Ch. 1: Raw Materials of Cheese - Questions

Question 1

how much fat is in partially skimmed milk?

Answer 1

1.5%-1.8% fat

Question 2

how much fat is in skim milk?

Answer 2

between 0-0.5% fat, average of 0.1

Question 3

when is lambing season?

Answer 3

January to May and through autumn

Question 4

how much milk does a sheep produce per year?

Answer 4

400 to 1100 pounds

Question 5

when is kidding season?

Answer 5

late August to early January

Question 6

name the milk types from lowest to highest fat

Answer 6

goat, cow, sheep, buffalo

Question 7

name the milk types from lowest to highest protein

Answer 7

sheep, cow, goat, buffalo

Question 8

how long is a cow’s lactation period?

Answer 8

305 day lactation period

Question 9

how long is a goat’s lactation period?

Answer 9

280 day lactation period

Question 10

how long is a sheep’s lactation period?

Answer 10

245 day lactation period

Question 11

how often are animals typically milked?

Answer 11

twice a day

Question 12

how does milking time effect the milk quality?

Answer 12

morning milk is lower in fat vs afternoon milk

Question 13

how does mastitis effect the milk of the infected animal?

Answer 13

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

Question 14

what are the 4 primary functions of cultures in cheesemaking?

Answer 14

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

Question 15

why would a cheesemaker use cultures from previous milkings?

Answer 15

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

Question 16

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

Answer 16

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

Question 17

what styles of cheeses use mesophilic cultures?

Answer 17

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

Question 18

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

Answer 18

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

Question 19

what styles of cheese use thermophilic cultures?

Answer 19

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

Question 20

why would a cheesemaker choose to preserve natural cultures?

Answer 20

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

Question 21

why would a cheesemaker choose to avoid natural cultures?

Answer 21

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

Question 22

what are the sources of cultures?

Answer 22

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)

Question 23

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

Answer 23

gives makers control over the amounts and types developed

Question 24

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

Answer 24

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

Question 25

what is the advantage of using bulk set cultures?

Answer 25

1. prepared fresh daily 2. replacement for mother cultures

Question 26

what is the advantage of using house cultures?

Answer 26

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

Question 27

what is the ideal storage temperature for cultures?

Answer 27

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

Question 28

where is microbial rennet derived from?

Answer 28

a mold called Rhizomucor miehei

Question 29

what is the advantage of using fermentation produced chymosin?

Answer 29

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

Question 30

what are the types of rennet?

Answer 30

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

Question 31

what enzymes are present in thistle rennet?

Answer 31

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

Question 32

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

Answer 32

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

Question 33

what are the 6 major functions of salt in cheesemaking?

Answer 33

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

Question 34

how does salt help with **moisture control**?

Answer 34

it binds to the water in the curd

Question 35

how does salt help with **rind formation**?

Answer 35

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

Question 36

how does salt help with **lactic acid production**?

Answer 36

momentarily halts the work of starter cultures, slowing fermentation

Question 37

how does salt help with **texture development**?

Answer 37

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

Question 38

how does salt help with **microbial control**?

Answer 38

higher moisture content means higher risk for contamination

Question 39

how does salt help with **flavor enhancement**?

Answer 39

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

Question 40

what ways do cheesemakers use salt?

Answer 40

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

Question 41

why would a cheesemaker dry salt the curds **before** pressing?

Answer 41

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

Question 42

why would a cheesemaker dry salt a cheese **after** pressing?

Answer 42

rind formation

Question 43

why would a cheesemaker brine soak their cheese?

Answer 43

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

Question 44

why would a cheesemaker use brine preservation?

Answer 44

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

Question 45

what forms of salt are used in cheesemaking?

Answer 45

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

Question 46

why would a cheesemaker add lipases to their cheese?

Answer 46

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

Question 47

what are the types of lipase?

Answer 47

1. calf lipase 2. kid lipase 3. lamb lipase 4. microbial lipase

Question 48

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

Answer 48

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

Question 49

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

Answer 49

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

Question 50

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

Answer 50

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

Question 51

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

Answer 51

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

Question 52

what are some common pathogenic microorganisms related to dairy?

Answer 52

E. coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes

Question 53

what organism is used to measure pasteurization?

Answer 53

C. burnetii

Question 54

what are some unintended effects of pasteurization?

Answer 54

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