Flashcards in Chapter 11 Cheese Deck (42):
The FDA definition of cheese
A product made from the solid portion of any milk with an acid or enzyme added, then aged or ripened
Cheese is classified by the ____
Moisture content of fresh cheese
Give some examples of fresh cheese
Cottage cheese, cream cheese, ricotta, feta
Moisture content of soft cheese
Give an example of a soft cheese
Brie, hispanic cheeses
Moisture content of semi-hard cheese
Some examples of semi-hard cheeses
Moisture content of hard cheeses
Give some examples of hard cheeses
Moisture content of very hard cheese
Give some examples of a very hard cheese
Fat in cheese provides ____, ______, & ______.
Satiety, flavor, and texture
Protein in cheese has a high ________, and has ______ amino acids available
Biological value (BV); All
Cheeses are high/low in vitamins because _____
Low; most drained off with the moisture
Minerals in milk
Calcium, phosphorus, and zinc
1 pound of cheese = _____ gallons of milk
1 oz cheese = ___calories
1 oz cheese = ____ grams of fat
9 grams of fat
Reducing fat in cheese makes it _____
The five basic common steps in cheese making
Milk selection, coagulation, curd treatment, curing, ripening.
The four steps to curd treatment
Cutting, heat it, salt it, knitting
How long cam you ripen cheese?
4 weeks to 2 years
He most common enzyme in milk
With acid present, there is less _____
What is internal ripening?
Bacteria is injected directly into the cheese
What is external ripening?
Bacteria is put on the outside of the cheese
Name an all-whey cheese
There is ____ in whey
Whey is low in _____ and rich in _____
Processed cheese is made by (1). To get a processed cheese food you add (2). To get a processed cheese spread you add (3)
1) grind, blend, pasteurize, and emulsify
2) milk and or whey solids
3) moisture and optional additions like milk solids, sweetening agents, starch, veg gums
Is cheese gradin voluntary or involuntary?
Are there federal standards for moisture/milk fat?
Increases surface area and meltability
From high fat and high moisture
Free fat that floats (like pizza)
Bubbles on top. Larger bubbles = older/more aged cheese
What temp should you cook cheese? Time?
Low heat and short time
Fresh cheese has more _____
Want it brown but only so much because itll become rubbery
Long stretchy strands