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ACS CCP - Best Practice Guide For Cheesemakers > Ch 6 Cheesemaking > Flashcards

Ch 6 Cheesemaking Flashcards

1
Q

What will be the determining factor in final cheese yield?

A

The amount and ratio of milk solids (protein and fat)

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2
Q

What factors can influence an animals milk yield?

A
  • stage of lactation
  • nutritional condition
  • species/breed
  • overall health
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3
Q

What standards must raw milk meet (in general terms) for cheesemaking?

A

Free of antibiotics

Meet the regulatory limits on somatic cell count and bacterial counts

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4
Q

What feed can lead to off flavors in cheese, especially if eaten close to the time of milking

A

Silage
Wild onions
Other byproduct feed

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5
Q

What can be passed on to the milk if silage was fed to the animal?

A

Thermoduric bacteria (streptococcus and lactobacillius) and spore forming bacteria (bacillus and clostridium)

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6
Q

What impact can thermoduric bacteria have on cheese?

A

Can cause late gas blowing or unwanted gas production

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7
Q

Scientifically speaking, how much can pasteurization reduce microbial populations?

A

Five log reduction for all major pathogens of concern. Ex: listeria of 1,000,000 down to 10

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8
Q

What is the principal of pasteurization?

A

That each particle of milk be heated to a specific temperature for a specific time

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9
Q

What is cut in/cut out?

A

The forward flow of raw milk (cut in) into a HTST pasteurization mechanism vs the diversion of milk (cut out) when there is an issue with the pasteurizer

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10
Q

What is a Bactofuge?

A

A milk separator designed to remove bacteria or spores from milk, usually installed inline with a pasteurizer

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11
Q

How does one test to see if pasteurization was successfully completed?

A

Phosphatase testing

note that this can reappear in pasteurized milk if too much time has elapsed since pasteurization

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12
Q

What are some specific varieties of cheese that are legally mandated to use pasteurized milk, other than the soft cheeses due to the 60 day aging rule?

A

Monterey Jack
Munster
Mozzarella

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13
Q

Higher or lower? Which pH in cheese will lead to greater risk of pathogenic bacteria?

A

Higher

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14
Q

What role do starter cultures play in cheesemaking?

A

-convert lactose into lactic acid (preparation for curd formation)
- releases enzymes which impact proteolysis and lipolysis (flavor)
- impact on elasticity
- may produce gas which can give open texture

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15
Q

What is the OPTIMAL growth range for Mesophilic bacteria?

A

86-104F

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16
Q

What is the OPTIMAL temperature range for Thermophilic bacteria?

A

98-113F

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17
Q

Which are more sensitive to salt; Mesophilic or Thermophilic cultures?

A

Thermophilic

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18
Q

Which tend to have less of an impact during the aging of the cheese, Mesophilic or Thermophilic?

A

Thermophilic

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19
Q

Which cultures can help protect from slow acid production due to overheating of the vat?

A

Thermophilic

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20
Q

What are NSLAB?

A

Non starter lactic acid bacteria

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21
Q

If using direct vat set cultures and you’re not able to use the entire lot, how should the cultures be added?

A

Dissolve the whole batch in milk to ensure that the full blend of cultures is used.

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22
Q

How are direct vat set cultures stored?

A

Frozen

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23
Q

Which are less expensive, bulk set or direct vat set cultures?

A

Bulk set

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24
Q

Which produces more consistent results: direct set or bulk set cultures?

A

Direct set

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25
Q

Which has the higher risk of bacteriophage contamination: direct set or bulk cultures?

A

Bulk

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26
Q

What is an easy way to help reduce the risk of bacteriophage?

A

Rotate the cultures used in cheese; since phages are strain specific, eliminating a particular strain-even if only for a few days- can have an impact

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27
Q

How do you know if there has been a bacteriophage attack?

A

Initial acid production is slowed or stops altogether in cheese production

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28
Q

When receiving direct vat set cultures, what should you look for?

A

Product should be packed with dry ice

Should be free flowing; not clumpy (indicates temp abuse)

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29
Q

What ruminant milk types have a “buffering” effect, causing the pH to naturally rise?

A

Sheep and Water Buffalo

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30
Q

What are some examples of cheeses that are directly acidified?

A

Ricotta
Mozzarella
Paneer

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31
Q

What cultures are added to cheese to impact flavor development and texture

A

Adjunct or secondary cultures

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32
Q

What are Listex and Holbac?

