Apparently, Hole In Swiss Cheese Caused By "Fart Bacteria"

Cheese is a type of food from pale yellow, dense and soft. Everyone of course knows this dairy processed because it is often mixed in various foods.

Some countries have different types and forms of cheese. One of them is Switzerland. The country produces cheese with the shape of a hole. If you've ever watched a cartoon movie, of course you think these cheese-cheese holes are mice.

The presumption is wrong. The holes in Swiss cheese are bacteria. When making Swiss cheese, the bacteria used are Streptococcus thermophilus, Lactobacillus and Propionibacterium shermani. All three bacteria were mixed into milk for the fermentation process.

After that, the cheese is then stored at a temperature of 26.7 degrees Celsius and then settled until cooked. It is in this process that the bacteria that are mixed will "fart" and make the cheese hollow.

The fungus released by this bacterium is the release of lactic acid containing gas. It is P.shermani bacteria responsible for releasing gas and making bubbles in cheese.

Gelembung ini tidak hilang begitu saja, setelah pecah gelembung akan membentuk kantong udara kecil atau lubang-lubang pada keju Swiss.