
Big holes in Swiss cheese are made by:
A. a machine
B. a bacterium that produces methane gas
C. a bacterium producing a large amount of Carbon dioxide
D. a fungus that releases a lot of gases during its metabolic activities
Answer
279.9k+ views
Hint:
Before we can move on to the problem, we must first understand Swiss Cheese. Swiss cheese is a well-known dairy product from Switzerland. It is described as a solid yellowish cheese with large holes in it. It is created through the fermentation process, which involves the use of a variety of microbial strains. The slow-growing gram-positive bacteria are responsible for the holes in Swiss cheese.
Swiss cheese has a distinct appearance due to the numerous holes in the cubes. The methods and cultures used to make Swiss cheese encourage the growth of a bacteria called Propionibacterium Sharmaine.
Complete step by step answer:
Swiss cheese has a distinct appearance due to the numerous holes in the cubes.
The methods and cultures used to make Swiss cheese encourage the growth of a bacteria called Propionibacterium Sharmaine.
Swiss cheese has large holes because the Propionibacterium Sharmaine bacteria produce a lot of carbon dioxide.
Lactobacillus and Streptococcus thermophilus perform lactic acid fermentation in the production of Swiss cheese.
The lactic acid excreted by the two other strains is used by Propionibacterium Sharmaine. As a result, carbon dioxide gas is released and propionic acid is formed.
The trapped carbon dioxide gas forms bubbles within the cheese mass. This causes holes to appear in the Swiss cheese.
Propionic acid, on the other hand, gives Swiss cheese its distinct flavour.
Option ‘C’ is correct
Note:
Swiss cheese is typically stored at cold temperatures to delay spoilage. Swiss cheese is typically aged because it is believed that more ripe cheese has a more exotic flavour. The bacterial strains used in its production alter the fermentation conditions and environment. This distinguishes the cheese structure while also preventing carbon dioxide from escaping and causing holes.
Before we can move on to the problem, we must first understand Swiss Cheese. Swiss cheese is a well-known dairy product from Switzerland. It is described as a solid yellowish cheese with large holes in it. It is created through the fermentation process, which involves the use of a variety of microbial strains. The slow-growing gram-positive bacteria are responsible for the holes in Swiss cheese.
Swiss cheese has a distinct appearance due to the numerous holes in the cubes. The methods and cultures used to make Swiss cheese encourage the growth of a bacteria called Propionibacterium Sharmaine.
Complete step by step answer:
Swiss cheese has a distinct appearance due to the numerous holes in the cubes.
The methods and cultures used to make Swiss cheese encourage the growth of a bacteria called Propionibacterium Sharmaine.
Swiss cheese has large holes because the Propionibacterium Sharmaine bacteria produce a lot of carbon dioxide.
Lactobacillus and Streptococcus thermophilus perform lactic acid fermentation in the production of Swiss cheese.
The lactic acid excreted by the two other strains is used by Propionibacterium Sharmaine. As a result, carbon dioxide gas is released and propionic acid is formed.
The trapped carbon dioxide gas forms bubbles within the cheese mass. This causes holes to appear in the Swiss cheese.
Propionic acid, on the other hand, gives Swiss cheese its distinct flavour.
Option ‘C’ is correct
Note:
Swiss cheese is typically stored at cold temperatures to delay spoilage. Swiss cheese is typically aged because it is believed that more ripe cheese has a more exotic flavour. The bacterial strains used in its production alter the fermentation conditions and environment. This distinguishes the cheese structure while also preventing carbon dioxide from escaping and causing holes.
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