Solution:
When a bacterium called Propionibacterium sharmanii consumes the lactose protein in the cheese to make lactic acid, it produces a lot of carbon dioxide. This is why Swiss cheese has large holes.
Solution:
When a bacterium called Propionibacterium sharmanii consumes the lactose protein in the cheese to make lactic acid, it produces a lot of carbon dioxide. This is why Swiss cheese has large holes.