Cheese, yogurt, and sour cream

Question 1

What is curdling

Answer 1

substance formed when milk sours

Question 2

Is milk high in PH

Answer 2

yes

Question 3

Are acids irritant?

Answer 3

yes

Question 4

what is a process that occurs in the absence of oxygen, and breaks down sugars

Answer 4

fermentation

Question 5

How do hole in cheese form

Answer 5

comes from CO2 gas pockets

Question 6

Do whey proteins interact with casein micelles during aggregation

Answer 6

no

Question 7

does temperature impact cheese formation

Answer 7

yes

Question 8

does the amount of moisture affect the cheese?

Answer 8

Yes, the texture

Question 9

High moisture means

Answer 9

soft texture

Question 10

low moisture means

Answer 10

hard texture

Question 11

true or false: curd cutting leads to a tougher cheese

Answer 11

false

Question 12

if cut to (cheese) walnut size the result is

Answer 12

soft

Question 13

if cut to corn kernel size the result is

Answer 13

firm

Question 14

if cut to rice grain size the result is

Answer 14

hard

Question 15

cheddaring deals with more moisture reduction

Answer 15

true

Question 16

How does adding salt to cheese help

Answer 16

it flavors the cheese but also helps remove more moisture

Question 17

what is finishing bacteria

Answer 17

bacteria added once cheese is formed

Question 18

true or false: temperature and humidity are key for keeping bacteria happy

Answer 18

true

Question 19

where does the flavor of aged cheese come from?

Answer 19

fermentation byproducts

Question 20

glutamates taste

Answer 20

savory

Question 21

cysteine and methionine smell

Answer 21

meaty/eggy

Question 22

alanine taste

Answer 22

sweet

Question 23

tryptophan taste

Answer 23

bitter

Question 24

is isovaleric acid detectable and edible

Answer 24

yes, and it doesnt have too much

Question 25

what is diacetyl

Answer 25

popcorn aroma, fermentation byproduct

Question 26

casein products need to be intact, low acidity, moderate moisture and salt, high enough temperature, are all controlled characteristics of

Answer 26

controlling cheese stringyness

Question 27

is aged cheese stringy?

Answer 27

no, all casein proteins are denatured

Question 28

high moisture, add roux, reduce particle size, and grate your own cheese, all help the

Answer 28

creaminess of cheese

Question 29

What are the three techniques for inducing curd formation?

Answer 29

enzyme addition, acidification, temperature mediated

Question 30

true or false: the rennet enzyme for denaturing milk proteins is naturally processed by lactobacillus bacteria

Answer 30

false