Chapter 11 Cheese Flashcards Preview

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Flashcards in Chapter 11 Cheese Deck (42):
0

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

1

Cheese is classified by the ____

Moisture Content

2

Moisture content of fresh cheese

>80%

3

Give some examples of fresh cheese

Cottage cheese, cream cheese, ricotta, feta

4

Moisture content of soft cheese

50-75%

5

Give an example of a soft cheese

Brie, hispanic cheeses

6

Moisture content of semi-hard cheese

40-50%

7

Some examples of semi-hard cheeses

Gouda, gorgonzola

8

Moisture content of hard cheeses

30-40%

9

Give some examples of hard cheeses

Cheddar, swiss

10

Moisture content of very hard cheese

30%

11

Give some examples of a very hard cheese

Parmesan, romano

12

Fat in cheese provides ____, ______, & ______.

Satiety, flavor, and texture

13

Protein in cheese has a high ________, and has ______ amino acids available

Biological value (BV); All

14

Cheeses are high/low in vitamins because _____

Low; most drained off with the moisture

15

Minerals in milk

Calcium, phosphorus, and zinc

16

1 pound of cheese = _____ gallons of milk

1 gallon

17

1 oz cheese = ___calories

100 calories

18

1 oz cheese = ____ grams of fat

9 grams of fat

19

Reducing fat in cheese makes it _____

Rubbery

20

The five basic common steps in cheese making

Milk selection, coagulation, curd treatment, curing, ripening.

21

The four steps to curd treatment

Cutting, heat it, salt it, knitting

22

How long cam you ripen cheese?

4 weeks to 2 years

23

He most common enzyme in milk

Renin

24

With acid present, there is less _____

Calcium

25

What is internal ripening?

Bacteria is injected directly into the cheese

26

What is external ripening?

Bacteria is put on the outside of the cheese

27

Name an all-whey cheese

Ricotta

28

There is ____ in whey

Lactose

29

Whey is low in _____ and rich in _____

Fat, nutrients

30

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

31

Is cheese gradin voluntary or involuntary?

Voluntary

32

Are there federal standards for moisture/milk fat?

Yes

33

Shredability

Increases surface area and meltability

34

Meltability

From high fat and high moisture

35

Oiling off

Free fat that floats (like pizza)

36

Blistering

Bubbles on top. Larger bubbles = older/more aged cheese

37

What temp should you cook cheese? Time?

Low heat and short time

38

Fresh cheese has more _____

Lactose

39

Browning

Want it brown but only so much because itll become rubbery

40

Stretchability

Long stretchy strands

41

Three ways to store cheese

Dry storage, refrigeration, frozen