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In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. [3] [4] These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: 3 lactate → 2 propionate + acetate + CO 2 + H 2 O [5]
Members of the genus Propionibacterium are widely used in the production of vitamin B 12, tetrapyrrole compounds, and propionic acid, as well as in the probiotics and cheese industries. [7] The strain Propionibacterium freudenreichii subsp. shermanii is used in cheesemaking to create CO 2 bubbles that become "eyes"—round holes in the cheese. [8]
Propionibacterium freudenreichii subsp. shermanii (van Niel 1928) Holdeman and Moore 1970 (Approved Lists 1980) " Propionibacterium shermanii " van Niel 1928 Propionibacterium freudenreichii is a gram-positive , non-motile bacterium that plays an important role in the creation of Emmental cheese , and to some extent, Jarlsberg cheese ...
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Other types of cheese cut the curd, but not into such small particles. Then the curds were "cooked at high temperatures" and pressed, both reducing the moisture content. The low acidity and salt helps the growth of particular bacteria, especially Propionibacterium freudenreichii subspecies shermanii.
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Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. [18] Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. [19]
Add a beautiful Monstera plant (common name: Swiss cheese plant) to your home. Find Monstera plant care tips. Plus, here's why pet owners should avoid this one.