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The large holes in the cheese are due to ______________

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+1 vote
in Fermentation Technology by (72.1k points)
The large holes in the cheese are due to ______________

(a) Oxygen production

(b) Carbon dioxide production

(c) Sulfur dioxide release

(d) Lead dioxide release

This question was posed to me in examination.

The question is from Fermenting Milk in portion Fermenting Vegetables & Milk, Fermenting Sour Tonic Beverages, Non-Food Applications of Fermentation of Fermentation Technology

1 Answer

+2 votes
by (424k points)
Right choice is (b) Carbon dioxide production

Explanation: The large holes in the cheese are due to the production of carbon dioxide by the bacterium, especially Propionibacterium shermanii which is used in the production of cheese. This is particularly observed in Swiss cheese.

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