LP17356-4
Cheese swiss
Active
Description
Swiss cheese is a generic name common to many countries for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a piquant, but not very sharp taste.
Three types of bacteria are used in the production of Emmental cheese: Streptococcus salivarius subsp. thermophilus, Lactobacillus (L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that develop the eyes. Swiss cheese without eyes is known as "blind."
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Source: Wikipedia, Swiss cheese
Basic Part Properties
- Part Display Name
- Swiss Cheese
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Swiss Cheese
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Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 瑞士硬干酪 |
| fr-CA | French (Canada) | Fromage suisse |
| et-EE | Estonian (Estonia) | Šveitsi juust |
| es-ES | Spanish (Spain) | Queso suizo |
| it-IT | Italian (Italy) | Formaggio svizzero Synonyms: Emmental |
| tr-TR | Turkish (Turkey) | Peynir swiss |
| ru-RU | Russian (Russian Federation) | Сыр швейцарский |
| nl-NL | Dutch (Netherlands) | zwitserse kaas Synonyms: kaas swiss |
| fr-BE | French (Belgium) | Fromage suisse |
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