Chapter 11 Cheese Flashcards
Cheese is classified by the ____
Moisture Content
The FDA definition of cheese
A product made from the solid portion of any milk with an acid or enzyme added, then aged or ripened
Moisture content of fresh cheese
> 80%
Give some examples of fresh cheese
Cottage cheese, cream cheese, ricotta, feta
Moisture content of soft cheese
50-75%
Give an example of a soft cheese
Brie, hispanic cheeses
Moisture content of semi-hard cheese
40-50%
Some examples of semi-hard cheeses
Gouda, gorgonzola
Moisture content of hard cheeses
30-40%
Give some examples of hard cheeses
Cheddar, swiss
Moisture content of very hard cheese
30%
Give some examples of a very hard cheese
Parmesan, romano
Fat in cheese provides ____, ______, & ______.
Satiety, flavor, and texture
Protein in cheese has a high ________, and has ______ amino acids available
Biological value (BV); All
Cheeses are high/low in vitamins because _____
Low; most drained off with the moisture
Minerals in milk
Calcium, phosphorus, and zinc
1 pound of cheese = _____ gallons of milk
1 gallon
1 oz cheese = ___calories
100 calories
1 oz cheese = ____ grams of fat
9 grams of fat
Reducing fat in cheese makes it _____
Rubbery
The five basic common steps in cheese making
Milk selection, coagulation, curd treatment, curing, ripening.
The four steps to curd treatment
Cutting, heat it, salt it, knitting
How long cam you ripen cheese?
4 weeks to 2 years
He most common enzyme in milk
Renin
With acid present, there is less _____
Calcium
What is internal ripening?
Bacteria is injected directly into the cheese
What is external ripening?
Bacteria is put on the outside of the cheese
Name an all-whey cheese
Ricotta
There is ____ in whey
Lactose
Whey is low in _____ and rich in _____
Fat, nutrients
Processed cheese is made by (1). To get a processed cheese food you add (2). To get a processed cheese spread you add (3)
1) grind, blend, pasteurize, and emulsify
2) milk and or whey solids
3) moisture and optional additions like milk solids, sweetening agents, starch, veg gums
Is cheese gradin voluntary or involuntary?
Voluntary
Are there federal standards for moisture/milk fat?
Yes
Shredability
Increases surface area and meltability
Meltability
From high fat and high moisture
Oiling off
Free fat that floats (like pizza)
Blistering
Bubbles on top. Larger bubbles = older/more aged cheese
What temp should you cook cheese? Time?
Low heat and short time
Fresh cheese has more _____
Lactose
Browning
Want it brown but only so much because itll become rubbery
Stretchability
Long stretchy strands
Three ways to store cheese
Dry storage, refrigeration, frozen
