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1) Food Fundamentals > Cheese > Flashcards

Cheese Flashcards

1
Q

How many varieties of cheeses are there?

A

2000

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2
Q

Name 7 ways to classify cheeses.

A 
o Microbial characteristics
o Appearance
o Mode of packaging
o Place of origin
o Processing method
o Milk source
o Moisture content
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3
Q

Which cheese classifications are the most common?

A

Processing method, milk source, moisture content

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4
Q

Name 5 milk sources.

A

Cow, goat, camel, horse, water buffalo

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5
Q

What nutrients do cheeses provide?

A

Protein, CHO, fat, cholesterol, vitamins, minerals

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6
Q

How much protein, fat, cholesterol does 1 ounce of cheese provide?

A

Protein: 7g
Fat: 9g
Cholesterol: 0-40 mg

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7
Q

What minerals are found in cheese?

A

Calcium, phosphorus, zinc

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8
Q

What vitamins are found in cheese? What remains in the curd and what is drained in whey?

A
  • Fat soluble (A&D) remain in curd

- Water soluble vitamins drained in whey

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9
Q

What type of fat is primarily in cheese?

A

saturated

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10
Q

Is there a lot of lactose in cheese?

A

Lactose is drained off in whey

BUT it is sometimes added in processed cheeses

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11
Q

Name the 5 steps to cheese production.

A
  1. Milk selection
  2. Coagulation
  3. Curd Treatment
  4. Curing
  5. Ripening
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12
Q

Name 2 ways to coagulate milks to cheeses.

A

1) Acid

2) Enzyme

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13
Q

What is the textured produced by acid coagulation?

A

Soft and spongy

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14
Q

What is coagulation by acid influenced by?

A

pH, increasing pH = more solid and compact cheese

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15
Q

What are the 2 methods to coagulate by acid?

A
  • Indirect: Inoculate milk with bacterial starter culture (4-16 h) that will convert lactose to lactic acid
  • Direct: Add acid to milk
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16
Q

What is the aim of the curd treatment?

A

To remove more whey

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17
Q

Name the 5 types of curd treatment.

A 
o Cutting
o Heating
o Salting
o Knitting
o Pressing
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18
Q

What coagulation processes are used for :

  1. Cottage cheese
  2. Cream cheese
  3. Camembert
  4. Boconccini
A
  1. Cottage cheese:
  2. Cream cheese:
  3. Camembert:
  4. Boconccini:
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19
Q

Where does the enzyme rennet come from?

A

Cow’s stomachs

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20
Q

Which method of coagulation will result in the higher calcium content?

A

Enzyme, bcos calcium is lost with whey in coagulation with acid

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21
Q

Why are there holes in swiss cheese?

A

Release of CO2 during the fermentation process

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22
Q

What happens during the curing process?

A

The aging of cheese in controlled
conditions of temperature and humidity
The environment

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23
Q

How long can ripening last?

A

4 weeks to 2 years

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24
Q

What elements can be manipulated during ripening.

A

Elements can be manipulated to develop

different flavors, aromas, textures: salt, bacteria, mold

25
Q

Do soft cheeses or hard cheeses have a longer ripening time?

A

Hard cheeses

26
Q

What are the two types of ripening methods?

A

1) Bacteria-ripened

2) Mold-ripened

27
Q

What is the common factor from processed cheese?

A

All made from blended cheeses

28
Q

What is the appeal of processed cheeses?

A

Longer shelf life and minimal cost

29
Q

Processed cheeses contribute to what fraction of the cheeses produced in the US?

A

1/3

30
Q

How is processed cheese made from natural cheese?

A

Grind, blend, heat (pasteurize), emulsify

31
Q

How much real cheese must be in processed cheese?

A

AT LEAST 51%

32
Q

How does cheese become so yummy?

A

Different processing will lead to different functional groups (in AA), which will lead to diff tastes

33
Q

What do we do with the whey?

A

Baked goods, sauces, salad dressings, cheese,

canned fruits and vegetables, confections, jams, meat, pasta, milk products OR FED TO COWS

34
Q

Why is Whey useful?

A 
o Low in fat
Rich in nutrients
o Water soluble whey proteins
o Lactose
o Water soluble vitamins and minerals
35
Q

Name some important principles when purchasing cheese.

A
  • Select the best cheese (according to grade)
    ◦ Keep temperatures low
    ◦ Keep heating times short
36
Q

Name some properties of cheese preparation.

A
  • Shredability
  • Meltability
  • Oiling Off
  • Blistering
  • Browning
  • Stretchability
37
Q

What does blistering depend on?

A

Aged cheese =large blisters
Unaged cheese =
numerous small
blisters

38
Q

What does browning depend on?

A

Excess sugars, amino acids, or lactose =

more browning

39
Q

What does stretchability depend on?

A 
- High levels of
calcium phosphate =
tougher/grainy
texture
- Protein breakdown
in aging = soft
texture
40
Q

What does meltability depend on?

A

Higher
fat/moisture
content = higher
meltability

41
Q

Name the 3 types of whey products.

A
  • Whey cheese
  • Dry Whey
  • Modified Whey
42
Q

What is the main reason for using mozzarella cheese on pizza?

A

Does not oil off in cooking

43
Q

How should most cheeses be stored? Which cheeses store the longest?

A

Refrigeration

Dried cheeses

44
Q

What reduces mold during refrigeration of cheese?

A

Waxing

45
Q

What kind of cheeses can be frozen?

A
  • Hard cheeses (2 months)

- Processed cheeses (5 months)

46
Q

Whey protein will coagulate in the presence of what?

A

Heat

47
Q

What is the name of the process by which cheese is exposed to controlled temperature and
humidity during aging?

A

Curing

48
Q

What is the moisture content of fresh cheese? Give examples.

A

> 80% (cottage, ricotta)

49
Q

What is the moisture content of soft cheese? Give examples.

A

50-75% (brie, camembert)

50
Q

What is the moisture content of semi-hard cheese? Give examples.

A

40-50% (gouda)

51
Q

What is the moisture content of hard cheese? Give examples.

A

30-40% (cheddar, swiss)

52
Q

What is the moisture content of very hard cheese? Give examples.

A

30% (parmesan, romano)

53
Q

What is cutting?

A

increases surface area then strained. Low

moisture varieties

54
Q

What is heating?

A

increases whey evaporation for a firmer

texture and destroys micro-organisms

55
Q

What is salting?

A

dehydrates, controls bacteria growth, flavor,

texture, appearance

56
Q

What is knitting?

A

curds are melted into a solid mass

57
Q

What is pressing?

A

curds are compacted into a mass

58
Q

Which curd treatment produces the smallest type of curd?

A

Cutting

1) Food Fundamentals (17 decks)

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