Chapter 7 + 8

Question 1

What are four parts of the milk production process?

Answer 1

1. Standardise: mixing milk to desired fat percentage
2. Heating: kill micro-organisms
3. Homogenisation: decreases size of fat globules
4. Acidification: acid causes milk to coagulate and thicken, improving a products shelf life. Also, buttermilk

Question 2

What is the purpose of heat treatment as well as three types?

Answer 2

Purpose: kill bacteria and increase milk shelf life.

• Pasteurisation: 78*C: for fresh milk
• Spraying: 110*C: long-life milk
• Ultra-high heating: 142*C

Question 3

Define the two types of milk allergies: lactose intolerance and cows milk-protein allergy.

Answer 3

Lactose Intolerance: body cannot digest lactose (milk carbohydrate/sugar)
Cows milk-allergy: allergy of the proteins in the milk.

Question 4

What are the six steps of cheese making?

Answer 4

1. Thickening the milk into a curd using sour and rennet
2. Cut the curd into small spheres
3. Separate the moisture called whey, which is used for ice cream, soda and biscuits
4. Pressing the curd to get final moisture out
5. Immerse in brime (determines taste)
6. Apply plastic coating to prevent moisture loss and fungus

Question 5

Name two types of cheese from the Netherlands.

Answer 5

1. Goudse Kaas

2. Edammer Kaas

Question 6

Name two types of cheese from France.

Answer 6

1. Camembert

2. Blue d’auvergne

Question 7

Name two types of cheese from England.

Answer 7

1. Stilton

2. Cheddar

Question 8

Name two types of cheese from Switzerland.

Answer 8

1. Appenzeller

2. Gruyère

Question 9

Name two types of cheese from Italy.

Answer 9

1. Mozzarella

2. Gorgonzola

Question 10

Name a type of cheese from Spain.

Answer 10

1. Manchego

Question 11

Name two types of cheese from Denmark.

Answer 11

1. Danish blue

2. Blue castello

Question 12

Name a type of cheese from Greece.

Answer 12

1. Feta cheese

Question 13

What are the six types of cheese?

Answer 13

1. Semi-hard crust
2. Hard crust
3. Goat/sheep
4. Blue mold
5. Red mold
6. White mold

Question 14

Give two examples of semi-hard crust cheese.

Answer 14

1. Raclette

2. Morbier

Question 15

Give two examples of hard crust cheese.

Answer 15

1. Beaufort

2. Emmentaler

Question 16

Give two examples of goat/sheep cheese.

Answer 16

1. Banon

2. Manchego

Question 17

Give two examples of blue mold cheese.

Answer 17

1. Stilton

2. Blue castello

Question 18

Give two examples of red mold cheese.

Answer 18

1. Livarot

2. Énoisse

Question 19

Give two examples of white mold cheese.

Answer 19

1. Brie de Meaux

2. Camembert

Question 20

What changes occur during the cheese ripening process? Give four.

Answer 20

1. Lactose turns into lactic acid
2. Bacterial strains make carbonic acid holes
3. Some protein is broken down and converted causing taste and structure changes
4. Milk fat breaks down, increases taste

Question 21

What are three fungus and bacteria used for cheese, and why?

Answer 21

1. Penicillium candidum: white molded crust, for soft and creamy cheese
2. Penicillium roqueforti: for blue cheese, is used to develop cheese
3. brevibacterium linens: causes red mold, applied on the outside of cheese

Question 22

What are the label requirements for cheese?

Answer 22

name, firm, address producer, name producing country, code production party

Question 23

What are the requirements for cheese?

Answer 23

• Production within limited area
• Livestock must graze in area
• Food for livestock must meet requirements
• Follow guidelines for maturation and ripening period