Cultured Dairy Products

Question 1

What are processed cheeses?

Answer 1

Food products made by mixing one or more types of cheese with other ingredients, like emulsifiers, food coloring, preservatives, salt, water.

Question 2

What was processed cheese initially used as?

Answer 2

A way to use cheese with defects that could not go to market.

Question 3

What are the required ingredients in processed cheese?

Answer 3

1. Cheese.
2. Emulsifiers.
3. Salt.
4. Water.

Question 4

What is the purpose of cheese in processed cheese?

Answer 4

The base ingredient.

Question 5

What is the purpose of emulsifiers in processed cheese?

Answer 5

Prevents the cheese fats from separating, ensuring a smooth, uniform texture.
ex: Potassium citrate and sodium citrate.

Question 6

What is the purpose of salt in processed cheese?

Answer 6

Flavor and preservation.

Question 7

What is the purpose of water in processed cheese?

Answer 7

Used to adjust moisture content of the final product.

Question 8

What are the optional ingredients for processed cheese production?

Answer 8

1. Acidifiers.
2. Dairy Ingredients.
3. Flavorings.
4. Food Coloring.
5. Preservatives.

Question 9

What is the purpose of acidifiers in processed cheese?

Answer 9

To adjust pH.

Question 10

What dairy ingredients are added to processed cheese?

Answer 10

Butter, Cream, and Milkfat.

Question 11

What is the purpose of flavorings in processed cheese?

Answer 11

To enhance the taste.

Question 12

What is the purpose of food coloring in processed cheese?

Answer 12

To achieve a desired color.

Question 13

What is the purpose of preservatives in processed cheese?

Answer 13

To extend shelf life.

Question 14

What is the definition of fermented or cultured milk products?

Answer 14

Milk products prepared by lactic acid fermentation or a combination of lactic acid and yeast fermentation.

Question 15

What are some examples of cultured milk products?

Answer 15

1. Cultured buttermilk.
2. Cultured cream.
3. Filmjolk.
4. Koumiss.
5. Kefir.
6. Ymer.
7. Yogurt.

Question 16

Where were yoghurt and kefir invented?

Answer 16

The slopes of Mount Elbrus.

Question 17

What temperature range does yogurt prefer?

Answer 17

40-45 C.

Question 18

What temperature range does kefir prefer?

Answer 18

25-28 C.

Question 19

What is the best known and widely extended cultured milk product?

Answer 19

Yogurt.

Question 20

How is yogurt produced?

Answer 20

Lactic acid fermentation, some volatile aromatic substances, small quantities of acetic acid and aldehydes.

Question 21

What are the 2 main microorganisms found in yogurt?

Answer 21

1. Lactobacillus bulgaricus.
2. Streptococcus thermophilus.

Question 22

What is the incubation time for yogurt? Temperature?

Answer 22

1. 6-12 hours.
2. 110-115 F.

Question 23

What is the pH of yogurt?

Answer 23

4.0-4.6.

Question 24

What other cultures are used in yogurts? Why?

Answer 24

1. Other lactobacilli and bifidobacteria.
2. Enhance flavor, probiotic benefits, texture.

Question 25

What are the 5 types of yogurt?

Answer 25

1. Set. 2. Stirred. 3. Drinking. 4. Frozen. 5. Concentrated.

Question 26

What are the steps for set yogurt production?

Answer 26

1. Cup filler. 2. Incubation room. 3. Rapid cooling room.

Question 27

What are the steps for stirred yogurt production?

Answer 27

1. Incubation tank. 2. Cooler. 3. Cup filler.

Question 28

What are the steps for drinking yogurt production?

Answer 28

1. Incubation tank. 2. Cooler. 3. Homogenizer. 4. Filling machine.

Question 29

What are the steps for frozen yogurt production?

Answer 29

1. Incubation tank. 2. Ice cream bar freezer. 3. Hardening tunnel.

Question 30

What are the steps for set yogurt production?

Answer 30

1. Incubation tank. 2. Separator. 3. Cup filler.

Question 31

How is kefir made?

Answer 31

Fermenting milk with kefir grains, feeding bacteria and yeast.

Question 32

What fermentation processes are involved in the production of kefir?

Answer 32

1. Alcohol fermentation (ethanol and CO2) . 2. Lactic acid fermentation (lactic acid).

Question 33

What is the first step of kefir making?

Answer 33

The milk is inoculated with active kefir grains (5% of mix).

Question 34

What is the second step of kefir making?

Answer 34

Incubation at 23 C.

Question 35

What is the third step of kefir making?

Answer 35

Incubate for 20 hours w/ intermittent stirring to prevent grains from sinking to the bottom.

Question 36

What is the fourth step of kefir making?

Answer 36

Grains are strained off from mother culture/filtrate once the desired pH has been reached. *Can be reused to inoculate another batch.

Question 37

What is the fat content of sour cream?

Answer 37

18-20%.

Question 38

What is the fat content of creme fraiche?

Answer 38

30-40%.

Question 39

What are the starter cultures used in cultured creams?

Answer 39

1. Str. lactis. 2. Str. cremonis. *Str.diacetylactis and Leuc. citrovorum bacteria for aroma.

Question 40

What is buttermilk?

Answer 40

A butter making byproduct.

Question 41

What is the fat content of buttermilk?

Answer 41

0.5%.

Question 42

Why is the shelf life of buttermilk short?

Answer 42

The high content of MFG membranes, which can rapidly oxidize.