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CCP Study-Mastering Cheese > Chapter 3 > Flashcards

Chapter 3 Flashcards

1
Q

According to “Mastering Cheese”, what are the 9 developmental steps of cheesemaking

A
  • large format “commodity”
  • blue cheese
  • smoked
  • mixed milk
  • leaf wrapped
  • commodity cheese
  • vegetarian renneted cheese
  • monk or monastery cheese
  • bloomy rind
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2
Q

Historically, what steps were taken to be able to form large wheels of cheese?

A

-rennet coagulation (either by cutting the stomach into strips or a brine solution)
- cooking, pressing and salting.

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3
Q

Which was the first cheese to receive designation protection?

A

Roquefort in 1925

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4
Q

Where are the mold strains for Roquefort procured from, traditionally?

A

Mold from bread that was powderized

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5
Q

How was smoking cheese developed?

A

Multi purpose-used to keep warm while making cheese and keep pests away

Gamonedo and Idiazabal are two examples

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6
Q

Mixed milk cheeses

A

Smaller farms would combine milks from different animals to be able to have enough to merit cheese msking

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7
Q

Why was leaf wrapping of cheese used?

A

Protection during transport; added flavor.

Banon and Brin d’Amour are classic examples

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8
Q

Partial skimming

A

The removal of some cream from the milk in order to make butter.

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9
Q

What is cheddaring?

A

A method of “passive pressing”: repeated cutting, stacking, rotating of blocks of salted curds

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10
Q

What cheese innovations allowed for commodity blocks of cheese to be produced?

A

-partial skimming of milk
- milk used from 2-3 consecutive milkings (higher acidification)
-scalding
-pressing
-cheddaring
-salting of curds

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11
Q

Which group of people advanced the use of vegetarian rennet in cheesemaking?

A

Sephardic Jews in Iberia (western Spain/eastern Portugal)

Kosher diet

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12
Q

What area is the home of bloomy style cheeses?

A

Ile de France and Normandy

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13
Q

What about milk makes cheese possible?

A

It is an emulsion-all of the milks solids are not completely dissolved.

Essentially curds can be separated out from the whey.

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14
Q

What are the components of milk?

A

Water
Fat (butterfat)
Protein (casein)
Sugar (lactose)
Vitamins
Minerals

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15
Q

What is the percentage of water in milk?

A

80-87%

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16
Q

What is fat in regards to cheese?

A

It will become the integrated into the body of the cheese; will breakdown during aging into free fatty acids (lipolysis) and contribute to flavor

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17
Q

What form is fat in milk?

A

Globules which are emulsified in whey

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18
Q

What form does protein exist in milk?

A

Micelles

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19
Q

What are some amino acids that can form during proteolysis?

A

Tyrosine
Tryptophan
Lycine
Valine
Taurine

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20
Q

What is lipolysis?

A

The breakdown of fat triglycerides into fatty acids.

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21
Q

What is proteolysis?

A

The breakdown of proteins into amino acids

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22
Q

What role does lactose have in cheesemaking?

A

Acts as “the food” for bacteria, including starter cultures that will convert it to lactic acid

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23
Q

What are the two components of lactose

A

Glucose and galactose

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24
Q

What vitamins are in milk?

A

A
B1,2,3,6,12
D
E
K

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25
Q

What are the principle minerals in milk?

A

Calcium and Phosphorus (form of calcium phosphate)

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26
Q

What minerals are found in milk?

A

Calcium
Phosphorus
Sodium
Potassium
Magnesium
(Zinc, iron, manganese, copper -trace)

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27
Q

What % do vitamins and minerals make up of milk?

A

About 1%

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28
Q

What can affect the makeup of the milk (fat to protein ratio, % of solid content, etc)?

A

Seasonality
Lactation cycle

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29
Q

What is colostrum?

A

The beginning milk of the lactation cycle

Unsuitable for cheese production; doesn’t coagulate properly

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30
Q

In early lactation, how would you describe the milk consistency and makeup?

A

Milk will be higher in fat and protein and concentrated

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31
Q

In mid lactation, how would you describe the milk consistency and makeup?

A

Volume of milk will increase, but will be more diluted

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32
Q

In late lactation, how would you describe the milk consistency and makeup?

A

Volume of milk will decrease, but the milk will become more concentrated again

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33
Q

If you have a high concentration of fat and protein, you will end up with what type of cheese yield?

A

A high yield aka more cheese

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34
Q

How many times a day are animals usually milked?

A

Twice

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35
Q

Which has a lower fat content-the morning or evening milking?