A

Two protective cultures, designed to target specific pathogenic bacteria

New Science-may become more important in future of cheesemaking

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33
Q

What type of annatto is used in cheesemaking?

A

Water soluble

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34
Q

What is a drawback to using annatto in cheesemaking?

A

Can cause pinking when exposed to light

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35
Q

How does the addition of calcium chloride affect cheese?

A

Increase in curd firmness

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36
Q

What are the types of rennet?

A
  1. Animal “traditional”
  2. Fermentation Produced Chymosin FPC
  3. Microbial - produced from molds/yeasts
  4. Vegetable - cardoon thistle
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37
Q

_______ is the stage between culture addition and coagulant addition.

A

Ripening

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38
Q

How long is the ripening stage?

A

30-90 minutes, depending on cheese produced

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39
Q

What is the purpose of ripening?

A

Starter bacteria will reconstitute (if dried) or thaw (if frozen) and begin to convert lactose into lactic acid.

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40
Q

What happens during ripening?

A

Lactic acid bacterial growth will start small but will increase as they acclimate to the milk.

The time when the pH changes is when rennet enzymes are added

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41
Q

What is the set temperature for most cheeses?

A

86-96F

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42
Q

What is the set temperature?

A

The initial temperature milk is brought to, raw or pasteurized, before coagulation

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43
Q

Why is ripening important?

A

It gives time for more lactic acid bacteria have time to reproduce, leading to a faster acid production throughout the cheesemaking process

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44
Q

What would happen if you were using a higher temperature during ripening?

A
  • Shorter coagulation time
  • too high, May inactivate and have no coagulation
  • may lead to tough, rubbery curd
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45
Q

How should coagulants be added to milk?

A

Dissolved in cool water (40-50F) and stirred

As soon as the coagulant is added, STOP stirring! Don’t want to break up the curd as it’s forming

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46
Q

Single strength rennet is defined in the US as:

A

1:15,000 basis

1 unit of rennet will coagulate 15,000 units of milk

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47
Q

Milk from animals with mastitis leads to milk with a _______ pH

A

Higher (more alkaline )

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48
Q

How is casein affected when using milk with high somatic cell counts?

A

Break down of casein and slow coagulation

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49
Q

What is flocculation?

A

The initial step of coagulation where particles suspended in the solution begin to form flakes (flocs)

50
Q

What is a standard set time?

A

The amount of time the cheesemaker has determined needs to elapse during the coagulation phase before curd is to be cut

51
Q

If coagulating a cheese through heat (as in ricotta) what can be added to help with curd formation?

A

Acid - enables the cheese to coagulate at a lower temp and risk a “burnt” taste due to excessive heat

52
Q

If a cheese has been coagulated using an enzyme method, how should the coagulum be cut and treated?

A

Cut into small pieces, heated, pressed

53
Q

If a cheese has been coagulated using a heat set method, how should the coagulum be cut and treated?

A

Scooped from the vat and formed into molds

54
Q

If a cheese has been coagulated using an acid set method, how should the coagulum be cut and treated?

A

May be put into bags to drain

55
Q

What are possible outcomes if the coagulum is too weak when cut?

A

Curd will shatter, resulting in loss of fat and protein to the whey; loss of yield

Lower moisture content

56
Q

What are possible outcomes if the coagulum is too firm when cut?

A

Higher moisture content as the curd cannot contract properly to expel whey

Possible over acidification

57
Q

What tools are used for cutting curd?

A

Harp (vertical and horizontal)

Knife

Ladle/dipper

58
Q

What is healing?

A

Allowing the cut curds to sit, without stirring, for up to 10 minutes after cutting.

59
Q

Why is the healing of cheese important?

A

Curds are fragile just after cutting; allowing them to sit gives helps the edges of the curd to set and develop

60
Q

When would cheese not be healed?

A

If using an automated or round vat where cutting can take up to 10 minutes. Healing may cause an unwanted knitting of curd.

61
Q

What is the purpose of cooking and stirring cut curds?

A

Whey removal

62
Q

When cooking curd, how should the heat be applied?

A

Want to achieve 40% of the increase in temperature within the first half of the cooking time with the remaining 60% in the later half.

Essentially, slower warming at the beginning with higher temps at the end. About 10-12F per 30 minutes

63
Q

What are reasons to wash curds?

