What chemicals are responsible for the flavour and holes in Swiss cheese?
Answers
Answered by
0
Answer:
thermophilis, Lactobacillus excretes lactic acid as a waste product. Both of these cultures are necessary for a successful Swiss, but the star of Swiss cheese has got to be Propionibacterium shermanii. P. shermanii imparts much of Swiss cheese's distinctive flavor, and it's also responsible for those holes.
Explanation:
Answered by
0
Explanation:
Thermophilis, Lactobacillus excretes lactic acid as a waste product. Both of these cultures are necessary for a successful Swiss, but the star of Swiss cheese has got to be Propionibacterium shermanii. P. shermanii imparts much of Swiss cheese's distinctive flavor, and it's also responsible for those holes.
Similar questions