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Why does Swiss cheese have holes in it?

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Cameron Hirthe
December 06, 2019 4:58PM

Cheese (all cheese that is) is made by adding bacteria to milk, which produces lactic acid and helps give the cheese its taste. One specific bacteria added to Swiss cheese called Propionibacterium shermani produces carbon dioxide. Due to the density of the cheese, the carbon dioxide forms bubbles, which get larger and eventually burst, leaving the trademark holes.

More recent research suggests that these bubbles form around microscopic debris in the milk, which compromises the structure of the cheese in those spots. Swiss cheese has gotten less holey over the years, and some scientists credit that to cleaner modern milking methods—fewer particles means fewer holes.

Cheesemakers call these holes "eyes" and can control their size by adjusting the temperature, acidity, and curing time of the cheese.

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Olivia James
December 20, 2019 7:19AM
all cheese made by adding bacteria to milk, that bacteria release P.sharmani and carbon dioxide. when it consumes the lactic acid and forms bubbles. that bubbles not just disappear they produce air pockets that make holes of the swiss cheese.
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Bailee Valentine
December 18, 2019 5:58PM
Because I took a bite :)
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Myetsy Mart
December 17, 2019 11:36AM
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James Huang
December 14, 2019 11:30PM
because it does
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Suman Kumar sah
December 15, 2019 12:28PM
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James Huang
December 15, 2019 6:18AM
to make it relistic
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