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Food Fundamentals > cheese > Flashcards

cheese Flashcards

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1
Q

Why cheese was invented?

A

to increase milk conservation

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2
Q

what makes the protein and fat more durable?

A

curdling

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3
Q

what prevents the microorganism growth?

A

addition of acids and salt

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4
Q

is cheese healthy?

A

They are
- high in calories, saturated fat, sal
- good source of protein, calcium, vit A, B12, riboflavin
You can fit cheese on the diet without being “bad”

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5
Q

Which cheese contains the highest percentage of fat? and the lowest?

A

Mascarpone - high

quark - low

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6
Q

The classification of the cheese is based on what?

A 
Place of origin and milk source
Moisture
Rind
veins presence
milk treatment
manufacturing process
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7
Q

What are the milk sources

A 
Cattle (water buffalo and cow)
sheep
goat
camel
horse
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8
Q

What are the types of moistures and their %?

A

fresh: more than 80% moisture
soft: 67-80% soft
semi- soft: 62-67% moisture
firm: 50-62% moisture
hard: less than 50% moisture
veined: soft, semi-soft

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9
Q

Give an example of fresh cheese?

A

cottage, ricotta and cream cheese

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10
Q

Give an example of soft cheese?

A

brie, camembert

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11
Q

Give an example of semi-soft cheese?

A

havarti, munster

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12
Q

Give an example of firm cheese?

A

gouda, gryère, cheddar

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13
Q

Give an example of hard cheese?

A

parmesan

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14
Q

Give an example of veined cheese?

A

stilton, Roquefort

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15
Q

What are the different types of rinds?

A

In soft cheeses:

  • bloomy rind
  • washed rinds

In semisoft and firm cheeses

  • washed
  • brushed
  • natural rinds
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16
Q

What are the characteristics of a bloomy cheese?

A

white, soft, fuzzy

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17
Q

TRUE OR FALSE

solution of molds is sprayed on the bloomy cheese

A

True

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18
Q

What helps the growth of the molds on a bloomy cheese?

A

humidity

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19
Q

What are the colours of washed cheese?

A

oranges or reddish hue

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20
Q

What is used in a washed cheese?

A

brine, alcohol or a mix of both

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21
Q

What happens when you wash a cheese?

A

it creates a damp environment for molds to grow

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22
Q

In what types of cheese you can wash the rind?

A

soft, semisoft, firm

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23
Q

Why do you brush cheese?

A

to remove dust or mold that are growing

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24
Q

In what types of cheese you can brush the rind?

A

semisoft and firm

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25
Q

What are some characteristics of natural cheese?

A

they are left ageing in a dry place

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26
Q

What types of cheese are with the natural rinds?

A

semisoft and firm

27
Q

What does the cheesemakers do to maintain the rind?

A

they rub salt, oil or brine

28
Q

What are the 3 ingredients of cheese?

A

Milk, rennet ( an enzyme) and cheese microbes

29
Q

What are the characteristics of milk that will have an effect on the cheese?

A

species breed, feed and seasons, and if it is pasteurized or raw milk

30
Q

What are the characteristics of rennet (an enzyme) in cheese?

A

It is the curdling agent

31
Q

What do the cheese microbes do to the cheese?

A

it affects flavour, aroma, texture, and appearance

32
Q

What is starter bacteria?

And what is the difference between mesophilic and the thermophilic

A

present in the milk and acidifies it
mesophilic - proliferate in moderate temperatures
thermophilic : proliferate in high temperatures

33
Q

What is proprionibacteria?

A

it’s what it makes the holes in swiss cheese

34
Q

smear bacteria what it does?

A

it is applied to create a rind. It gives a strong smell

35
Q

where does mold stays and what do they tolerate?

A

they stay on the rinds and veins and they tolerate drier conditions

36
Q

what is curdling?

A

it can be done by adding acid and rennet to the milk

37
Q

what happens when you curdle with acid or starter culture ( 1 day old whey)

A

it gives fine, fragile curds

38
Q

what happens when you curdle with rennet?

A

it gives robust, rubbery curds

39
Q

what type of proteins clump together?

A

casein proteins

40
Q

What is draining?

A

removing whey depending on the cheese moisture level

41
Q

what is shaping?

A

pressing in a mold to give the cheese its shape

42
Q

what is salting?

A

adding dry salt to the curds or applying dry salt or brine on the cheese

43
Q

what does salting do to the cheese?

A

it draws moisture out, firms protein structure, slows growth f microbes and alters activity of ripening enzymes

44
Q

what is ripening (affinage) ?

A

period during which microbes and enzymes develop the cheese’s flavours, texture, and aroma

45
Q

what are the controlled conditions of ripening?

A

temperature and humidy

46
Q

who is an affineur?

A

is a profession in France, he is a specialist of ripening, may buy immature cheese and finish the process with own techniques

47
Q

what is whey?

A

leftover from cheese production

48
Q

what are the components of whey?

A

lactose, proteins, minerals and water

49
Q

what products are made with whey?

A

whey powder, whey cheese -> water evaporated, caramelization

50
Q

what are the properties of cheese?

A

sheredability, meltability , oiling odd, blistering, browning and stretchability

51
Q

what are the sheredability of the cheese?

A

it increases surface area, and it decreases melting time

52
Q

how is meltability is increased?

A

it increases with high moisture and high fat content

53
Q

what is oiling off?

A

when the cheese realses oil

  • happends when the high fat content makes oil released from the cheese
54
Q

what blistering properties will do to the cheese?

A

when it heats it will create bubbles that will brown or pop

aged cheese = large blisters

unaged cheese = numerois small blisters

55
Q

what browning will do to the cheese?

A

it caramelizes of sugars - maillard reaction

ex: oignon soup

56
Q

what stretchability do to your cheese?

A

it depends on calcium phosphate concentration. It influences by the pH and with less Ca more strech

57
Q

what can you make with cheese?

A

cheese sauces and soups, cheese founue, toppings, grating

58
Q

if you want to brown a cheese which cheese you should select?

A

a cheese that resist oiling off

59
Q

wht types of cheese at the end of a meal can protect against cavities?

A

cheddar, gouda, blue, monterey jack, mozzarella, swiss ans processed cheese.

  • Because eating cheese lowers acidity in the mouth which prevents cavities
60
Q

can lactose intolerent people eat cheese?

A

yes, old cheeses because it has less lactose than fresh so they won’t cause the symptoms EX: parmesan, swiss, gouda, cheddar

61
Q

what is the most used cheese?

A

mozzarella

62
Q

why do you add cheese in sauces and soups?

A

because it can add flavour and texture. Use moist or grated well aged cheeses, you can let it melt at low temperature without too much stirring

63
Q

in a cheese fondue, what can you add to stabilize

A

wine - tartic acid will remove calcium from casein proteins letting them move more freely

Food Fundamentals (13 decks)

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