Why Does Swiss Cheese Have Holes?

The video explains why Swiss cheese has holes, detailing the fermentation process and the role of bacteria. It describes how different bacteria types produce various byproducts, including carbon dioxide, which forms the characteristic holes in Swiss cheese. The video also covers the cheese-making process, the influence of aging, and the regulation of hole sizes by the FDA.

What is the primary food source for bacteria during the cheese-making process?

• Protein

• Water

• Lactose

• Fat

Which type of bacteria is responsible for creating the holes in Swiss cheese?

• Homofermentative bacteria

• Acetic acid bacteria

• Heterofermentative bacteria

• Lactic acid bacteria

What gas is produced by heterofermentative bacteria that leads to the formation of holes in Swiss cheese?

• Carbon dioxide

• Nitrogen

• Hydrogen

• Oxygen

How can cheese makers control the size of the holes in Swiss cheese?

• By changing the type of milk used

• By adjusting the cheese's acidity, temperature, and aging time

• By altering the shape of the cheese

• By using different types of salt

What is the range of hole sizes regulated by the FDA for Swiss cheese?

• 1/4 inch to 1 inch

• 1/8 inch to 3/4 inch

• 1/2 inch to 1 inch

• 3/8 inch to 13/16 inch