The large holes in 'Swiss cheese' are because of

Which of the following statement/s is/are wrong? I. The puffed-up appearance of dough is due to the production of CO_(2) gas. II.LAB produce acids that coagulate and partially digest the milk proteins. III. The yeast Saccharomyces cerevisiae is used for break-making. IV. The large holes in 'Swiss cheese' are due to production of a large amount of CO_(2) by Propionibacterium sharmanii. V. The 'Roquefort cheese' are ripened by growing a specific bacterium on them.

Name the organism that causes large hole in Swiss cheese. How are these holes formed?

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a