Question

Swiss cheese is characterized by large holes. Large holes are developed
A)When ripening of cheese for a maximum of 2 years is done
B)Due to fermentation brought about by added fungi
C)Due to ${ CO }_{ 2 }$ released by bacterial activity
D)Manually for easy storage and transportation

Answer 1

Hint: A variety of cheese resembling the Emmental cheese is known as swiss cheese. It is a yellow medium-hard cheese found in the area around Emmental, Switzerland. They have a distinctive appearance riddled with holes known as "eyes".

Complete answer:
The large holes characterize-Swiss cheese because the additional bacteria are known as Propionibacterium freudenrichii, and its subspecies are shermanii.
-These bacteria produce carbon dioxide gas under specific conditions while making Swiss cheese.
-A warm temperature around 70 degrees Fahrenheit the switch is made that's why it is soft and malleable. bacteria grow very easily in the warm temperature and they start to emit carbon dioxide gases which end up creating a round opening.
-Like in chewing gum when we blow air from our lungs, the pressure forces the gum into a circle and it pops due to the air pressure from the lungs or the atmosphere.
In the same way, a hole is formed inside a hunk of warm cheese, then it is cooled to around 40-degree Fahrenheit. The hole stays there and the cheese has its own eyes.
-About 4 weeks is taken for the formation of ice at 70-degree Fahrenheit. So, a total of six weeks is taken for the formation of Swiss cheese and can be aged two additional months before it is sold.
-In Switzerland Swiss cheese was first made in the 15th century known as an Emmental or Emmentaler


Additional information
-Swiss cheese has a unique flavor due to Propionibacter shermanii subspecies. Carbon dioxide is not only the side product form when the bacteria eat lactic acid during cheese formation.
-From the lactic acid when the ${ CO }_{ 2 }$ is released, conversion of lactic acid into propionic acid takes place which is responsible for the unique, pungent smell and flavor of the cheese.
-Depending on the activity level of the bacteria taste varies among cheese and also the flavor and the size of the eyes.
-When there is the formation of large holes in the cheese it means it has an intense and developed flavor.
-Swiss cheese features an increased level in flavor-enhancing bacteria when it has aged longer.

So, the correct answer is, “Due to ${ CO }_{ 2 }$ released by bacterial activity”.

Note:
-Cheese is derived from the milk and cities a dairy product produced by the coagulation of milk protein Carson. Cheese has a wide range of flavors and textures and consists of proteins and fat from the milk of cows, buffaloes, goats, or sheep.
-The bacteria used in the production of Swiss cheese is Propionibacterium shermanii. It performs the anaerobic mode of reproduction and produces carbon dioxide. The ${ CO }_{ 2 }$ is responsible for the production of large holes in the cheese.