Jump to content

Propionibacter shermani

Add links
From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Ym2mandym2g (talk | contribs) at 20:02, 18 May 2006 (ADD More to list if you can, cheese peoples/). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Propionibacter shermani is a form of bacteria used in the production of cheese. During cheese-making the bacteria is added to certain cheeses such as Swiss, Leerdammer and Emmental and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product.

List of Propionibacter shermani Cheeses


Stub icon

This cheese-related article is a stub. You can help Wikipedia by expanding it.

Stub icon

This bacteria-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Propionibacter_shermani&oldid=53911305"