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Why does 'Swiss cheese' have big holes?...

Why does 'Swiss cheese' have big holes?

Text Solution

Verified by Experts

Swiss cheese is ripened by Propionibacterium sharmanii which produces large quantity of `CO_(2)`, which causes big holes during its escape.
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Explore conceptually related problems

(a) Match the microbes listed under Column -A with the products mentioned under Column - B. {:(,"Column - A",,"Column - B"),("(H)","Penicillium notatum","(i)","Station"),("(I)","Trichoderma polysporum","(ii)","ethanol"),("(J)","Monascus purpurea","(iii)","antibiotic"),("(K)","Saccharomyces cerevisiae","(iv)","Cyclosporin - A"):} (b) Why does 'Swiss Cheese' Develop large holes ?

Big holes in Swiss cheese are made by

Knowledge Check

  • The large holes in 'Swiss cheese' are because of

    A
    Propionibacterium sharmanii
    B
    Saccharomyces cerevisiae
    C
    Trichoderma polysporum
    D
    Clostridium butyricum

  • The large holes in Swiss cheese are because of

    A
    Propionibacterium sharmanii
    B
    Saccharomyces cerevisiae
    C
    Trichoderma polysporum
    D
    Clostridium butylicum

  • 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.

    A
    II and IV only
    B
    V only
    C
    III and V only
    D
    I, II and III only

    • Similar Questions

    Explore conceptually related problems

    What is the reason of large holes in Swiss cheese? Name the fungus used in ripening of Roquefort cheese.

    Name the bacterium responsible for the large holes seen in "Swiss Cheese" What are these holes due to?

    Read the following four satements (A -D) about certain mistakes in two of them : (A) Dough, which is used for making foods such as dosa and idli is fermented by fungi and algae (B) Toddy a traditional drink of southern India is made by fermenting sap from palms. (C ) Large holes in 'Swiss cheese' are due to production of large amount of methane by Propionibacterium sharmanii (D) In our stomatch, lactic acid bacteria play very beneficial role in checking disease -causing microbes Which of the two statements are having mistakes?

    Swiss cheese is ripened by

    Large holes in Swiss cheese are due to bacterium

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