2.3 Cheese 🧀 Flashcards
▪ a preserved food made from the curd, or solid portion, of milk
▪ the addition of enzymes and/or acid causes casein proteins and fat to coagulate and separate from the liquid portion, or whey
▪ involves removing moisture from
the curd after the whey is
drained
Cheese
England origin 🇬🇧
Cheddar, Cheshire
France origin 🇫🇷
Camembert, Brie
Italy origin 🇮🇹
Parmesan, Gorgonzola
Netherlands origin 🇳🇱
Edam, Gouda
Switzerland origin🇨🇭
Gruyere, Emmentaler
United States origin 🇺🇸
Colby
soft, whitish in color, mild tasting,
highly perishable, and are not aged
with 80% MC
Fresh Cheese
cottage, cream cheese, ricotta, farmer’s, pot, feta
Fresh Cheese
aged for a short period of time
with 50 to 75% MC
Soft Cheese
Brie, Camembert
Soft Cheese
provide a firm, slightly springy texture
with a delicate blend of savory and
tangy flavors; aged between 1 to 6
months
with 40-50% MC
Semi-Hard Cheese
Roquefort, blue, Muenster, brick, Gouda, Edam, Port du Salut, Gorgonzola, Stilton
Semi-Hard Cheese
firm and often savory; aged between
2 to 36 months
with 30-40% MC
Hard Cheese
will not slice easily, but are easily
grated or crumbled; aged the longest
with 30% MC
Very Hard Cheese
Parmesan, Romano
very Hard Cheese
Cheddar, Swiss
Hard Cheese
▪ homogenized milk is usually
selected for making _______ cheese
soft
▪ __________ coagulate more
easily and the increased surface
area results in moister product
casein proteins
▪ homogenized milk is not used to
make _______ cheeses as it creates a
brittle texture during aging
hard cheeses
▪ FDA requires pasteurization for all
fresh and soft-ripened cheeses
True
▪ raw milk can be used for hard
cheeses (i.e., cheddar cheese) if
aged at 35°F for 60 days
True
▪ cheese aged for shorter periods
requires to be pasteurized to reduce the growth of _____________ 🧪
E. coli, Salmonella, and Listeria
▪ U.S National Academy of Science
recommends standards that
directly measure and limit bacterial
load
True
Liquid portion of Cheese
whey
Solid portion of Cheese
Cheese curd/ Casein
▪the most commonly used enzyme that is obtained from the fourth stomach of milk-fed calves
▪ also called chymosin
rennin
▪ commercial name of Rennin
Rennet
▪ ________ may be derived from
bacterial starters, molds, and yeasts
enzymes
▪ influence the flavor, texture, and
color developed by the cheese during ripening
enzymes
▪ milk is usually heated in large vats at 72-95°F (22-35°C) which contributes to the formation of curd
▪occurs in less than an hour
▪ creates a tough, rubbery curd
Enzyme coagulation
▪ speeds up coagulation and strengthens the curd’s consistency 🆙
calcium chloride
▪ inoculation of the milk with bacterial starter culture that converta lactose to lactic acid
▪ 4 to 16 hours to coagulate milk
▪ ¼ to ½ of the calcium in milk is
lost
Acid Coagulation
▪ curd has a soft and spongy texture
▪ texture becomes more solid and compact as the acidity increases
True
▪ pH of cream cheese determines
its water-holding capacity and
how much _______ it retains
moisture
▪ acid-coagulated cheese is _______ because its high acidity inhibits bacterial and mold growth
not aged
• slicing the curd increases its surface area
• the curd is placed on strainers to remove even more whey
True
• _________ encourages the evaporation of whey, which allows lactic acid to build up to create a firmer, more elastic texture
heating
• after heating, the curds are washed with cold water to produce __________ cheeses
softer, higher-moisture cheeses
• controls the growth of bacteria and dehydrates the curd
• contributes to flavor, texture, and appearance of cheese
Salting
2 Types
Dry and Brine Salting
• pH and temperature influence salting
True
• more salt is absorbed at a _______ pH and _______ temperature
⬇️ pH ; ⬆️ temp
• final salt concentration averaging 0.5-2%
True
• the curd is united or melted into a solid mass through the use of heat
knitting
• another way to create a solid mass out of the curd and the last step before ripening
• placing in boxes or other containers under pressure
pressing
▪ cheese are subjected to different temperatures (36-75°F or 2-24°C) and humidity 🌫🌡
▪ range from 4 weeks to 2 years or longer ⏲
Ripening
▪ cheese flavor originates from over 300 volatile and non-volatile compounds
▪ originate from milk, the activity of milk enzymes, and the starter bacteria
Curing
▪ added salt will draw out some of the remaining ______ and inhibit bacterial growth, thereby ________ the ripening process
hey ; slowing ⏰
▪contribute to the development of flavors, aromas, and textures 🧺
bacteria and mold
▪converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese 🩵
Penicillium roqueforti
▪ holes in Swiss cheese are produced by gas-forming microorganisms
True
▪ hydrolysis of ________ to peptides
and amino acids
proteins
▪ conversion of lactose to lacticacid
▪ breakdown of fatty acids into shorter volatile fatty acids
True
▪an added enzyme that breaks down milk fat giving Feta’s unique flavor
▪ calf _____ yield milk flavors
▪ lamb _____ contribute sharper flavors
lipase
▪ introduction of mold spores in blue-veined cheeses 🪤
inoculation
▪ the pulling and stretching of the curd after being knitted, which gives a ropy 🪢 texture in Mozzarella and provolone 🧑🍳
kneading
