Question:
The formation of gas holes or eyes throughout in Emmentaler cheese is due to
The formation of gas holes or eyes throughout in Emmentaler cheese is due to
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Swiss Cheese Starter: PROPIONIBACTERIUM FREUDENREICHII subsp. SHERMANII $\rightarrow$ Produces $\mathbf{\text{CO}_2}$ (Eyes) + Propionic acid (Nutty sweet flavor).
Updated On: Sep 15, 2026
- Lactobacillus acidophilus
- Propionibacterium shermanii
- Lactococcus lactis
- Bacillus subtilis
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Propionic acid fermentation in Swiss cheese ripening: Propionibacterium freudenreichii subsp. shermanii ferments lactic acid into propionic acid, acetic acid, and carbon dioxide gas ($ ext{CO}_2$), which accumulates in weak spots within the curd to carve smooth, spherical eye holes.
Key Formula or Approach:
\[ 3 \text{ Lactic Acid} \xrightarrow{\mathbf{\textit{Propionibacterium freudenreichii} \text{ ssp. } \textit{shermanii}}} 2 \text{ Propionic Acid} + 1 \text{ Acetic Acid} + \mathbf{1 \; CO_2 \uparrow \text{ (Eye Formation)}} + 1 \text{ H}_2\text{O} \]
Step 2: Detailed Explanation:
In the technology and microbiology of Swiss Emmentaler cheese ripening:
- During secondary curing of Emmentaler cheese in a warm ripening room ($20^\circ - 24^\circ ext{C}$ for 4--6 weeks):
1. {Propionibacterium freudenreichii (specifically subsp. {shermanii) (B) metabolizes the L-lactate produced by primary thermophilic starters via the propionic acid cycle.
2. The biochemical reaction converts 3 moles of lactate into 2 moles of propionate (imparting the sweet, nutty Swiss cheese flavor), 1 mole of acetate, and 1 mole of Carbon Dioxide ($\text{CO}_2$).
3. Because carbon dioxide exceeds its solubility limit in the warm cheese serum, the gas diffuses into microscopic void pockets within the elastic curd, expanding them into characteristic large, smooth, glossy 'Eyes' (gas holes, $10 - 25\text{ mm}$ diameter).
Step 3: Final Answer:
Therefore, eye formation in Emmentaler cheese is due to Propionibacterium shermanii, corresponding to option (B).
Propionic acid fermentation in Swiss cheese ripening: Propionibacterium freudenreichii subsp. shermanii ferments lactic acid into propionic acid, acetic acid, and carbon dioxide gas ($ ext{CO}_2$), which accumulates in weak spots within the curd to carve smooth, spherical eye holes.
Key Formula or Approach:
\[ 3 \text{ Lactic Acid} \xrightarrow{\mathbf{\textit{Propionibacterium freudenreichii} \text{ ssp. } \textit{shermanii}}} 2 \text{ Propionic Acid} + 1 \text{ Acetic Acid} + \mathbf{1 \; CO_2 \uparrow \text{ (Eye Formation)}} + 1 \text{ H}_2\text{O} \]
Step 2: Detailed Explanation:
In the technology and microbiology of Swiss Emmentaler cheese ripening:
- During secondary curing of Emmentaler cheese in a warm ripening room ($20^\circ - 24^\circ ext{C}$ for 4--6 weeks):
1. {Propionibacterium freudenreichii (specifically subsp. {shermanii) (B) metabolizes the L-lactate produced by primary thermophilic starters via the propionic acid cycle.
2. The biochemical reaction converts 3 moles of lactate into 2 moles of propionate (imparting the sweet, nutty Swiss cheese flavor), 1 mole of acetate, and 1 mole of Carbon Dioxide ($\text{CO}_2$).
3. Because carbon dioxide exceeds its solubility limit in the warm cheese serum, the gas diffuses into microscopic void pockets within the elastic curd, expanding them into characteristic large, smooth, glossy 'Eyes' (gas holes, $10 - 25\text{ mm}$ diameter).
Step 3: Final Answer:
Therefore, eye formation in Emmentaler cheese is due to Propionibacterium shermanii, corresponding to option (B).
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