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ACS CCP - Best Practice Guide For Cheesemakers > Ch 5 Definitions and Classifications of Cheese > Flashcards

Ch 5 Definitions and Classifications of Cheese Flashcards

1
Q

How many cheeses or cheese products are outlined in the 21 CFR 133

A

72

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2
Q

Why did the federal government set moisture and fat levels for cheese

A

To ensure that consumers will receive a minimum amount of solids

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3
Q

How are cheeses identified in the CFR?

A
  • by name
  • by moisture content
  • by fat in dry matter
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4
Q

What is the technology clause in regards to the CFR?

A

In regards to production methods, “or by any other procedure which produces a finished cheese having the same physical and chemical properties “

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5
Q

What is Fat on an As Is Basis?

A

Expression of fat as a percentage of the cheese as a whole rather than just the solids, which is FDM/FDB

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6
Q

Define artisan

A

Produced primarily by hand in small batches, with particular attention paid to the cheese makers art, thus using little mechanization as possible in the production of the cheese.

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7
Q

Define farmstead

A

Must be made with milk from the farmer’s own herd/flock, on the farm where the animals are milked. Milk for production of cheese cannot be obtained from any outside source

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8
Q

Define specialty

A

A cheese of limited production, with particular attention paid to natural flavor and texture profiles

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9
Q

How many categories are judged in the ACS competition?

A

20

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10
Q

Is there a standard of identity for blended milk cheeses in the CFR?

A

No

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11
Q

What is the aging requirement for cheeses made with unpasteurized milk?

A

60 day minimum at no less than 35F

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12
Q

How are Acid Coagulated or lactic cheeses produced?

A

The addition of acid is added to the milk, allowing the pH to drop below 4.6.

The acidic nature alters the calcium phosphate (glue) within the casein micelle, allowing them to coagulate

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13
Q

What are some examples of lactic set cheeses?

A

Fromage blanc

Chèvre

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14
Q

What is the shelf life of acid set cheeses

A

Short, usually just a few weeks but can be extended if frozen

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15
Q

If a cheese is coagulated by acid and heat, what temperature is the milk/whey/blend heated to?

A

At least 176F for at least 5 minutes

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16
Q

If coagulating with heat and acid, what is the final pH the mixture reaches

A

Around 5

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17
Q

What are examples of cheeses coagulated by heat/acid methods?

A

Ricotta
Paneer
Queso Blanco

18
Q

How are heat/acid cheeses coagulated?

A

Milk/whey heated to 176F, which unfolds “denatures” the casein, allowing it to bind to other casein micelles and form curd

19
Q

How would you describe the texture of curds made from heat/acid coagulation methods?

A

Small, fragile

20
Q

What are the three coagulation methods for cheese?

A

Acid
Heat/Acid
Rennet

21
Q

What is “mucor miehei”?

A

A microbe that is used to produce enzymes that in turn make microbial rennet

22
Q

How does rennet coagulate cheese?

A

The enzymes in the rennet cleave the kappa casein, allowing it to connect with other micelles and for curd

23
Q

What are examples of rennet coagulated cheeses?

A

Brie
Cheddar
Gouda
Brick

24
Q

What are fresh or unripened cheeses?

A

Unaged cheeses with a short shelf life

25
Q

On average, what is the moisture content of fresh/unripened cheeses?

A

40-80%

26
Q

What type of milk is used when making fresh/unripened cheeses

A

Must be pasteurized as it is aged less than 60 days

27
Q

What are surface mold ripened cheeses?

A

Cheeses that mature and age from the outside in

28
Q

How do fresh and surface ripened cheeses differ?

A

Start off in the same method, but molds/yeasts/surface ripening bacteria are added to the milk

29
Q

On average, what is the moisture % of surface ripened cheeses?

A

36-58%

30
Q

What about surface ripened cheeses makes them more susceptible to pathogens?

A

As the cheese ages, the pH increases as well as the water activity, making it a more suitable environment for pathogenic bacteria

31
Q

What are examples of surface ripened cheese?

A

Brie and Camembert

32
Q

What are internal mold ripened cheeses?

A

Cheeses that have the addition of bacteria from the penicillin family in order to create blue veining in the cheese

33
Q

What effect does penicillin Roqueforti have on the final flavor of a cheese?

A

The lipolytic enzymes that it creates free fatty acids, contributing to the unique flavors of the cheese

34
Q

On average, what is the moisture content of internal-mold ripened cheeses?

A

No less than 46%

35
Q

What two strains are used in internal-mold ripened cheese?

A

Penicillin Roqueforti
Penicillin Glaucum

36
Q

What are surface bacteria ripened cheeses?

A

Cheeses that have been washed during aging, allowing the bacteria to thrive and impart flavor as well as color.

37
Q

What are examples of smear ripened cheeses?

A

Beaufort
Munster
Brick
Limburger
Gruyère
Tilister

38
Q

What are internal bacteria ripened cheeses?

A

Range of textured cheese from semi-soft to hard; includes cheddar and Swiss types

39
Q

What are some characteristics of internal bacteria ripened cheeses?

A

Usually stable pH throughout ripening and generally lower in moisture

40
Q

What are some examples of internal bacteria ripened cheeses?

A

Cheddar
Provolone
Swiss

41
Q

What is the Cheese Safety Wedge?

A

Created by the Specialist Cheesemaker Association, it shows the risk of microbiological hazards in relation to the type of cheese with category A being at the least risk (hard, ripened for months) at the outer ring of the wedge and Category D posing the greatest risk (at the center of the wedge

42
Q

What are the categories of the Cheese Safety Wedge?

A

A: hard cheese, aged more than 60 days
B: Acid Territorial, aged less than 60 days
C: semi soft, Dutch style
D: mold ripened, soft cheese
E: products that shouldn’t be made (not pictured on the cheese wedge)

ACS CCP - Best Practice Guide For Cheesemakers (9 decks)

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