MadSci Network: Microbiology

Re: Why do some cheeses have holes?

Date: Fri Sep 10 10:36:40 1999
Posted By: James S. Dickson, Faculty, Microbiology, Iowa State University
Area of science: Microbiology
ID: 936905661.Mi

The holes in Swiss cheese are caused by gas formation during fermentation. The bacteria which are used in the production of the cheese produce gas (mostly carbon dioxide) as a by-product. The gas cannot escape from the interior of the cheese, and so collects in pockets or holes in the cheese itself. The starter cultures used for Swiss cheese are selected for their ability to produce this phenomenon, in addition to other important characteristics, such as the flavor that they impart to the cheese.

Current Queue | Current Queue for Microbiology | Microbiology archives

Try the links in the MadSci Library for more information on Microbiology.

MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci

MadSci Network,
© 1995-1999. All rights reserved.