Why does Swiss Chesse have holes?

Barrow boy

Yhis is just for starters: Why does Swiss cheese have holes? That's easy. The culprit is (let's say it all together now) Propionibacter shermani. All cheese is made with the help of bacteria, or more specifically, a bacteria-based culture. These 'starter organisms' are added to milk and are one of the major factors that help determine the type of cheese that you end up with. For Swiss cheese, S. thermophilus and Lactobacillus start the process, producing acid and using lactose from milk as an energy source. Then the mixture is placed in a warm room, which favors the growth of P. shermanii. That uses the lactic acid to produce carbon dioxide and propionic acid. Carbon dioxide makes the holes by expanding into bubbles of gas, and propionic acid helps produce Swiss cheese's characteristic flavor. Sample the lot on: http://fusion.ag.ohio-state.edu/news/story.asp?storyid=79 Jul 13 02, 11:51 PM

mk2norwich

Holes in Swiss cheese are caused by bacteria, which creates carbon dioxide gas, which in turn creates little pockets of air in the cheese, making the holes. http://fusion.ag.ohio-state.edu/news/story.asp?storyid=79 Jul 13 02, 11:51 PM