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The production of propionic acid during cheese making leads to the distinctive flavor of Swiss cheese. rancidity. the mold ri

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The distinctive flavour of swiss cheese

In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas.   The acetate and propionic acid give Swiss its nutty and sweet flavour.

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