Chapter 1 Flashcards
In general, what is the fat content of whole milk cheeses?
45-50% fat content
Fat content % of double crème cheeses?
60-75%
Fat content of triple crème cheeses?
75% or more
What terms are used to describe the fat content of cheese (packaging, etc)
- butterfat content
-FDM ( Fat in Dry Matter)
-FDB (Fat on a dry basis)
What percentage of milk is composed of water?
87%
What makes cheese a better nutritious option over liquid milk?
It is a concentrated form of liquid milk but as a lot of the lactose sugar has been converted into lactic acid or broken down through aging, it is much easier to digest.
What amino acid commonly found in aged cheeses, can provide the “feel good” feeling associated with dopamine and other neurotransmitters?
Tyrosine
How can one alleviate cholesterol concerns with cheese?
Avoid eating large amounts
Eat as part of a balanced diet
Which cheese types will have very little residual lactose at the end of cheese making?
Aged cheeses (converted to lactic acid during ripening and the cheese making process)
What is farmstead cheese making?
Milk production and cheese making happens on the same farm
What are some elements of artisanal cheese making?
- animal husbandry and welfare (no antibiotics in cheese milk)
- sense of terroir
- seasonality, regional differentiation
-single milk, farmstead or local production - minimal milk manipulation
- traditional recipe; hand manufactured
-aging, ripening done with natural or nonsynthetic methods/ingredients
What is CLA?
Conjugated lineoleic acid
An antioxidant/nutrient found in the milk of grass fed animals
How the the butterfat % of a cheese measured?
based off of the finished cheese and the % of their solid materials, NOT the total weight
Ex: a denser cheese with a lower butterfat % may actually be higher in fat per serving due to less moisture
