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Article: Here's the hole truth about Swiss cheese
- Article from:
- Post-Tribune (IN)
- Article date:
- July 3, 2002
- Author:
CopyrightCopyright (c) 2002 Post-Tribune. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
Q: Why does Swiss cheese have holes?
A: 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 is made.
For Swiss cheese, S. thermophilus and Lactobacillus start the process, producing acid 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 ...