Swiss cheese is ripened by

Question

Swiss cheese is ripened by (A) Propionibacterium shermanii (B) Penicillium roqueforti (C) Penicillium camemberti (D) Streptococcus lactis

Tardigrade Admin · Accepted Answer

Swiss cheese is characterized by large holes formed due to the amount of CO2 released by Propionibacterium shermanii, Penicillium roqueforti is involved in ripening of the Roquefort cheese. Camembert cheese is ripened by Penicillium camemberti.

Q. Swiss cheese is ripened by

Propionibacterium shermanii

Penicillium roqueforti

Penicillium camemberti

Streptococcus lactis

Swiss cheese is characterized by large holes formed due to the amount of CO₂ released by Propionibacterium shermanii, Penicillium roqueforti is involved in ripening of the Roquefort cheese. Camembert cheese is ripened by Penicillium camemberti.