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The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?

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The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?

(a) Leuconostoc

(b) Propionibacterium

(c) Streptococcus

(d) Lactobacillus

The question was asked in an internship interview.

Enquiry is from Testing Milk for Quality topic in chapter Collection and Reception of Milk of Dairy Engineering

1 Answer

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Correct option is (b) Propionibacterium

Explanation: In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. These bacteria transform lactic acid into propionic acid and carbon dioxide.

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