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ACS CCP - Murray’s Textbook > Ch. 1: Raw Materials of Cheese - Questions > Flashcards

Ch. 1: Raw Materials of Cheese - Questions Flashcards

1
Q

how much fat is in partially skimmed milk?

A

1.5%-1.8% fat

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2
Q

how much fat is in skim milk?

A

between 0-0.5% fat, average of 0.1

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3
Q

when is lambing season?

A

January to May and through autumn

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4
Q

how much milk does a sheep produce per year?

A

400 to 1100 pounds

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5
Q

when is kidding season?

A

late August to early January

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6
Q

name the milk types from lowest to highest fat

A

goat, cow, sheep, buffalo

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7
Q

name the milk types from lowest to highest protein

A

sheep, cow, goat, buffalo

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8
Q

how long is a cow’s lactation period?

A

305 day lactation period

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9
Q

how long is a goat’s lactation period?

A

280 day lactation period

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10
Q

how long is a sheep’s lactation period?

A

245 day lactation period

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11
Q

how often are animals typically milked?

A

twice a day

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12
Q

how does milking time effect the milk quality?

A

morning milk is lower in fat vs afternoon milk

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13
Q

how does mastitis effect the milk of the infected animal?

A

leads to increased antibodies, and higher enzyme activity, which breaks down fats and proteins faster

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14
Q

what are the 4 primary functions of cultures in cheesemaking?

A
  1. production of lactic acid
  2. prevention of unwanted microorganisms
  3. ripening enzyme development
  4. gas, flavor, and aroma development
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15
Q

why would a cheesemaker use cultures from previous milkings?

A

used to start the process more quickly on the next day’s batch since it had more time to convert lactose in the leftover milk

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16
Q

what is a culture’s role in flavor, texture, and aroma development?

A

starter bacteria die and break open, releasing enzymes and alcohols that aid in development

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17
Q

what styles of cheeses use mesophilic cultures?

A

fresh cheeses, bloomy rinds, washed rinds, blues, cheddar-styles, gouda styles, havarti, feta
anything not heated more than 102F

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18
Q

what are the two groups of mesophilic cultures used in cheesemaking?

A
  1. lactic acid starter bacteria: create lactic acid
  2. aroma-producing bacteria: CO2 and flavor
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19
Q

what styles of cheese use thermophilic cultures?

A

cooked cheeses, alpine styles, and yogurt
anything heated over 130F

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20
Q

why would a cheesemaker choose to preserve natural cultures?

A
  1. tradition (parm regg and comte need these legally)
  2. terroir
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21
Q

why would a cheesemaker choose to avoid natural cultures?

A
  1. inconsistent results
  2. labor intensive
  3. high risk of contamination
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22
Q

what are the sources of cultures?

A
  1. a culture house
  2. direct vat inoculation (freeze dried)
  3. bulk set cultures (frozen liquid)
  4. house culture
  5. mother culture(initial starter culture)
23
Q

what are the advantages to using a culture house made bacteria set?

A

gives makers control over the amounts and types developed

24
Q

what is the advantage to using direct vat inoculation cultures (freeze dried)?

A
  1. added directly to cheese vat
  2. quicker acting than liquid based cultures
25
Q

what is the advantage of using bulk set cultures?

A
  1. prepared fresh daily
  2. replacement for mother cultures
26
Q

what is the advantage of using house cultures?

A

can be a much better expression of art and science in cheesemaking

27
Q

what is the ideal storage temperature for cultures?

A

-75C to -80C (-103F to -121F)

28
Q

where is microbial rennet derived from?

A

a mold called Rhizomucor miehei

29
Q

what is the advantage of using fermentation produced chymosin?

A
  1. absence of pepsin increases yield
  2. can have halal, kosher, of vegetarian status
30
Q

what are the types of rennet?

A
  1. animal rennet
  2. microbial (vegetarian) rennet
  3. fermentation produced chymosin
  4. chy-max
  5. vegetable or thistle rennet
31
Q

what enzymes are present in thistle rennet?

A
  1. cyprosin and cardosin (from cardoon)
  2. stinging nettle (from urtica)
  3. papain (from papaya)
  4. bromelin (from pineapple)
  5. ficin (from fig trees)
32
Q

why would a cheesemaker choose to use gaots milk for cheese coagulated with thistle rennet?

A

interaction between the rennet and the protein chains in cows milk tends to create excessive bitterness

33
Q

what are the 6 major functions of salt in cheesemaking?

A
  1. moisture control
  2. rind formation
  3. lactic acid production
  4. texture development
  5. microbiological control
  6. flavor development
34
Q

how does salt help with moisture control?

A

it binds to the water in the curd

35
Q

how does salt help with rind formation?

A

surface of cheese dries out and forms a rind
important for surface ripened cheeses (brie and camembert)

36
Q

how does salt help with lactic acid production?

A

momentarily halts the work of starter cultures, slowing fermentation

37
Q

how does salt help with texture development?

A

water trapped in the curd diffuses into the casein, resulting in a change from moist curd to a drier, more mellow curd

38
Q

how does salt help with microbial control?

A

higher moisture content means higher risk for contamination

39
Q

how does salt help with flavor enhancement?

A

allows the right activity to happen that leads to flavor an aroma compounds to be released

40
Q

what ways do cheesemakers use salt?

A
  1. dry salting before pressing
  2. dry salting after pressing (rind application)
  3. brine soaked
  4. brine preserved
41
Q

why would a cheesemaker dry salt the curds before pressing?

A
  1. it creates a brine with the moisture in the curd then is absorbed
  2. used for cheddar and blues
42
Q

why would a cheesemaker dry salt a cheese after pressing?

A

rind formation

43
Q

why would a cheesemaker brine soak their cheese?

A
  1. the salt draws out and replaces the why left over in the cheese
  2. used for gouda and havarti
44
Q

why would a cheesemaker use brine preservation?

A
  1. using a salt brine of 16% keeps the cheese moist without loosing flavor
  2. preserves with microbiological control
  3. used for feta and halloumi
45
Q

what forms of salt are used in cheesemaking?

A
  1. sea salt: naturally occuring, high mineral count
  2. potassium chloride: chemical substitute for NaCl
46
Q

why would a cheesemaker add lipases to their cheese?

A

the lipase naturally found in milk have been damaged or deactivated by pasteurization

47
Q

what are the types of lipase?

A
  1. calf lipase
  2. kid lipase
  3. lamb lipase
  4. microbial lipase
48
Q

what flavors/aromas would you expect from a cheese made with calf lipase?

A
  1. delicate and piquant flavor
  2. pleasant butter scent, slightly spicy
49
Q

what flavors/aromas would you expect from a cheese made with kid lipase?

A
  1. strong, sharp, or piquant flavors
  2. a well perceivable and persistent scent, slightly spicy
50
Q

what flavors/aromas would you expect from a cheese made with lamb lipase?

A
  1. strong and marked traditional flavor like in pecorino romano, spicy
  2. good persistent scent
51
Q

why would a cheesemaker add calcium chloride (CaCl) to their cheese?

A

acts as a strengthener during the coagulation step
the legal limit is 0.02%

52
Q

what are some common pathogenic microorganisms related to dairy?

A

E. coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes

53
Q

what organism is used to measure pasteurization?

A

C. burnetii

54
Q

what are some unintended effects of pasteurization?

A
  1. increases acidity
  2. causes precipitation of calcium phosphate
  3. denatures proteins
  4. causes changes to casein micelle

ACS CCP - Murray’s Textbook (22 decks)

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