Why does Swiss chesse have holes?!
Is it to charge more for selling less cheese to the consumer!?Www@FoodAQ@Com
Answers:
The bubbles of bacteria laden air that is in the cheese when it is processing cause the holes in Swiss Cheese!.
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"ALL You Need Is LOVE!"
"H A W K E Y E!"
Vincent Reagan
:)
;)Www@FoodAQ@Com
Because of bubbles of bacteria laden air that is in the cheese when it is processing!.!.!.
A search on "swiss cheese holes" revealed that gassy bacteria are behind all that holey cheese!. In order to make cheese, you need the help of bacteria!. Starter cultures containing bacteria are added to milk, where they create lactic acid, essential for producing cheese!. Various types of bacteria can be used to make cheese, and some cheeses require several different bacteria to give them a particular flavor!.
Propionibacter shermani is one of the three types of bacteria used to make Swiss cheese, and it's responsible for the cheese's distinctive holes!. Once P!. shermani is added to the cheese mixture and warmed, bubbles of carbon dioxide form!. These bubbles become holes in the final product!. Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time of the mixture!. Incidentally, those holes are technically called "eyes," and the proper Swiss name for the cheese is Emmentaler (also spelled Emmental or Emmenthaler)!.Www@FoodAQ@Com
A search on "swiss cheese holes" revealed that gassy bacteria are behind all that holey cheese!. In order to make cheese, you need the help of bacteria!. Starter cultures containing bacteria are added to milk, where they create lactic acid, essential for producing cheese!. Various types of bacteria can be used to make cheese, and some cheeses require several different bacteria to give them a particular flavor!.
Propionibacter shermani is one of the three types of bacteria used to make Swiss cheese, and it's responsible for the cheese's distinctive holes!. Once P!. shermani is added to the cheese mixture and warmed, bubbles of carbon dioxide form!. These bubbles become holes in the final product!. Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time of the mixture!. Incidentally, those holes are technically called "eyes," and the proper Swiss name for the cheese is Emmentaler (also spelled Emmental or Emmenthaler)!.Www@FoodAQ@Com
how do you figure selling less!?!?!?
don't you buy it by the Pound or grams!?!?!?the holes are from gas being formed as the cheese cures !.!.
FYI
http://biology!.clc!.uc!.edu/fankhauser/Che!.!.!.Www@FoodAQ@Com
don't you buy it by the Pound or grams!?!?!?the holes are from gas being formed as the cheese cures !.!.
FYI
http://biology!.clc!.uc!.edu/fankhauser/Che!.!.!.Www@FoodAQ@Com
The fermentation process causes gas to expand within the cheese, causing large bubbles which become holes!.Www@FoodAQ@Com
to get more of the stink out and more flavor in!.!.!.but it is good on cornbeef and rye !.!.!.anyday!!!!Www@FoodAQ@Com