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Food Hygiene > Lab exam of cheeses > Flashcards

Lab exam of cheeses Flashcards

1
Q

Seosory evaluation:

A

Appearance
Odour
Consistency
Taste
overall acceptability
1-9

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2
Q

Flow diagram:

A

Milk
Cheese curd (coagulation by enzyme or acid)
Cutting
Heating
Ripening

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3
Q

CCP:

A

pH

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4
Q

Method of lab examination:

A

Gerber method: fat content
Mohr: sodium chloride
Soxhlet-Henkel: titratable acidity

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5
Q

Defects:

A
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6
Q
A
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Food Hygiene (15 decks)

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