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What chemicals are responsible for the flavor and holes in Swiss cheese?

  • A. lactate, oxygen
  • B. propionic acid, carbon dioxide
  • C. acetic acid, carbon dioxide
  • D. ethanol, hydrogen
Correct Answer: B

Rationale: The correct answer is B: propionic acid, carbon dioxide. Propionic acid is produced by bacteria in Swiss cheese, contributing to its nutty flavor. The bacteria also produce carbon dioxide, which forms the characteristic holes. Lactate (A) is a byproduct of bacteria in cheese but not responsible for the flavor or holes. Acetic acid (C) is not commonly found in Swiss cheese. Ethanol (D) and hydrogen are not involved in the flavor or hole formation.