Question

Eyes are characteristic feature of:

• A. Ice cream
• B. Khoa
• C. Swiss cheese
• D. Cottage cheese

Hint:

The characteristic eyes in Swiss cheese result from the gas-producing bacteria, bf{Propionibacterium shermanii}. During the fermentation process, the bacteria consume lactic acid and release carbon dioxide, which creates bubbles in the cheese. Remember that the size and number of eyes depend on the bacterial activity and aging process.

Answer 1

The Correct Option is C

The formation of "eyes" or holes is a characteristic feature of Swiss cheese. This phenomenon occurs during the fermentation process when specific bacteria, such as Propionibacterium shermanii, metabolize lactic acid and release carbon dioxide gas. The gas forms bubbles that result in the characteristic holes, which are often referred to as "eyes" in Swiss cheese.
Unlike Swiss cheese, Cottage cheese is made by curdling milk and does not undergo the fermentation that produces gas bubbles. Similarly, Khoa, which is made by reducing milk to a solid, does not form any holes. Ice cream, while it involves freezing, does not undergo the same bacterial fermentation process and, therefore, does not have eyes like Swiss cheese.
Swiss cheese, also known as Emmental, is commonly used in sandwiches and fondue due to its smooth texture and distinctive taste provided by these holes.