Large holes in “Swiss Cheese” are due to production of large amount of

Question

Question

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AMRU HP BSc Nursing Admission Test 7 July 2024 Official Paper

Answer 1

Correct Answer: CO2

Rationale:

The large holes in Swiss cheese, also known as "eyes," are formed due to the production of carbon dioxide (CO2) gas during the cheese fermentation process.
Propionibacterium freudenreichii, a type of bacteria used in the production of Swiss cheese, consumes lactic acid and produces carbon dioxide as a byproduct, which forms bubbles in the cheese.
These CO2 bubbles get trapped in the cheese, creating the characteristic holes or "eyes" as the cheese matures.

Explanation of Other Options:

H2SO4

Rationale: Sulfuric acid (H2SO4) is not involved in the cheese-making process. It is a strong acid used in various industrial applications, but it has no role in the formation of holes in Swiss cheese.

O2

Rationale: Oxygen (O2) is essential for the respiration of many organisms, but it does not contribute to the formation of holes in Swiss cheese. The holes are specifically caused by the production of carbon dioxide (CO2).

H2S

Rationale: Hydrogen sulfide (H2S) is a gas known for its distinct rotten egg smell. While it can be produced by bacteria during fermentation, it is not responsible for creating the holes in Swiss cheese. H2S would more likely affect the cheese's odor and flavor rather than its physical structure.

Conclusion:

The characteristic holes in Swiss cheese are primarily due to the production of carbon dioxide (CO2) by Propionibacterium freudenreichii during the fermentation process. This gas gets trapped in the cheese, forming the distinctive "eyes" associated with Swiss cheese.
Other substances like sulfuric acid (H2SO4), oxygen (O2), and hydrogen sulfide (H2S) do not play a role in the formation of these holes and are not involved in this specific aspect of cheese production.