A

Evening

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36
Q

In what ways can water affect cheesemaking?

A

Ground/melt (effect on grazing pastures)
Drinking water
Water used in brines

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37
Q

On average, how many units of milk are needed to produce 1 unit of cheese?

A

6-12

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38
Q

What is TMR

A

Total Mixed Ration

Composed of hay, grasses, flowers, legumes

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39
Q

What is silage?

A

Hay or plant fodder that has been stored in a silo

Not good for cheesemaking milk as it can produce off flavors due to fermentation of the hay

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40
Q

What are the 8 basic steps of cheesemaking?

A
  1. Setting the milk (acidification/coagulation)
  2. Cutting curds
  3. Cooking and Holding
  4. Dipping and Draining
  5. Knitting (curd fusion)
  6. Pressing
  7. Salting
  8. Special treatments/curing
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41
Q

If unable to make cheese with freshly gathered milk, what must be done before cheesemaking can begin?

A

Must be chilled (for food safety) and then reheated before making cheese

42
Q

In what ways can acidification begin with cheesemaking?

A

From a previous milking due to naturally occurring bacteria

Starter cultures

43
Q

Why use starter cultures over naturally occurring from ambient bacteria?

A

More consistent results

44
Q

What is the function of starter bacteria in cheesemaking?

A

Starter bacteria eat lactose, converting into lactic acid.
Once they die, releases enzymes which kickstart proteolysis and lipolysis

45
Q

During early cheesemaking steps, what measurable factor will influence and determine the final cheeses pH, moisture and mineral content?

A

The rate of acidification

TA-titratable acidity

46
Q

What are secondary cultures?

A

Cultures that are added after the initial acidification; can be applied directly to the forming curd or applied after the cheese is formed.

Provides unique flavors/textures

47
Q

What are the two main categories of starter cultures?

A

Mesophilic and Thermophilic

48
Q

What is the optimum temp range for mesophilic cultures?

A

Best at temps around body temperature 86-98F

49
Q

What is the optimum temperature for thermophilic cultures?

A

91-111F

Used for cooked curd cheeses (Gruyère, pasta fillata)

50
Q

What are the 7 main species of secondary cultures?

A

Propionibacterium
Geotrichum Candidum
Penicillium glaucum
Penicillium Roqueforti
Penicillium Camberti
Penicillium Candidum
Brevibacterium Linens

51
Q

This secondary culture give Swiss cheese it’s characteristic holes and flavor

A

Propionibacterium

52
Q

This secondary culture is a mold that acts like a yeast. Used in surface ripening for bloomy and some washed rind cheeses

A

Geotrichum candidum

“Brainy mold”

53
Q

One of the secondary cultures for blue cheeses, which imparts a green-blue hue

A

Penicillium glaucum

Used in Gorgonzola

54
Q

One of the secondary cultures for blue cheeses that imparts a deeper blue hue

A

Penicillium Roqueforti

55
Q

Secondary culture that is crucial for Camembert

A

Penicillium Camemberti

Will turn white when cheese is young and gray out as it ages.

56
Q

Secondary culture that stays white throughout the aging process

A

Penicillium Candidum

Used for bries

57
Q

Secondary culture used in many washed rind and Tomme style cheeses

A

Brevibacterium linens

58
Q

Secondary culture used in many washed rind and Tomme style cheeses

A

Brevibacterium linens

59
Q

What types of starter cultures are used in cooked curd and pasta filata style cheeses?

A

Thermophilic

60
Q

What are the two chemical reactions that make coagulation possible?

A
  1. The fermentation of lactic acid bacteria
  2. The clotting action of enzymes found in rennet
61
Q

What are the two enzymes in rennet?

A

Chymosin and Pepsin

62
Q

What are the types of rennet?

A
  • animal
  • microbial
  • vegetable
63
Q

What is the source of animal rennet?

A

The fourth stomach of young ruminants (abomasum)

64
Q

What is the source of vegetarian rennet?

A

Plants; most often the cardoon thistle

65
Q

How are microbial rennets made?

A

Synthesized in a lab by implanting genetic material into molds

66
Q

If using a rennet coagulant, about how long will it take for coagulation to occur?

A

30-60 minutes

*depends on recipes, temp and characteristics of the milk and coagulant type

67
Q

How long will acidification continue in cheesemaking?

A

Will continue until the lactic acid bacteria have died due to:
- too high acid level in the curds for them to thrive
- temp is no longer conducive to their growth
- run out of lactose to ferment

68
Q

How would you describe curds that were set solely by acid coagulation?