A
  • aid in achieving cooking/cooling temp
  • removal of lactose, acidity
  • texture (think cold water w/ Colby)
64
Q

What cheeses are washed/cooked curd?

A

Continental styles (Gouda, Havarti, etc)

Monterey Jack, Colby

65
Q

What is the temperature of water used for continental cheeses? Colby/Monterey Jack?

A

Continental-warm at the beginning of cook time

Colby-cool at the end of cook time

66
Q

How can whey be drained away from the curds?

A
  • By pump, directly into molds
  • by ladle
  • direct opening of valve on vat
67
Q

What is the purpose of knitting curds?

A

More whey removal

68
Q

What are the three ways that curd can be knitted?

A
  • in the vat (cheddars)
  • in a press (Goudas)
  • in a draining hoop (blues)
69
Q

What are two types of milling cheese?

A
  1. Peg milling - tears curd apart
  2. Cutting mill - cuts curd with knives/blades

Type of mill used will impact fat and moisture retention

70
Q

What types of salt are traditionally used in cheese making?

A
  • cheese salt (ultra fine ground, non-iodized rock salt)
  • kosher salt
71
Q

What types of salt SHOULD NOT be used for cheese?

A
  • iodized salt
  • coarse grain salt
  • unrefined sea salt
  • solar salt
72
Q

What are the three ways that salt can be added to cheese?

A

Dry salting BEFORE pressing
Dry salting AFTER pressing (surface rubbed)
Brining

73
Q

How should salt be added if dry salting?

A

In increments, stirring well and allowing about 5 minutes between each addition

74
Q

What controls the thickness of a natural rind cheese?

A

The humidity and temperature within the aging chamber

75
Q

What should the salt content of a brine be?

A

About 23%. The brine should also be acidified to be the same pH as the cheese

76
Q

What can be added to a brine to keep rind defects from forming?

A

Calcium Chloride; want it to match the amount of calcium in the cheese

77
Q

What can be added to a brine to keep rind defects from forming?

A

Calcium Chloride; want it to match the amount of calcium in the cheese

78
Q

Why is salt added differently between hard cheeses and soft cheeses?

A

Salt inhibits bacterial growth and acid development. With soft cheeses, you need the initial pH to be more acidic; these cheeses are salted AFTER they have been fermented overnight and achieve the desired pH.

79
Q

What is one major difference between hard and soft cheeses in regards to salt?

A

When the salt is added to the cheese. Soft cheeses normally salted the following day after shaping

80
Q

What can influence rind development?

A
  • temperature
  • humidity
  • airflow
  • cheese composition
81
Q

Which cheese aging environment inherently is a high risk for pathogen contamination and growth?

A

Soft and mold ripened cheeses (both blue and white mold)

82
Q

At What temperature are hard cheeses best aged?

A

46-64F

83
Q

At what temperature should bacterial washed cheese be held?

A

53-57F

84
Q

At what pH do smear ripened cheeses start out?

A

Around 4.75-4.9; will increase as the cheese ages

85
Q

What is the temperature range needed for aging alpine style cheeses?

A

57-75F with 80-85% humidity

The warmer the room and the time in the warmer room, will help to determine the size of the eyes within the body. Warmer=larger eyes

86
Q

How should wood boards used for aging be cleaned?

A
  • pressure washed and scrubbed with 140F chlorinated alkaline solution in water
  • rinse with 140F
  • sanitized with either 200ppm chlorine solution or 10% hydrogen peroxide solution
  • air dried and kept clean and quarantined until use
  • can dry in kilns as well
87
Q

Is there a legal requirement for cheese mite presence in cheese

A

No, but the FDA suggests that having more than 6 mites per square inch of cheese surface could be grounds for regulatory action

88
Q

How can cheese mites enter a facility?

A
  • on workers clothes (most common spread)
  • outside materials
  • via air currents
89
Q

What is a way to mitigate cheese mites?

A

All workers in aging areas should use new uniforms, especially when moving from space to space

90
Q

How long does it take a generation of cheese mites to reach adulthood and reproducing?

A

10 days.

Adults can live 2-5 months

91
Q

At what temperatures do cheese mites grow best?

A

42- 86F

92
Q

Other than temperature, what is another option to reduce cheese mite growth?

A

Diatomaceous earth; rubbed and brushed on the surface

93
Q

What temperature inhibits cheese mite growth?

