2.3 Cheese 🧀

Question 2

▪ a preserved food made from the curd, or solid portion, of milk
▪ the addition of enzymes and/or acid causes casein proteins and fat to coagulate and separate from the liquid portion, or whey
▪ involves removing moisture from
the curd after the whey is
drained

Answer 2

Cheese

Question 3

England origin 🇬🇧

Answer 3

Cheddar, Cheshire

Question 4

France origin 🇫🇷

Answer 4

Camembert, Brie

Question 6

Italy origin 🇮🇹

Answer 6

Parmesan, Gorgonzola

Question 7

Netherlands origin 🇳🇱

Answer 7

Edam, Gouda

Question 8

Switzerland origin🇨🇭

Answer 8

Gruyere, Emmentaler

Question 9

United States origin 🇺🇸

Answer 9

Colby

Question 10

soft, whitish in color, mild tasting,
highly perishable, and are not aged

with 80% MC

Answer 10

Fresh Cheese

Question 11

cottage, cream cheese, ricotta, farmer’s, pot, feta

Answer 11

Fresh Cheese

Question 12

aged for a short period of time

with 50 to 75% MC

Answer 12

Soft Cheese

Question 13

Brie, Camembert

Answer 13

Soft Cheese

Question 14

provide a firm, slightly springy texture
with a delicate blend of savory and
tangy flavors; aged between 1 to 6
months

with 40-50% MC

Answer 14

Semi-Hard Cheese

Question 15

Roquefort, blue, Muenster, brick, Gouda, Edam, Port du Salut, Gorgonzola, Stilton

Answer 15

Semi-Hard Cheese

Question 16

firm and often savory; aged between
2 to 36 months

with 30-40% MC

Answer 16

Hard Cheese

Question 17

will not slice easily, but are easily
grated or crumbled; aged the longest

with 30% MC

Answer 17

Very Hard Cheese

Question 18

Parmesan, Romano

Answer 18

very Hard Cheese

Question 19

Cheddar, Swiss

Answer 19

Hard Cheese

Question 20

▪ homogenized milk is usually
selected for making _______ cheese

Answer 20

soft

Question 21

▪ __________ coagulate more
easily and the increased surface
area results in moister product

Answer 21

casein proteins

Question 22

▪ homogenized milk is not used to
make _______ cheeses as it creates a
brittle texture during aging

Answer 22

hard cheeses

Question 23

▪ FDA requires pasteurization for all
fresh and soft-ripened cheeses

Answer 23

True

Question 24

▪ raw milk can be used for hard
cheeses (i.e., cheddar cheese) if
aged at 35°F for 60 days

Answer 24

True

Question 25

▪ cheese aged for shorter periods requires to be pasteurized to reduce the growth of _____________ 🧪

Answer 25

E. coli, Salmonella, and Listeria

Question 26

▪ U.S National Academy of Science recommends standards that directly measure and limit bacterial load

Answer 26

True

Question 27

Liquid portion of Cheese

Answer 27

whey

Question 28

Solid portion of Cheese

Answer 28

Cheese curd/ Casein

Question 29

▪the most commonly used enzyme that is obtained from the fourth stomach of milk-fed calves ▪ also called chymosin

Answer 29

rennin

Question 30

▪ commercial name of Rennin

Answer 30

Rennet

Question 31

▪ ________ may be derived from bacterial starters, molds, and yeasts

Answer 31

enzymes

Question 32

▪ influence the flavor, texture, and color developed by the cheese during ripening

Answer 32

enzymes

Question 33

▪ milk is usually heated in large vats at 72-95°F (22-35°C) which contributes to the formation of curd ▪occurs in less than an hour ▪ creates a tough, rubbery curd

Answer 33

Enzyme coagulation

Question 34

▪ speeds up coagulation and strengthens the curd’s consistency 🆙

Answer 34

calcium chloride

Question 35

▪ inoculation of the milk with bacterial starter culture that converta lactose to lactic acid ▪ 4 to 16 hours to coagulate milk ▪ ¼ to ½ of the calcium in milk is lost

Answer 35

Acid Coagulation

Question 36

▪ curd has a soft and spongy texture ▪ texture becomes more solid and compact as the acidity increases

Answer 36

True

Question 37

▪ pH of cream cheese determines its water-holding capacity and how much _______ it retains

Answer 37

moisture

Question 38

▪ acid-coagulated cheese is _______ because its high acidity inhibits bacterial and mold growth

Answer 38

not aged

Question 39

• slicing the curd increases its surface area • the curd is placed on strainers to remove even more whey

Answer 39

True

Question 40

• _________ encourages the evaporation of whey, which allows lactic acid to build up to create a firmer, more elastic texture

Answer 40

heating

Question 41

• after heating, the curds are washed with cold water to produce __________ cheeses

Answer 41

softer, higher-moisture cheeses

Question 42

• controls the growth of bacteria and dehydrates the curd • contributes to flavor, texture, and appearance of cheese

Answer 42

Salting

Question 43

2 Types

Answer 43

Dry and Brine Salting

Question 44

• pH and temperature influence salting

Answer 44

True

Question 45

• more salt is absorbed at a _______ pH and _______ temperature

Answer 45

⬇️ pH ; ⬆️ temp

Question 46

• final salt concentration averaging 0.5-2%

Answer 46

True

Question 47

• the curd is united or melted into a solid mass through the use of heat

Answer 47

knitting

Question 48

• another way to create a solid mass out of the curd and the last step before ripening • placing in boxes or other containers under pressure

Answer 48

pressing

Question 49

▪ cheese are subjected to different temperatures (36-75°F or 2-24°C) and humidity 🌫🌡 ▪ range from 4 weeks to 2 years or longer ⏲

Answer 49

Ripening

Question 50

▪ cheese flavor originates from over 300 volatile and non-volatile compounds ▪ originate from milk, the activity of milk enzymes, and the starter bacteria

Answer 50

Curing

Question 51

▪ added salt will draw out some of the remaining ______ and inhibit bacterial growth, thereby ________ the ripening process

Answer 51

hey ; slowing ⏰

Question 52

▪contribute to the development of flavors, aromas, and textures 🧺

Answer 52

bacteria and mold

Question 53

▪converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese 🩵

Answer 53

Penicillium roqueforti

Question 54

▪ holes in Swiss cheese are produced by gas-forming microorganisms

Answer 54

True

Question 55

▪ hydrolysis of ________ to peptides and amino acids

Answer 55

proteins

Question 56

▪ conversion of lactose to lacticacid ▪ breakdown of fatty acids into shorter volatile fatty acids

Answer 56

True

Question 57

▪an added enzyme that breaks down milk fat giving Feta’s unique flavor ▪ calf _____ yield milk flavors ▪ lamb _____ contribute sharper flavors

Answer 57

lipase

Question 58

▪ introduction of mold spores in blue-veined cheeses 🪤

Answer 58

inoculation

Question 59

▪ the pulling and stretching of the curd after being knitted, which gives a ropy 🪢 texture in Mozzarella and provolone 🧑‍🍳

Answer 59

kneading