Ch 2: Cheesemaking - Questions

Question 1

define cheesemaking

Answer 1

fluid milk, with the help of cultures and rennet, transforms from liquid to curds and whey

Question 2

approximately how much milk goes into 1 pound of cheese?

Answer 2

10 pounds of milk

Question 3

what is one downside to using a milk pump for transport?

Answer 3

it can damage the delicate fat membranes

Question 4

what are the 8 steps to cheesemaking

Answer 4

1. coagulation
2. cutting
3. cooking
4. draining
5. knitting
6. pressing
7. salting
8. special applications

Question 5

what are the steps to coagulation?

Answer 5

1. heat the milk to 90F-100F
2. add starter cultures
3. allow the starter cultures to ripen (at most 60min)

Question 6

what happens during acid set cheese coagulation?

Answer 6

1. acidification occurs over a long period of time (5 to 24+ hours)
2. lactic acid dissolves calcium phosphate
3. protein micelles break apart
4. protein chains break off and re-bond to each other end to end
5. fat globules and starter cultures are trapped in a lose meshwork of curd

Question 7

what happens during rennet set cheese coagulation?

Answer 7

1. rennet cuts protein at the exact same spot on each protein
2. kappa caseins become more attracted and bond together
3. the chains change polarity and attach to each other
4. the fat globules are trapped inside the protein structure

Question 8

what is the curd size for fresh or bloomy cheese?

Answer 8

stirred, ladle sized curd

Question 9

what is the curd size for washed rind cheese?

Answer 9

walnut sized curds

Question 10

what is the curd size for natural rind cheese?

Answer 10

hazelnut sized curds

Question 11

what is the curd size for cheddar cheese?

Answer 11

pea sized curd

Question 12

what is the curd size for alpine or grana cheese?

Answer 12

rice sized curd

Question 13

what is the cook temp for fresh or bloomy cheese?

Answer 13

75F max

Question 14

what is the cook temp for washed rind cheese?

Answer 14

75F to 90F

Question 15

what is the cook temp for natural rind, semi-soft, or washed curd cheese?

Answer 15

90F to 100F

Question 16

what is the cook temp for cheddar cheese?

Answer 16

100F to 105F

Question 17

what is the cook temp for alpine cheese?

Answer 17

105F to 115F

Question 18

what is the cook temp for grana cheese?

Answer 18

115F to 125F

Question 19

why is timing important for draining curds?

Answer 19

any leftover whey will continue to acidify the curd, decreasing calcium phosphate

Question 20

what does washing the curd do?

Answer 20

decreases lactose content, which stops acidification and creates a sweeter cheese

Question 21

what is the optimal temperature for knitting?

Answer 21

75F

Question 22

why would a cheesemaker choose to use ash on his cheese?

Answer 22

1. helps to dry the outside of the cheese
2. the alkalinity of ash reduces the acidity of the cheese

Question 23

name some examples of secondary inoculation

Answer 23

1. blue cheese being pierced
2. spraying another round of mold onto a bloomy rind
3. washing a cheese with a smear