A

Less firm and elastic

More fragile and lead to a softer cheese (higher moisture content)

69
Q

What is going to determine the path that a newly formed cheese will take?

A

The acid level

70
Q

What is the main difference between Brie de Melun and Brie de Meaux?

A

Brie de Melun is an acid coagulated cheese where coagulation can take up to 18 hours.

Brie de Meaux uses rennet coagulation; curd formation in about 30 minutes

71
Q

What is microfiltration?

A

Forcing milk through a porous membrane in order to separate out bacteria, mold spores or other particles

72
Q

What is the optimum temperature milk needs to be at for optimum acidification/coagulation?

A

86-96F; sometimes up to 110F

73
Q

If the milk is too cool in the first stages of cheese making, what can occur?

A

Cultures won’t be activated

74
Q

If the milk is too warm in the early stages of cheesemaking, what will occur?

A

Can end up with a rubbery curd

Can also have overactive bacteria and the acidification stage may stall in later stages (not enough bacteria available for length of process)

75
Q

If a milk has a higher protein content, how will that affect the final cheese?

A

Curds will coagulate faster and you will have a firmer set curd

76
Q

If milk has a lower protein content, how will be final cheese be affected?

A

Slower coagulation

Produce thinner and more fragile curds

77
Q

What is the schedule of acidification?

A

The measured and monitored pace of acidity levels within the body of the cheese until the addition or presence of of other elements (salt, heat, molds/bacteria, aging) cause it to cease

78
Q

Why would you stir curds after coagulation?

A

Keep curds from knitting together

More whey removal

79
Q

Why is milk stirred during coagulation?

A

Allows the fat globules to remain emulsified so that as curd is formed, the fat is fully integrated into the cheese

80
Q

How should milk and curds be stirred?

A

Gently

If too harsh, will damage the fat globule and you would lose fat to the whey

81
Q

What is synerisis?

A

The natural contraction of curds to coagulate into a regular mass and expel whey/water

82
Q

How can the rate of synerisis increase?

A

The more the curds are cut, the greater the surface area and the higher the rate of synerisis

83
Q

If making a hard cheeee, what shape should curds be cut?

A

Smaller pieces=more whey removal

84
Q

If making a softer cheese, how should the curds be cut?

A

Larger pieces=more moisture within the curd

85
Q

The moment when curds have coagulated to a point where a sample separates in the desired fashion is called:

A

The break

86
Q

If curds are heated too quickly, what can occur?

A

Curds can develop a skin, inhibiting additional whey removal when pressing

87
Q

What is the manual testing of allowing cooked curds to stick to fingers, observing the adhesiveness is called:

A

The grip

88
Q

Washing curds is:

A

Method of removing whey and replacing with water

89
Q

What is the purpose of washing curds?

A

Can help to lower acidity
Can raise the moisture and/or lactose content

-dependent on when the curds are washed (at the beginning or end of the cook process) and the temperature of water used

90
Q

The removal of whey is:

A

Draining

91
Q

The transferring of curds by way of scoop or ladle to a mold is:

A

Dipping

92
Q

The knitting process where masses of curds are cuts into slabs, stacked and restacked is called

A

Cheddaring

93
Q

During pressing, are bacterial cultures still active?

A

You hope so! Will need these cultures to continue during the aging/affinage process

94
Q

How are bloomy cheeses pressed

A

Little or not at all. Usually “pressed under their own weight

95
Q

How can salt be applied to cheese?

A

Either dry or wet:
- dry salting can occur before (directly added to the curd) or after pressing (rubbed onto the surface

-wet salting =brining

96
Q

What two steps in cheesemaking have the biggest impact on the final cheeses moisture content?

A

Draining and salting

97
Q

How does salt affect pH?

A

Will inhibit lactic acid bacteria, slowing down the fermentation of lactose

98
Q

What are some affinage techniques?

A
  • Rubbing
  • spraying
    -cloth/leaf/bark wrapping
  • brushing
  • Washing
  • turning
99
Q

What three components in cheese make up its flavor?

A

Casein - through proteolysis
Butterfat - through lipolysis
Lactose - Glucolysis (conversion of lactose into lactic acid)

100
Q

What are the two principle sources of aromatics?

A
  • about 20-30% are coming from what the animal ate and digested
  • remaining 70-80% are from the breakdown of casein, fat and lactose during cheesemaking and ripening
101
Q

What is naturally abundant in the milk of pasture raised animals?

A

Short chain fatty acids

CCP Study-Mastering Cheese (3 decks)

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