Propionibacterium sharmanii is used in the production of : (
This question was previously asked in
Shift 28/05/2023 8:30 AM - 10:30 AM
A
Cottage Cheese
B
Swiss Cheese
C
Roquefort Cheese
D
Toddy
Correct Answer
Swiss Cheese
Detailed Explanation
The large holes in 'Swiss cheese' are due to production of a large amount of CO2, by a bacterium named Propionibacterium sharmanii. The 'Roquefort cheese' are ripened by growing a specific fungi on them, which gives them a particular flavour.
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