Chapter 11 Cheese

Question 0

Cheese is classified by the ____

Answer 0

Moisture Content

Question 1

The FDA definition of cheese

Answer 1

A product made from the solid portion of any milk with an acid or enzyme added, then aged or ripened

Question 2

Moisture content of fresh cheese

Answer 2

> 80%

Question 3

Give some examples of fresh cheese

Answer 3

Cottage cheese, cream cheese, ricotta, feta

Question 4

Moisture content of soft cheese

Answer 4

50-75%

Question 5

Give an example of a soft cheese

Answer 5

Brie, hispanic cheeses

Question 6

Moisture content of semi-hard cheese

Answer 6

40-50%

Question 7

Some examples of semi-hard cheeses

Answer 7

Gouda, gorgonzola

Question 8

Moisture content of hard cheeses

Answer 8

30-40%

Question 9

Give some examples of hard cheeses

Answer 9

Cheddar, swiss

Question 10

Moisture content of very hard cheese

Answer 10

30%

Question 11

Give some examples of a very hard cheese

Answer 11

Parmesan, romano

Question 12

Fat in cheese provides ____, ______, & ______.

Answer 12

Satiety, flavor, and texture

Question 13

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

Answer 13

Biological value (BV); All

Question 14

Cheeses are high/low in vitamins because _____

Answer 14

Low; most drained off with the moisture

Question 15

Minerals in milk

Answer 15

Calcium, phosphorus, and zinc

Question 16

1 pound of cheese = _____ gallons of milk

Answer 16

1 gallon

Question 17

1 oz cheese = ___calories

Answer 17

100 calories

Question 18

1 oz cheese = ____ grams of fat

Answer 18

9 grams of fat

Question 19

Reducing fat in cheese makes it _____

Answer 19

Rubbery

Question 20

The five basic common steps in cheese making

Answer 20

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

Question 21

The four steps to curd treatment

Answer 21

Cutting, heat it, salt it, knitting

Question 22

How long cam you ripen cheese?

Answer 22

4 weeks to 2 years

Question 23

He most common enzyme in milk

Answer 23

Renin

Question 24

With acid present, there is less _____

Answer 24

Calcium

Question 25

What is internal ripening?

Answer 25

Bacteria is injected directly into the cheese

Question 26

What is external ripening?

Answer 26

Bacteria is put on the outside of the cheese

Question 27

Name an all-whey cheese

Answer 27

Ricotta

Question 28

There is ____ in whey

Answer 28

Lactose

Question 29

Whey is low in _____ and rich in _____

Answer 29

Fat, nutrients

Question 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)

Answer 30

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

Question 31

Is cheese gradin voluntary or involuntary?

Answer 31

Voluntary

Question 32

Are there federal standards for moisture/milk fat?

Answer 32

Yes

Question 33

Shredability

Answer 33

Increases surface area and meltability

Question 34

Meltability

Answer 34

From high fat and high moisture

Question 35

Oiling off

Answer 35

Free fat that floats (like pizza)

Question 36

Blistering

Answer 36

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

Question 37

What temp should you cook cheese? Time?

Answer 37

Low heat and short time

Question 38

Fresh cheese has more _____

Answer 38

Lactose

Question 39

Browning

Answer 39

Want it brown but only so much because itll become rubbery

Question 40

Stretchability

Answer 40

Long stretchy strands

Question 41

Three ways to store cheese

Answer 41

Dry storage, refrigeration, frozen