Swiss cheese was manufactured with single strains of Propion~bacterium 8hermanii and Propionibacterium arabinosum. These strains grew well and poorly, respectively, at 7.2 C, a temperature at which Swiss cheese is often stored commercially. Cheese made with the P. shermanii strain showed a much greater tendency to split and had a larger eye volume than cheese made with P. arabinosum. It was not possible to relate the greater tendency to splitting with greater gas production or proteolysis by the P. shermanii.
No takes yet. Share an insight, caveat, or question.
Park et al. (1967) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: