holes in Swiss cheese are formed due to production of a large amount of

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Reason: Propionibacterium sharmanii used for the ripening of Swiss cheese utilises lactic acid to produce propionic acid and carbon dioxide.

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