Chapter 7 + 8 Flashcards
What are four parts of the milk production process?
- Standardise: mixing milk to desired fat percentage
- Heating: kill micro-organisms
- Homogenisation: decreases size of fat globules
- Acidification: acid causes milk to coagulate and thicken, improving a products shelf life. Also, buttermilk
What is the purpose of heat treatment as well as three types?
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
Define the two types of milk allergies: lactose intolerance and cows milk-protein allergy.
Lactose Intolerance: body cannot digest lactose (milk carbohydrate/sugar)
Cows milk-allergy: allergy of the proteins in the milk.
What are the six steps of cheese making?
- Thickening the milk into a curd using sour and rennet
- Cut the curd into small spheres
- Separate the moisture called whey, which is used for ice cream, soda and biscuits
- Pressing the curd to get final moisture out
- Immerse in brime (determines taste)
- Apply plastic coating to prevent moisture loss and fungus
Name two types of cheese from the Netherlands.
- Goudse Kaas
2. Edammer Kaas
Name two types of cheese from France.
- Camembert
2. Blue d’auvergne
Name two types of cheese from England.
- Stilton
2. Cheddar
Name two types of cheese from Switzerland.
- Appenzeller
2. Gruyère
Name two types of cheese from Italy.
- Mozzarella
2. Gorgonzola
Name a type of cheese from Spain.
- Manchego
Name two types of cheese from Denmark.
- Danish blue
2. Blue castello
Name a type of cheese from Greece.
- Feta cheese
What are the six types of cheese?
- Semi-hard crust
- Hard crust
- Goat/sheep
- Blue mold
- Red mold
- White mold
Give two examples of semi-hard crust cheese.
- Raclette
2. Morbier
Give two examples of hard crust cheese.
- Beaufort
2. Emmentaler
Give two examples of goat/sheep cheese.
- Banon
2. Manchego
Give two examples of blue mold cheese.
- Stilton
2. Blue castello
Give two examples of red mold cheese.
- Livarot
2. Énoisse
Give two examples of white mold cheese.
- Brie de Meaux
2. Camembert
What changes occur during the cheese ripening process? Give four.
- Lactose turns into lactic acid
- Bacterial strains make carbonic acid holes
- Some protein is broken down and converted causing taste and structure changes
- Milk fat breaks down, increases taste
What are three fungus and bacteria used for cheese, and why?
- Penicillium candidum: white molded crust, for soft and creamy cheese
- Penicillium roqueforti: for blue cheese, is used to develop cheese
- brevibacterium linens: causes red mold, applied on the outside of cheese
What are the label requirements for cheese?
name, firm, address producer, name producing country, code production party
What are the requirements for cheese?
- Production within limited area
- Livestock must graze in area
- Food for livestock must meet requirements
- Follow guidelines for maturation and ripening period