A

35-41F. However, this range is not ideal for aging of natural rind cheeses and will significantly slow ripening

94
Q

What can affect how thick or tough a rind will develop on cheese?

A
  • the brining process
  • oil and/or salt rubs
  • temp/humidity of the aging room
95
Q

How does a salt rub on the surface of the cheese affect rind growth?

A
  • dehydrates surface
  • creates a barrier that influences microflora as the rind will be high in salt and low in moisture
96
Q

What can affect how smear ripened cheeses rind develops?

A
  • The temperature and humidity of the aging room
  • the moisture and pH level of the cheese will greatly determine the time needed to ripen
97
Q

At what temperature will the aging process slow?

A

52F

98
Q

When aging smear ripened cheeses, why is pH so important?

A

The pH of the brine used should be at the same pH as the cheese.
- if higher than the cheese, can breakdown proteins on the surface, causing a weak rind.
- need it to be a hospitable pH for B. linens growth

99
Q

What are some issues that can occur during rind development?

A
  • undesired flora
  • mechanical splits in the rind
  • migration of calcium phosphate from the cheese to the surface (causes off flavor and cardboard texture)
100
Q

What causes calcium phosphate to leach from the cheese to the surface?

A

Poor aging room temp control

101
Q

When aging cheese, what is the ideal condition (in general) for aging rooms?

A

Should be kept consistent for temp and humidity, gradually decreasing as the rind develops

102
Q

What effect does bandaging a cheese have on the cheese body?

A

Will result in a drier, flakier body. Usually done on cheddars

103
Q

How is flavor impacted by bandaging a cheese?

A

The molds and/or mites attack the fats in the bandage of the cheese rather than the cheese body itself

104
Q

What fats are generally used in bandaged cheese?

A

Bacon fat or lard

105
Q

How is affinage carried out with bandaged cheeses?

A

-mold growth begins in about 1 month
- should be brushed away from the surface of the cheese to encourage even mold growth and remove mites. Don’t use circular strokes as it digs into the body.
- recommended to brush at least once, every other week

106
Q

How should cheese brushes be cleaned?

A
  • cleaned with chlorinated alkaline cleaner
  • sanitized with either chlorine, PAA, or iodine based sanitizer
  • air dry
  • can also boil or use a dishwasher with sanitizing option
  • Deptil Acid San is used for soaking of brushes
107
Q

Why is cheese waxed?

A
  • create mold barrier
  • reduce moisture loss
  • make cheese attractive and easier to handle
108
Q

Why use paraffin wax?

A

Provides good CO2 permeability; flexible

109
Q

At what temperature should paraffin be heated to when coating cheese?

A

Initial dip at 225-240F to flash off any surface moisture or unwanted bacteria/molds

Following dips at 160-180 until desired thickness achieved

110
Q

What is the usual coating for goudas?

A

PVA (polyvinyl acetate)
- addition of natamycin (mold inhibitor) allows for low maintenance aging

111
Q

What happens to the rinds of cheese that have been vacuumed packed?

A

Nothing. The cheese will remain as it was packaged

Only faulting packaging will result in mold

112
Q

What are characteristics of a cheese for successful vacuum packing?

A

Cheese needs to be drier; must have the legal composition as outlined by the CFR prior to being sealed.

Any excess whey present in the cheese will pool within the package, causing calcium lactate to form.

113
Q

What type of packaging is used on Swiss cheese?

A

Non barrier films as they allow oxygen into the package. Important as these cheeses develop carbon dioxide during aging.

114
Q

Which ages better: cuts or whole pieces?

A

Whole

115
Q

What pathogen can be a risk for vacuum packed cheeses due to its anaerobic environment?

A

Clostridium botulinum

116
Q

What affect does vegetal ash have on cheese?

A

Decreases the acidity on the surface of the cheese, allowing white mold to develop earlier in the aging process.

117
Q

According to the FDA’s 21 CFR 101.100, what is a processing aid?

A

A substance added to food for technical or functional effect during processing but are present in the finished food at such insignificant levels and have no technical or functional effect.

118
Q

Are processing aids required on ingredient labels by the FDA?

A

No

119
Q

What does GRAS stand for?

A

Generally Regarded as Safe

120
Q

Why are ash ripened cheeses wrapped in paper rather than wax or plastic?

A

Wax and plastic would cut off oxygen supply to the cheese, killing molds and create excess moisture.

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

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