The microbial secret behind the iconic holes in Swiss cheese
In short: Ever wondered how those perfect gaps form in a slice of Swiss? This video explains the biological process behind the bubbles, revealing the specific bacteria responsible for the cheese's unique texture.
The characteristic holes in Swiss cheese are not accidental; they are a byproduct of the metabolic activity of certain microbes added to the milk during production. The process relies on three primary types of bacteria, which may vary slightly by manufacturer: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium shermanii.
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- Summary by Intellect · source: Why Does Swiss Cheese Have Holes?
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