Understanding Swiss Cheese Holes

The video explains why Swiss cheese has holes, detailing the fermentation process involving bacteria that consume lactose and produce carbon dioxide. This gas forms bubbles in the cheese, creating the characteristic holes. The type of bacteria used, such as hetero fermentative bacteria, influences the byproducts and the formation of these holes. The video also touches on the regulation of hole sizes by the FDA and provides fun facts about cheese production.

What is the primary sugar used by bacteria during cheese fermentation?

• Sucrose

• Glucose

• Fructose

• Lactose

Which type of bacteria produces lactic acid as a by-product?

• Homofermentative bacteria

• Heterofermentative bacteria

• Pathogenic bacteria

• Probiotic bacteria

What gas is responsible for creating holes in Swiss cheese?

• Carbon dioxide

• Methane

• Oxygen

• Nitrogen

Why do Swiss cheese holes not escape through the rind?

• The cheese is too soft

• The cheese is too cold

• The rind is too thick

• The gas is absorbed

What term do cheese makers use to refer to the holes in Swiss cheese?

• Gaps

• Bubbles

• Eyes

• Pockets

Which factor does NOT influence the size of Swiss cheese holes?

• Aging time

• Color of the cheese

• Temperature

• Acidity

What is the minimum diameter for Swiss cheese holes as per US regulations?

• 5/8 inch

• 1/4 inch

• 3/8 inch

• 1/2 inch

What is the maximum diameter for Swiss cheese holes as per US regulations?

• 13/16 inch

• 7/8 inch

• 1 inch

• 3/4 inch

What is a characteristic of milder baby Swiss cheese?

• Larger holes

• Smaller holes

• Longer aging time

• More acidic

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