Q19. Propionibacterium sharmanii is used in the production
of:
(a) Cottage Cheese
(b) Swiss Cheese
(c) Roquefort Cheese
(d) Toddy

Question

FirstInTest · Accepted Answer

Correct answer: b. *Propionibacterium shermanii* is a bacterium that plays a crucial role in the ripening process of **Swiss cheese** (e.g., Emmental cheese). During fermentation, this bacterium produces large amounts of carbon dioxide (CO2) gas. The accumulation of this gas creates the characteristic large holes, or 'eyes,' that are a hallmark of Swiss cheese. It also contributes to the distinct nutty flavor of the cheese. Other types of cheese and fermented products involve different microorganisms.

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