Concept:
Swiss cheese is characterized by the presence of holes or “eyes”, which are formed due to gas production during fermentation.
Step 1: Eye formation.
• Eyes are holes formed in cheese
• Caused by gas accumulation
Step 2: Microbial activity.
Propionic acid bacteria:
• Convert lactic acid into propionic acid, acetic acid, and CO$_2$
Step 3: Gas formation.
• CO$_2$ gas accumulates
• Forms bubbles → creates holes (eyes)
Step 4: Linking statements.
Assertion: Eye formation occurs → True
Reason: Propionic fermentation causes CO$_2$ production → True and explains the assertion
Step 5: Conclusion.
Both statements are correct and Reason explains Assertion.